This set of Fermentation Technology Multiple Choice Questions & Answers (MCQs) focuses on “Practical Benefits – Amylase Production”.
1. Which of the following amylase is not produced by organisms?
a) Salivary amylase
b) Hepatic amylase
c) Pancreatic amylase
d) Gastric amylase
View Answer
Explanation: Liver does not produce amylase and, therefore, there is no such hepatic amylase. However, salivary amylase, pancreatic amylase, and gastric amylase are produced by various organisms for the breakdown of complex carbohydrates into simpler ones.
2. The enzyme commission (E.C.) number of α-amylase is ____________
a) 3.2.1.2
b) 3.2.1.3
c) 3.2.1.1
d) 3.2.1.41
View Answer
Explanation: The enzyme commission (E.C.) number of α-amylase is 3.2.1.1 and the major source of this enzyme is Bacillus amyloliquefaciens, Bacillus licheniformis, and Aspergillus niger. It cleaves α-1,4-oligosaccharide to give α-dextrins and predominantly maltose.
3. Which of the following amylase cleaves both α-1,4 and α-1,6 links?
a) Pullulanase
b) β-Amylase
c) α-Amylase
d) Glucoamylase
View Answer
Explanation: Glucoamylase cleaves both α-1,4 and α-1,6 links from the non-reducing ends to give β-Glucose. The enzyme commission number of glucoamylase is 3.2.1.3 and it is majorly obtained from Aspergillus niger.
4. Which of the following is a major source of β-Amylase?
a) Bacillus amyloliquefaciens
b) Bacillus licheniformis
c) Aspergillus niger
d) Malted barley
View Answer
Explanation: Malted barley is the major source of β-Amylase whereas Bacillus amyloliquefaciens, Bacillus licheniformis, and Aspergillus niger are the major sources of α-Amylase. The enzyme commission number of β-Amylase is 3.2.1.2 and plays a major role in the cleaving of α-1,4 links to give limit dextrins and β-maltose.
5. Which of the following in the medium inhibits the synthesis of amylase?
a) Glucose
b) Lactose
c) Galactose
d) Maltose
View Answer
Explanation: The presence of glucose in the medium inhibits the synthesis of glucose. The production of amylase is repressed by exogenous addition of glucose in the medium. Amylase is present abundantly in the pancreas and salivary glands of mammals and animals.
6. Which of the following is used as decontaminant in amylase production?
a) Formic acid
b) Formamide
c) Formaldehyde
d) Formamidine
View Answer
Explanation: Formaldehyde and quarternary ammonium compounds are used as decontaminants in the production of amylase. They are useful for the removal of microorganisms or other contaminants which alter the production of amylase.
7. Which of the following drastically affects the amylase production?
a) Excess Heat
b) Excess Water
c) Pressure
d) pH of media
View Answer
Explanation: Excess heat affects the production of amylase. The amount of extra heat generated during the fermentation process results in the drying up of the fermentation medium. Thus, the medium starts losing the moisture content which affects the microbial growth and therefore, it affects the production of amylase.
8. Which of the following is not an advantage of semi-solid culture method of amylase production?
a) Higher yield
b) Economically feasible
c) Less contamination
d) Less control process
View Answer
Explanation: Less contamination is not an advantage of semi-solid culture method of amylase production. However, there is a greater risk of contamination which is the disadvantage of amylase production. The advantage is that it is economically feasible, a higher yield of the enzyme is produced, and less control process is required.
9. Which of the following component is present in the higher amount in the medium for amylase production by submerged fermentation?
a) KCl
b) Corn starch
c) CaCl2
d) Corn steep liquor
View Answer
Explanation: Corn steep liquor is present in the higher amount with 36 g/L in the medium for the production of amylase by submerged culture fermentation. KCl is present in less amount with 0.2 g/L, corn starch is 24 g/L, and CaCl2 being 1 g/L.
10. Which of the following is present in a major amount for the production of bacterial amylase?
a) Amber BYF
b) Lactose
c) Ground soya bean meal
d) Antifoam
View Answer
Explanation: Lactose is present in the major amount being 47.5 g/L in the fermentation medium for the production of bacterial amylases. The variety of bacteria produce amylase but only amylases from Bacillus subtilis and Bacillus diastaticus have been produced on a commercial basis.
11. Which of the following parameter increases the yield of alpha amylase?
a) Temperature
b) pH
c) Mutation
d) Buffer
View Answer
Explanation: Mutations in the bacterial strains increases the yield of alpha-amylase. The single mutation increases the yield to a greater extent. If the mutation is increased from 2 to 7 times then, the yield of amylase increases 250 times greater than the wild bacterial strain.
12. Which of the following fungi produces α-amylase?
a) Bacillus subtilis
b) Penicillium
c) Bacillus diastaticus
d) Bacillus megaterium
View Answer
Explanation: Penicillium is the only fungi among the four option and therefore it is the fungi which produce α-amylase. Bacillus megaterium, Bacillus diastaticus, and Bacillus subtilis are a few bacteria which also produces α-amylase.
13. Pullulanase is the amylase which cleaves α-1,4-links.
a) True
b) False
View Answer
Explanation: Pullulanase is the amylase which cleaves α-1,4-links to give the straight chain maltodextrins. The E.C. number of pullulanase is 3.2.1.41 and Bacillus acidopullulyticus is the major source of pullulanase.
14. Amylase is used in the treatment of water.
a) True
b) False
View Answer
Explanation: Amylase is used in the treatment of waste. The waste produced from food processing plants contains starch and it causes pollution problems. The waste is treated by growing amylase producers on the waste which degrades the starch present in the waste and therefore, waste is treated.
Sanfoundry Global Education & Learning Series – Fermentation Technology.
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