1. Which microorganism is commonly used in the production of penicillin?
A. Saccharomyces cerevisiae
B. Penicillium chrysogenum
C. Aspergillus niger
D. Escherichia coli
Answer: B. Penicillium chrysogenum
2. What is the primary product of alcoholic fermentation?
A. Acetic acid
B. Lactic acid
C. Ethanol
D. Methanol
Answer: C. Ethanol
3. Which of the following is used as a substrate in citric acid production?
A. Glucose
B. Sucrose
C. Molasses
D. All of the above
Answer: D. All of the above
4. In fermentation, what is the primary role of microorganisms?
A. Enhancing oxygen levels
B. Producing metabolic products
C. Breaking down inorganic materials
D. Creating photosynthesis reactions
Answer: B. Producing metabolic products
5. Which of these is a by-product of anaerobic fermentation?
A. Carbon dioxide
B. Oxygen
C. Ammonia
D. Nitrate
Answer: A. Carbon dioxide
6. What is the key enzyme in lactose fermentation?
A. Amylase
B. Lactase
C. Protease
D. Lipase
Answer: B. Lactase
7. Saccharomyces cerevisiae is primarily used for the production of:
A. Antibiotics
B. Bread and alcohol
C. Citric acid
D. Vitamins
Answer: B. Bread and alcohol
8. Which microorganism is widely used for the production of vitamin B12?
A. Streptomyces species
B. Pseudomonas species
C. Propionibacterium species
D. Escherichia coli
Answer: C. Propionibacterium species
9. Lactic acid is commonly produced by which microorganism?
A. Clostridium botulinum
B. Lactobacillus species
C. Saccharomyces cerevisiae
D. Bacillus subtilis
Answer: B. Lactobacillus species
10. What is the optimal pH range for most industrial fermentation processes?
A. 2-3
B. 4-6
C. 7-9
D. 10-12
Answer: B. 4-6
11. Which microorganism is used in the fermentation of soy sauce?
A. Aspergillus oryzae
B. Rhizopus stolonifer
C. Lactobacillus acidophilus
D. Streptococcus thermophilus
Answer: A. Aspergillus oryzae
12. Which gas is commonly produced during the fermentation of sugar by yeast?
A. Nitrogen
B. Carbon dioxide
C. Methane
D. Hydrogen
Answer: B. Carbon dioxide
13. What is the role of agitators in a fermenter?
A. To heat the fermentation medium
B. To mix and aerate the culture
C. To remove waste products
D. To sterilize the fermenter
Answer: B. To mix and aerate the culture
14. Which type of fermentation is used for producing yogurt?
A. Alcoholic fermentation
B. Lactic acid fermentation
C. Mixed acid fermentation
D. Butyric acid fermentation
Answer: B. Lactic acid fermentation
15. Aspergillus niger is commonly used for the production of:
A. Penicillin
B. Ethanol
C. Citric acid
D. Insulin
Answer: C. Citric acid
16. Which product is obtained from the fermentation of Clostridium acetobutylicum?
A. Acetic acid
B. Butanol
C. Ethanol
D. Lactic acid
Answer: B. Butanol
17. What is the main component sterilized in industrial fermentation?
A. The microbial culture
B. The fermentation medium
C. The agitator
D. The air supply
Answer: B. The fermentation medium
18. Which of the following is a downstream processing step?
A. Inoculation
B. Sterilization
C. Product purification
D. Agitation
Answer: C. Product purification
19. Which organism is used for the production of riboflavin?
A. Ashbya gossypii
B. Saccharomyces cerevisiae
C. Escherichia coli
D. Pseudomonas putida
Answer: A. Ashbya gossypii
20. What is the main purpose of a bioreactor in industrial fermentation?
A. To sterilize the environment
B. To control fermentation conditions
C. To separate products
D. To store microbial cultures
Answer: B. To control fermentation conditions
21. Which process is used for the large-scale production of insulin?
A. Submerged fermentation
B. Solid-state fermentation
C. Recombinant DNA technology
D. Photosynthesis
Answer: C. Recombinant DNA technology
22. What is the end product of acetone-butanol-ethanol (ABE) fermentation?
A. Butanol
B. Acetone
C. Ethanol
D. All of the above
Answer: D. All of the above
23. Which microorganism is used for brewing beer?
A. Saccharomyces cerevisiae
B. Escherichia coli
C. Lactobacillus acidophilus
D. Aspergillus niger
Answer: A. Saccharomyces cerevisiae
24. Which of the following is a primary metabolite?
A. Antibiotics
B. Ethanol
C. Pigments
D. Toxins
Answer: B. Ethanol
25. What is the key characteristic of secondary metabolites?
A. They are produced during the exponential growth phase.
B. They are essential for microbial growth.
C. They are produced in the stationary phase.
D. They are formed during the lag phase.
Answer: C. They are produced in the stationary phase.
26. Which microorganism is commonly used in cheese production?
A. Lactococcus lactis
B. Saccharomyces cerevisiae
C. Aspergillus oryzae
D. Escherichia coli
Answer: A. Lactococcus lactis
27. What is the purpose of aeration in aerobic fermentation?
A. To remove carbon dioxide
B. To supply oxygen
C. To mix the medium
D. To control pH
Answer: B. To supply oxygen
28. Which of the following is used for single-cell protein production?
A. Methylophilus methylotrophus
B. Rhizopus stolonifer
C. Lactobacillus acidophilus
D. Aspergillus niger
Answer: A. Methylophilus methylotrophus
29. What is the role of antifoaming agents in fermentation?
A. To enhance product formation
B. To prevent foam formation
C. To sterilize the medium
D. To increase microbial growth
Answer: B. To prevent foam formation
30. Which organism produces streptomycin?
A. Streptococcus pneumoniae
B. Streptomyces griseus
C. Escherichia coli
D. Lactobacillus acidophilus
Answer: B. Streptomyces griseus
