Bioprocess Test (Unit 1)

The science of fermentation is known as

• Bioprocess

• Enzymology

• Zymology

• proteomics

Production of lactic acid as well as other acids and alcohols is known as

• Heterolactic fermentation

• Homolactic fermentation

• alcoholic fermentation

• All the above

The organism involved in conversion of pyruvic acid into Acetone is

• Acetobacter

• Clostridium

• Yeast

• Lactobacillus

The organism involved in wine and beer production

• Aspergilus

• Clostridium

• Acetobacter

• Saccharomyces

For insulin production the DNA is extracted from

• Liver cells

• Pancreas cell

• WBC

• Bonemarrow

Product recovery is often difficult and expensive, for some recombinant product purification accounts for..............% of the total processing cost

• 60-70 %

• 70-80 %

• 80-90 %

• 90-99 %

.....................NOT a Downstream processing

• chromatography

• sterilization

• membrane filtration

• crystallization

In penicillin production the pH is brought down between 2 to 2.5 by the addition of a either........................

• sulphuric acid or hydrochloric acid

• phosphoric or sulphuric acid

• phosphoric or hydrochloric acid

• none of the above

.......................is defined as the extension of shelf life and enhanced safety of foods by the use of natural or controlled microbiota

• Preservation

• Lyophilization

• stabilisation

• Biopreservation,

................... is an example of low value high volume product

• Insulin

• Citric acid

• Antibiotics

• Interferon