This set of Fermentation Technology Multiple Choice Questions & Answers (MCQs) focuses on “Carbon Sources”.
1. Which of the following is not a criterion to create a media?
a) It should be able to produce the maximum yield of product
b) It should be able to produce the maximum concentration of product
c) It should be easily sterilized
d) It should permit the maximum rate of product formation, no matter how costly it is
Explanation: The medium should permit the maximum rate of product formation and it should be cheap and easily available throughout the year. It should be able to produce high yield and high concentration of the desired product.
2. Which of the following is absent in fermentation media?
Explanation: The fermentation media consists of carbon sources, nitrogen sources, water, minerals, antifoams, buffers, chelating agents, etc. Agar is the constituent of the nutrient media of the Petri plate.
3. Which of the following is not a Carbon source?
a) Blackstrap molasses
b) Corn molasses
c) Beet molasses
d) Yeast extract
Explanation: The yeast extract is a nitrogen source. Blackstrap, corn, beet, hydrol molasses are the carbon sources. The carbon sources are very useful to the microorganisms for healthy metabolism and functioning.
4. Which of the following raw material is useful for the production of alcohol?
a) Waste liquor
Explanation: The molasses-like blackstrap molasses, beet molasses, corn molasses are useful in the production of alcohol. Waste liquor, molasses, alkanes, etc. belong to the group of carbon sources.
5. The Maillard reaction is a chemical reaction between ______ and _______
a) amino acid and carboxylic acid
b) amino acid and reducing sugars
c) carboxylic acid and reducing sugar
d) carboxylic acid and carbonyl groups
Explanation: The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives the food its brown colour. Sometimes overheating might also lead to Maillard reaction, causing the depletion of nutrients in the fermentation media and discolouration.
6. Which of the following is the raw material for lactic acid and SCP production?
a) Fruit juices
b) Beet molasses
c) Cheese Whey
Explanation: Cheese Whey is a type of carbon source which is raw material used for the production of lactic acid and Single Cell Protein. The coagulants like citric acid, lemon juice, etc are also added to cheese whey.
7. Sulphite waste liquor is obtained from _______
a) Paper pulp industry
b) Wood industry
c) Liquor industry
d) Sulphur production
Explanation: Sulphite waste liquor is obtained from paper pulp industry which is useful for the production of ethyl alcohol from Saccharomyces cerevisiae. It is the most important yeast for the production of alcohol.
8. Which of the following is used in Silage production?
a) Cheese Whey
b) Rice straw
c) Wood molasses
Explanation: Rice straw has been used as a fermentation medium in the production of silage, SCP, mushroom cultivation, etc. Rice straw is the vegetative part of the rice plant cut after harvesting. It is also used for the improvement of the soil.
9. Which of the following is not the class of vegetable oils?
Explanation: The vegetable oils are classified into 3 major classes- Non-drying, Semi-drying, Drying which are also called as Oleic, Linoleic, Linolenic acid respectively. Heat-drying is not a part or class of vegetable oils.
10. Which of the following is not the constituent of Beet molasses?
Explanation: Cobalamin is not present in Beet molasses. The Beet molasses consists of biotin, thiamine, inositol, pantothenic acid, etc. Cobalamin or Vitamin B12 is not the constituent of Beet molasses.
11. Torula utilis requires ______ and ______
a) Hexose and pentose
b) Hexose and pyranose
c) Pyranose and pentose
d) Ketose and fructose
Explanation: Torula utilis requires both hexoses and pentoses. Torula utilis cells are mostly required for animal feed. It belongs to the kingdom fungi and is the species of yeast.
12. Which of the following is a by-product after starch extraction from maize?
a) Blackstrap molasses
b) Hydrol molasses
c) Corn steep liquor
d) Beet molasses
Explanation: Corn steep liquor is a by-product after starch extraction from maize. It is also useful in alcohol production. It was used in the production of penicillin while culturing Penicillium.
13. Which of the following is used for glutamic acid production?
b) Hydrolyzed cassava starch
c) Oleic acid
d) Corn steep
Explanation: Hydrolyzed cassava starch is used as a major carbon source of production of glutamic acid in Japan. It is a very useful constituent of the fermentation media.
14. Grapes are used in the production of beer.
Explanation: Grapes are useful in the production of wine. Grape juice is used as a carbon source in many fermentation industries. Saccharomyces cerevisiae ferments grapes for the production of wine.
15. The sources of complex carbohydrates are wood wastes, straws, cobs, beet molasses, hydrol molasses.
Explanation: The sources of complex carbohydrates are wood wastes, straws, cobs, saw meal, corn, etc. They have a wide range of importance in fermentation industries.
Sanfoundry Global Education & Learning Series – Fermentation Technology.
To practice all areas of Fermentation Technology, here is complete set of 1000+ Multiple Choice Questions and Answers.