Process Biotechnology
Description: Process Biotechnology | |
Number of Questions: 15 | |
Created by: Vinaya Modi | |
Tags: Process Biotechnology |
Penicillin is effective against
Methane oxidising bacteria help in petroleum prospecting by
Which of the following acids is the precursor for pencilllin G biosynthesis during fermentation process?
Which of the following forms in situ bioremediation strategies?
Which of the following eukaryotic organisms has been proven to be of great industrial importance?
Which of the following pairs is/are incorrectly matched?
- A. Actinomycid D – Anti tumor
- Daunorubicin – Anti protosoal
- Rifamycin – Anti viral
- Griseofluvin – Anti fungal
In a chemostat operating under steady state, a bacterial culture can be grown at dilution rate higher than maximum growth rate by
In high viscous fermentation, the magnitude of resistance to oxygen transfer from gas bubble to cell is maximum in
Match the following products with their starting substrates.
Column I | Column II |
A. Sake | 1. Apple juice |
B. Cider | 2. Grape juice |
C. Wine | 3. Barley |
D. Lager | 4. Rice |
Match the products in column I with their respective organisms in column II.
Column I | Column II |
A. Glycerol | 1. Corynebacterium glutamicum |
B. Glutamic acid | 2. Apcaligenes faecalis |
C. Curdlan | 3. Dunaliella salina |
D. Amphoterin | 4. Streptomyces nodosus |
Match group I (antimicrobial chemical agent) with group II (site of action.)
Group I | Group II |
A. Alcohol | 1. Enzymes with dulfhydryl (SH) group |
B. lodine | 2. Cytoplasmic membrane |
C. Acridine dyes | 3. Peotein |
D. Quaternary compounds | 4. Nucleic acid |
Given below are the Rf values of some amino acids in two different solvents. The chromatography was carried out using whatman paper and the mode was ascending.
Amino acid | Rf value N – butanol – acetic acid – water | |
(4 : 1 : 5) | N – butanol– pyridine water | |
(1 : 1 : 1) | ||
Aspartic acid | 23 | 20 |
Alanine | 30 | 37 |
Glycine | 23 | 29 |
Histidine | 1 | 24 |
Leucine | 70 | 60 |
Lysine | 12 | 13 |
Tyrosine | 45 | 63 |
Which of the following pairs of amino acids will not be completely resolved by N – butanol : acetic acid : water (4 : 1 : 5)?
Match the fermented food products in Group I with the microorganisms in Group II
Group I | Group II |
A. Yoghurt | 1. Lactobacillus acidophilus and Lactobacillus delbrueckii |
B. Cheese | 2. Leuconostoc mesenteroides and Lactobacillus plantarum |
C. Sauerkraut | 3. Lactobacillus delbrueckii and Streptococcus thermophillus |
D. Kefir | 4. Lactobacillus casei and Streptococcus thermophillus |
Given below are the Rf values of some amino acids in two different solvents. The chromatography was carried out using whatman paper and the mode was ascending.
Amino acid | Rf value N – butanol – acetic acid – water | |
(4 : 1 : 5) | N – butanol– pyridine water | |
(1 : 1 : 1) | ||
Aspartic acid | 23 | 20 |
Alanine | 30 | 37 |
Glycine | 23 | 29 |
Histidine | 1 | 24 |
Leucine | 70 | 60 |
Lysine | 12 | 13 |
Tyrosine | 45 | 63 |
The mixture of amino acids can be separated satisfactorily by
The given two columns indicate some of the fermentation products and the microbial cultures used for the production. Identify the correct set of groups from the four given options.
Fermentation products | Microbial cultures |
1. Ethanol | (a) Aspergillus niger |
2. Streptomycin | (b) Zymomonas mobilis |
3. Citric acid | (c) Streptomyces griseus |
4. Cellulase | (d) Trichoderma reesei |