BT402 MICROBIAL BIOTECHNOLOGY

TOPIC#21: WINE INDUSTRY

101. _________ produces alcohol in wine.

1. Yeast.
2. Penicillium.
3. Lactobacillus.
4. All of the given.

102. Lactic bacteria convert unstable malic acid into.

1. Stable malic acid.
2. Stable lactic acid.
3. Both a and b.
4. None of them.

103. Which acid is naturally present in wine.

1. Malic acid.
2. Lactic acid.
3. HCL
4. NaCL.

TOPIC#22: LIST OF MICROORGANISMS USED IN FOOD AND BEVERAGE PREPARATION

104. Which bacterium is used to produce chocolate.

1. Acetobacter Aceti.                     
2. Acetobacter Malorum.
3. Acetobacter Fabarum.
4. None of the given.

105. Which bacterium is used to produce vinegar.

1. Acetobacter Aceti.                     
2. Acetobacter Malorum.
3. Acetobacter Fabarum.
4. None of the given

106. __________fungus used to produce cheese.

1. Kluyveromyces lactis.
2. Saccbaromyces cerevisiae.
3. Rbodotorula glutinis.

TOPIC#23: FERMENTATION

107. Fermentation is a __________ process that consumes sugar in the absence of oxygen.

1. Anabolic process.
2. Catabolic process.
3. Metabolic process.
4. All of the given.

108. Fermentation is the conversion of carbohydrates to alcohols and carbon dioxide, or organic acids, using _________, _________or a combination of that, under anaerobic conditions.

1. Yeasts.
2. Bacteria.
3. Both a and b.

109. Fermentation can even occur with in the stomachs of animals, including.

1. Plants.
2. Microorganisms.
3. Bacteria.
4. Humans.

110. Fermentation is the conversion of sugar into ethanol producing drinks such as.

1. Wine.
2. Beer.
3. Cider.
4. All of the given.