This set of Fermentation Technology Multiple Choice Questions & Answers (MCQs) focuses on “Fermentation Biochemistry – Carbohydrate Dissimilation”.
1. The breakdown of glucose is known as ______________
a) Gluconeogenesis
b) Glycolysis
c) Glycogenolysis
d) Glycogenesis
View Answer
Explanation: The breakdown of glucose is known as Glycolysis. It is also called an Embden-Myerhoff pathway. The breakdown of glucose results in the production of pyruvate. The process utilizes 2 ATP and also produces 4 ATP, therefore, net ATP produces is two.
2. Who discovered that carbon in yeast is dissimilated via the glycolytic pathway?
a) Lagunas
b) Bruinenberg
c) Embden
d) Myerhoff
View Answer
Explanation: Lagunas in 1986 discovered that carbon in Saccharomyces cerevisiae is dissimilated via the glycolytic pathway for the production of ATP and then ethanol production via fermentation route.
3. The RAS system was identified in ____________
a) Animal cells
b) Plant cells
c) Bacterial cells
d) Mammalian cells
View Answer
Explanation: The RAS system was identified in mammalian tumour cells where they are involved in the regulation of cellular proliferation and homologous systems have also been found in yeast cells. It was discovered by Tamanoi in 1988.
4. What results in the activation of RAS genes?
a) GTP to GDP
b) ATP to ADP
c) GDP to GTP
d) ADP to ATP
View Answer
Explanation: The conversion of GDP to GTP results in the activation of RAS genes. It is an external nutritional system. It can be concluded that RAS genes have an intrinsic GTPase activity and are active in a GTP-bound form and not in GDP-bound form.
5. Which of the following prevents fermentation in the presence of oxygen?
a) Long term Crabtree effect
b) Short term Crabtree effect
c) Kluyver effect
d) Pasteur effect
View Answer
Explanation: The inhibition of alcoholic fermentation in the presence of oxygen is known as the Pasteur effect. It is of little importance in Saccharomyces and is only expressed under specific conditions.
6. Which of the following causes the stimulation of glucose fermentation to ethanol?
a) Custers effect
b) Kluyver effect
c) Pasteur effect
d) Crabtree effect
View Answer
Explanation: Custers effect is the stimulation of glucose fermentation to ethanol. The stimulation occurs in the presence of oxygen. It is attributed to Brettanomyces to produce acetic acid from glucose. The fermentation of yeast is more rapid under aerobic conditions.
7. Which of the following effect causes instantaneous alcoholic fermentation?
a) Short term Crabtree effect
b) Long term Crabtree effect
c) Kluyver effect
d) Pasteur effect
View Answer
Explanation: Short term Crabtree effect causes the instantaneous aerobic ethanolic alcohol formation fermentation following the transition from the limitation of carbon to excessive carbon.
8. Which of the following effect activates glycolysis?
a) Custers effect
b) Crabtree effect
c) Kluyver effect
d) Pasteur effect
View Answer
Explanation: Pasteur effect leads to the activation of glycolysis by anaerobiosis. It leads to the production of energy in the form of two ATP. The rate of glycolysis is increased by a shift from aerobic to anaerobic conditions or suppression of ethanol formation.
9. Which of the following suppresses respiratory metabolism?
a) Custers effect
b) Kluyver effect
c) Carbon catabolite
d) Crabtree effect
View Answer
Explanation: Carbon catabolite repression and inactivation suppresses respiratory metabolism by high sugar concentrations. It is an important part of the global control system of various bacteria and other microorganisms.
10. Glycogen is a polymer of ________________
a) β-Glucose
b) α-Glucose
c) α (1,6)-Glucose
d) β (1,4)-Glucose
View Answer
Explanation: Glycogen is a polymer of α-D-Glucose with a molecular weight of the order of 108. It has a branched structure containing chains of 10-14 residues of glucose. It is synthesized from glucose.
11. Who investigated the accumulation of trehalose in lager yeast?
a) Gelinas
b) Trivedi
c) Jacobsen
d) Majara
View Answer
Explanation: Majara et al. in 1996 investigated the accumulation of trehalose in lager yeast fermentation using wort of varying gravities between 11 and 25° Plato. It was demonstrated that trehalose accumulation occurred in late fermentation at a concentration proportional to the gravity of the wort.
12. Who developed the concept of FGMIP?
a) Thevelein and Hohmann
b) Boultan et al.
c) Callaerts et al.
d) Nes et al.
View Answer
Explanation: Thevelein and Hohmann in 1995 developed a concept of FGMIP. FGMIP is termed as the ‘fermentable growth medium induced pathway’. It is defined as one or more signal transduction pathways which get activated by a combination of specific nutrients, fermentable sugars and other nutrients required for the growth.
13. Trehalose is a polysaccharide.
a) True
b) False
View Answer
Explanation: Trehalose is a disaccharide that consists of two molecules of D-glucose. It is synthesized in the reactions which utilize uridine diphosphate as a carrier of glucose molecules.
14. Glycogen is an energy storage molecule.
a) True
b) False
View Answer
Explanation: Glycogen is an energy storage molecule in humans. Insulin is a protein that controls the storage of glycogen in the liver. Glycogen itself is made and stored in the cells of the liver and skeletal muscles. It is used as a long-term storage molecule in animals.
Sanfoundry Global Education & Learning Series – Fermentation Technology.
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