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Worksheetstekfer 1
Total questions: 37
Worksheet time: 18mins
Name
Class
Date
1.
Nucleoside sugar are syntesized in
a)
cytoplasm
b)
Inner membrane
c)
periplasm
d)
None is correct
2.
Use of yeast as by poduct of alcohol fermentation for SCP
a)
Need to be washed with caustic soda and water
b)
Adjustment of pH
c)
May be fortified with vitamin
d)
All are true
3.
Bacteria that is plant pathogen but use is production of biogum
a)
Azotobacter vinelandii
b)
Aurebacterium pullulans
c)
Xanthomonas campestris
d)
Alcaligenes Faecals
4.
The advantage of using microorganism for gum production<br />
a)
constant quality of gum
b)
dependent of climate anf weather
c)
Requires large area of production
d)
All are true
5.
Fermentation condition for production of baker yeast
a)
Anaerobic
b)
Aerobic
c)
High pH
d)
T : 40 C<br />
6.
To maximize rhe production of citric acid
a)
use mutant that lack of aconitase
b)
use cooper up to 500 ppm
c)
limit the concentration of iron and manganese
d)
All are true
7.
The advantage of SFP over plant/animal protein<br />
a)
High protein content
b)
Not allergenic
c)
High nucleic acid content
d)
All are true
8.
Extracellular polysaccarides is produced under
a)
Suboptimal temperature
b)
Condition optimum for growth
c)
Low pH
d)
All are true
9.
The advantage of using yeast over bacteria to produce SCP<br />
a)
Better public acceptance
b)
Lower nucleic acid content
c)
Easier to harvest
d)
All are true
10.
Distruption of cell wall in the production of yeast extract can be done by
a)
Autolysis by endogenous enzyme
b)
Plasmolysis
c)
Mechanical distruption
d)
All are true
11.
Production of red pigment by fungi
a)
Most effective when dextrin and stacrth used as substrate
b)
Requires nitrogen
c)
Produced by monascus purpureus
d)
All are true
12.
Fermentation condition for mycoprotein production for human consumption
a)
Nutrient are limeted to induce stres
b)
Aerobic
c)
Anaerobic
d)
Low pH
13.
The correct statement about yeast extract
a)
Concentrated autolysed yeast cell
b)
Contain both soluble and insoluble component of yeast cell
c)
Contain only solube component
d)
Higher lipid compared to yeast autolysate
14.
The characteristic microorganism is preffered for SCP production
a)
Fast growing
b)
Produced high amount metabolites
c)
Slow growth but fast production of metabolite
d)
Slow production of metabplite
15.
Xanthan gum produced by
a)
Azotobacter vinelandii
b)
Aurebacterium pullulans
c)
Xanthomonas campestris
d)
Alcaligenes Faecals
16.
Production of biogum
a)
Carried out at optimum temperature
b)
Biogum is harvested after autolysis of microbial cell
c)
Maximum when N is low
d)
Needs limited source of carbon
17.
Polymerization of sugar in biogum syntesized takes place at
a)
Cytoplasm
b)
Inner membrane
c)
periplasm
d)
None is correct
18.
The enzyme being supressed in the prodction of citric acid
a)
Citratte synthase
b)
Aconitase
c)
Malate dehyorgenase
d)
None is correct
19.
Limitation of single cell proteinfor human consumption
a)
Nucleic acid content
b)
slow growth of microorganism
c)
Antinutrient factors
d)
The microorganism are fastidious
20.
Yeast is ised in the production of the following foods/drinks except
a)
Tape
b)
Bread
c)
Yoghurt
d)
beer
21.
To produce vinegar from fruit juice the microorganism needed are
a)
yeast
b)
acetic acid bacteria
c)
molds
d)
A and B are true
22.
The properties of saccromyces cerevisiae
a)
Amylolitic
b)
Strong sugar fermenter
c)
ethanol sesitive
d)
None is correct
23.
in tape fermentation prolong fermentation result in
a)
Increased alcohol
b)
increased sweetness
c)
Bitter flavor
d)
A and C are true
24.
In Beer Production
a)
Mold is used to convert starch to sugar
b)
Malt as raw material contained simple sugar
c)
Yeast being used has amulolytic activity
d)
None is correct
25.
Organism use in commercial vinegar production
a)
Acetobacter aceti
b)
Gluconobacter oxydans
c)
A and B are False
d)
A and B are true
26.
During bread fermentation the expecte product is
a)
Co2
b)
Alcohol
c)
Biomass
d)
A and B are true
27.
Desirable characteristic of acetic acid bacteria for vinegar production
a)
Acetic acid sensitive
b)
High prodiction of cellulose
c)
Slow production of acetic acid to incease flavor complexity
d)
No over-oxidation
28.
Desirable characteristic of wine yeast
a)
Ethanol tolerant
b)
Sulfir dioxide tolerant
c)
Little to no inhiition other desirable microbes
d)
All are true
29.
Characteristic of alcohol fermentation
a)
Aerobic and exothermic
b)
Anaerobic and exotermic
c)
Aerobic and endothermic
d)
Anaerobic and endotermic
30.
Fermentation of vinegar is done in low pH in order to
a)
Prevent growt undesireable organism
b)
Promote the growth of acetic acid bacteria
c)
Stop alcohol fermentation
d)
All are true
31.
The role of lactic acid bacteria in fermentation of wine
a)
conversion alcohol into lactic acid
b)
Increase acidity
c)
Soften flavor of wine
d)
Prevent mold fromm growing
32.
The properties of acetic acid bacteria
a)
Covert starch into simple sugar
b)
covert sugar into alcohol
c)
convert sugar into acetic acid
d)
convert alcohol into acetic acid
33.
Metal container is not recommeded for making vinegar because
a)
Metal is low oxygen permeability
b)
Vinegar is corrosive
c)
Bacteria will find itt out to attach to and forlm biofilm
d)
Metal is high conductivity hence difficult to control temp
34.
In tape fermentation, microorganism that is responsible for breaking down starch :
a)
Amylomyces rouxii
b)
Saccharomyces cerevisiae
c)
Xanthomonas campestris
d)
All are true
35.
The products of alcohol fermentation :
a)
Ethanol and carbon dioxide
b)
Acetic acid and carbon dioxide
c)
Simple sugars
d)
H2O and CO2
36.
Correct statement about vinegar :
a)
Is not the same as diluted acetic acid
b)
Can be made from wine
c)
May contain a little bit of alcohol (max 1%
d)
All are true
37.
Fermentation of nata de coco :
a)
Main microorganisms is Acetobacter xylinum
b)
Requires high concentration of sugar
c)
Requires oxygen
d)
All are true
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