Vinegar

Q. Spirulina is a

1. Edible fungus
2. Biofertilizer
3. Single cell protein
4. Biopesticide

Q. Soya sauce is produced with the help of fungus

1. Aspergillus
2. Lactobacillus
3. Acetobacter
4. Azotobacter

Q.

Soya sauce is produced by the fermentation of the

1. A and 2
2. C and 3
3. C and 4
4. A and 3

Q. Which of the following bacterial strains are used for the microbial degradation of ethanol?

1. Acetobacter and Aspergillus
2. Aspergillus and Saccharomyces
3. Acidophillus and Lactobacillus
4. Acetobacter and Gluconobacter

Q. Vinegar is produced with the help of ___.

1. Aspergillus itaconius
2. Saccharomyces cerevisiae
3. Lactobacillus delbrueckii
4. Aspergillus niger

Q. Which of the following is the correct order of the steps involved in the production of the vinegar?

I. Acetic acid separation by rarefaction.
II. Pasteurization followed by mixing SO₂.
III. Fermentation of carbohydrates (sugar) by yeast.
IV. Microbial degrdation of ethanol.
V. Bleaching by potassium ferrocyanide.

1. II $\to$ IV $\to$ I $\to$ V $\to$ III
2. III $\to$ IV $\to$ I $\to$ V $\to$ II
3. III $\to$ IV $\to$ II $\to$ V $\to$ I
4. III $\to$ IV $\to$ I $\to$ II $\to$ V

Q. During lactic acid fermentation _______.

1. Neither $O_2$ is used, nor $C{O}_2$ is liberated
2. $O_2$ is used, $C{O}_2$ is not liberated
3. $O_2$ is used, $C{O}_2$ is liberated
4. $O_2$ is not used, $C{O}_2$ is liberated

Q.

Match Column I with Column II and select the correct option using the codes given below
$\begin{array}{cccc}& ColumnI& & ColumnII\\ a.& Citricacid& \left(i\right)& Trichoderma\\ b.& CyclosporinA& \left(ii\right)& Clostridium\\ c.& Statins& \left(iii\right)& Aspergillus\\ d.& Butyricacid& \left(iv\right)& Monascus\end{array}$

1. a - i, b - iv, c - ii, d - iii

2. a - iii, b - iv, c - i, d - ii

3. a - iii, b - i, c - ii, d - iv

4. a - iii, b - i, c - iv, d - ii

Q. $Sugar\stackrel{yeast}{\to }Ethanol\stackrel{acetobacter}{\to }X+H_{2}O$
Identify X.

1. Vinegar
2. Yoghurt
3. Bread
4. Cheese

Q. What does BCG stand for?

Q. Acetic acid is mixed with ___ gas to produce vinegar.

1. 
   sulphur dioxide
2. 
   hydrogen
3. 
   nitrogen oxide
4. 
   carbon dioxide

Q. Mixture of rice flour and soyabean undergoes fermentation to produce soya sauce with the help of ___.

1. Aspergillus oryzae
2. Streptomyces
3. Nocardia
4. Actinoplanes

Q. Microbes can be used in the synthesis of chemicals such as $HCl$ and $HN{O}_3$.

1. True
2. False