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are primary group of organisms involved in sauerkraut fermentation.
A) Yeast B) Lactic acid bacteria
C) Fungus D) Spore forming bacteria

Antimicrobial activity of hydrogen peroxide is attributed to
A) Strong oxidizing effect on the bacterial cell

) Destruction of basic molecular structures of cell proteins
) Both (A) and (B)
)

None
Secondary metabolites are produced during phase of growth.
A) Exponential B) Stationary C) Trophophase D) Lag
Inner surface of bioreactors are coated with to limit wall growth.
A) Teflon B) Steel C) Brass D) Glass

Carbon source that can be used for production of single cell protein
A) Whey B) Cellulose C) Hydrocarbons 0) Allof these

is a technique where modified fermenters up to 100 dm are gently stirred
and broth continuously removed from the vessel and passed through stainless steel or
ceramic filter.

A) Perfusion culture B) Hollow filter chamber

C) Radial flow fermenter D) Stirred fermenter

Yeast is one of the commercially important source of lactase.
A) Saccharomyces boulardi B) Torulopsis

C) Pichia D) Klyveromyces lactis

are used for the circulation of steam and cooling water during the heating
and cooling cycles of sterilization of the fermenter.

A) Baffles B) Jacket C) Sparger D) Agitator
100 pounds of yeast can produce tonnes of protein within 24 hrs.
A) 2.5 B) 25 C) 250 D) 500
An optimum temperature above °C is usually preferred for industrially
important micro-organisms as it can reduce cooling cost.
A) 30 B) 40 C) 50 D) 37
Workers in factory that work with amylase are at an increased risk of
A) Arteriosclerosis 8) Diabetes C) Asthma D) Ascites
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