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Biotechnology Engineering

Industrial Biotechnology MCQs

Practice Industrial Biotechnology MCQs for competitive exams.

Industrial Biotechnology MCQs

Practice questions from this topic.

In a bioprocess, assume that only cell mass is formed. Due to a variation in process condition, if the microbial cell yield has halved, what would be the rate of substrate consumption to maintain the same rate of cell mass production?

  1. A. It would be doubled
  2. B. It would be halved
  3. C. It would be unchanged
  4. D. It would increase four folds
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Which organisms used for SCP may contain significant amounts of nitrogen in an unavailable form?

  1. A. Bacteria
  2. B. Algae
  3. C. Yeast
  4. D. Filamentous fungi
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Vinegar is prepared from alcohol with the help of

  1. A. Lactobacillus
  2. B. Acetobacter
  3. C. Azotobacter
  4. D. None of the above
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Which one of the following algae is a wonder crop with about 70% protein? even surprising famous soya bean in food value

  1. A. Chlorella
  2. B. Dunaliella
  3. C. Scendesmus
  4. D. Spirulina
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Rectified spirit produced in distilleries contains approximately

  1. A. 70% ethanol
  2. B. 80% ethanol
  3. C. 95% ethanol
  4. D. 98% ethanol
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Which enzyme is used particularly when wheat is added as an adjunct during beer production?

  1. A. Papain
  2. B. Neutral proteases
  3. C. Cellulases
  4. D. All the above
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The industrial production of vitamin B 12 employs

  1. A. Propionibacterium sp.
  2. B. Pseudomonas sp.
  3. C. Both A and B
  4. D. None of the above
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Which one of the following is a characteristic of continuous culture?

  1. A. Absence of death phase
  2. B. Presence of death phase
  3. C. Absence of exponential phase
  4. D. None of the above
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Sonti is

  1. A. Barley beer
  2. B. Ginger beer
  3. C. Wheat beer
  4. D. Rice beer
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Halocins isolated from halophilic can be exploited as

  1. A. Sunscreen agent
  2. B. Protein antibiotics
  3. C. Enzyme stabilizers
  4. D. Skin moisturisers
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Which of these is found in maximum amounts in "wort" used for beer production?

  1. A. Free amino acids
  2. B. Glucose
  3. C. Maltose
  4. D. Sucrose
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Which one of the following is most widely used for commercial production of citric acid?

  1. A. Aspergillus niger
  2. B. Penicillium citrinum
  3. C. Gibberella fujikuori
  4. D. None of the above
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