259917
Industrial production of ethanol from starch is brought about by a certain species of
1 Azotobacter
2 Lactobacillus
3 Saccharomyces
4 Penicillium
Explanation:
Industrial production of ethanol from starch is brought about by a certain species of Saccharomyces. Saccharomyces cerevisiae is commonly used in the beverage industries for the production of alcohol. It converts sugar into $\mathrm{CO}_2$ and ethanol which are used in making beer, wine etc.
259919
For the commercial and industrial production of citric acid, which of the following microbes is used?
1 Clostridium butylicum
2 Aspergillus niger
3 Lactobacillus sp
4 Saccharomyces cerevisiae
Explanation:
Aspergillus niger (a fungus) is used in commercial and industrial production of citric acid. - Lactobacillus (bacterium) is used in the production of lactic acid. - Saccharomyces cerevisiae (yeast) is used in the commercial production of ethanol. - Clostridium butylicum (bacterium) is used in the production of butyric acid.
NEET-2020 Phase-II
Microbes in Human Welfare
259921
Dough kept overnight in warm weather becomes soft and spongy because of :-
1 Fermentation
2 Cohesion
3 Osmosis
4 Absorption of carbon dioxide from atmosphere
Explanation:
During the fermentation the process where yeast converts sugar to carbon dioxide and alcohol in the absence of oxygen causing dough to rise. - Leavening agents make bread and other baked good rise by causing a foaming actions that traps air bubbles in the food as it cooks. The trapped air gives the final product a light and fluffy texture.
AIPMT-2004
Microbes in Human Welfare
259922
A good producer of citric acid is :
1 Saccharomyces
2 Aspergillus
3 Pseudomonas
4 Clostridium
Explanation:
A good producer of citric acid is Aspergillus niger (a fungus). Citric acid has high economic potential to its numerous applications. It is mostly produced by microbial fermentations using Aspergillus niger. - Clostridium butylicum produces butyric acid, - Saccharomyces cerevisiae is used for bread baking fermenting malted cereals and fruit juices to produce ethanol. - Pseudomonas (a bacterium) is used in vitamin $\mathrm{B}_{12}$ production.
259917
Industrial production of ethanol from starch is brought about by a certain species of
1 Azotobacter
2 Lactobacillus
3 Saccharomyces
4 Penicillium
Explanation:
Industrial production of ethanol from starch is brought about by a certain species of Saccharomyces. Saccharomyces cerevisiae is commonly used in the beverage industries for the production of alcohol. It converts sugar into $\mathrm{CO}_2$ and ethanol which are used in making beer, wine etc.
259919
For the commercial and industrial production of citric acid, which of the following microbes is used?
1 Clostridium butylicum
2 Aspergillus niger
3 Lactobacillus sp
4 Saccharomyces cerevisiae
Explanation:
Aspergillus niger (a fungus) is used in commercial and industrial production of citric acid. - Lactobacillus (bacterium) is used in the production of lactic acid. - Saccharomyces cerevisiae (yeast) is used in the commercial production of ethanol. - Clostridium butylicum (bacterium) is used in the production of butyric acid.
NEET-2020 Phase-II
Microbes in Human Welfare
259921
Dough kept overnight in warm weather becomes soft and spongy because of :-
1 Fermentation
2 Cohesion
3 Osmosis
4 Absorption of carbon dioxide from atmosphere
Explanation:
During the fermentation the process where yeast converts sugar to carbon dioxide and alcohol in the absence of oxygen causing dough to rise. - Leavening agents make bread and other baked good rise by causing a foaming actions that traps air bubbles in the food as it cooks. The trapped air gives the final product a light and fluffy texture.
AIPMT-2004
Microbes in Human Welfare
259922
A good producer of citric acid is :
1 Saccharomyces
2 Aspergillus
3 Pseudomonas
4 Clostridium
Explanation:
A good producer of citric acid is Aspergillus niger (a fungus). Citric acid has high economic potential to its numerous applications. It is mostly produced by microbial fermentations using Aspergillus niger. - Clostridium butylicum produces butyric acid, - Saccharomyces cerevisiae is used for bread baking fermenting malted cereals and fruit juices to produce ethanol. - Pseudomonas (a bacterium) is used in vitamin $\mathrm{B}_{12}$ production.
259917
Industrial production of ethanol from starch is brought about by a certain species of
1 Azotobacter
2 Lactobacillus
3 Saccharomyces
4 Penicillium
Explanation:
Industrial production of ethanol from starch is brought about by a certain species of Saccharomyces. Saccharomyces cerevisiae is commonly used in the beverage industries for the production of alcohol. It converts sugar into $\mathrm{CO}_2$ and ethanol which are used in making beer, wine etc.
259919
For the commercial and industrial production of citric acid, which of the following microbes is used?
1 Clostridium butylicum
2 Aspergillus niger
3 Lactobacillus sp
4 Saccharomyces cerevisiae
Explanation:
Aspergillus niger (a fungus) is used in commercial and industrial production of citric acid. - Lactobacillus (bacterium) is used in the production of lactic acid. - Saccharomyces cerevisiae (yeast) is used in the commercial production of ethanol. - Clostridium butylicum (bacterium) is used in the production of butyric acid.
NEET-2020 Phase-II
Microbes in Human Welfare
259921
Dough kept overnight in warm weather becomes soft and spongy because of :-
1 Fermentation
2 Cohesion
3 Osmosis
4 Absorption of carbon dioxide from atmosphere
Explanation:
During the fermentation the process where yeast converts sugar to carbon dioxide and alcohol in the absence of oxygen causing dough to rise. - Leavening agents make bread and other baked good rise by causing a foaming actions that traps air bubbles in the food as it cooks. The trapped air gives the final product a light and fluffy texture.
AIPMT-2004
Microbes in Human Welfare
259922
A good producer of citric acid is :
1 Saccharomyces
2 Aspergillus
3 Pseudomonas
4 Clostridium
Explanation:
A good producer of citric acid is Aspergillus niger (a fungus). Citric acid has high economic potential to its numerous applications. It is mostly produced by microbial fermentations using Aspergillus niger. - Clostridium butylicum produces butyric acid, - Saccharomyces cerevisiae is used for bread baking fermenting malted cereals and fruit juices to produce ethanol. - Pseudomonas (a bacterium) is used in vitamin $\mathrm{B}_{12}$ production.
259917
Industrial production of ethanol from starch is brought about by a certain species of
1 Azotobacter
2 Lactobacillus
3 Saccharomyces
4 Penicillium
Explanation:
Industrial production of ethanol from starch is brought about by a certain species of Saccharomyces. Saccharomyces cerevisiae is commonly used in the beverage industries for the production of alcohol. It converts sugar into $\mathrm{CO}_2$ and ethanol which are used in making beer, wine etc.
259919
For the commercial and industrial production of citric acid, which of the following microbes is used?
1 Clostridium butylicum
2 Aspergillus niger
3 Lactobacillus sp
4 Saccharomyces cerevisiae
Explanation:
Aspergillus niger (a fungus) is used in commercial and industrial production of citric acid. - Lactobacillus (bacterium) is used in the production of lactic acid. - Saccharomyces cerevisiae (yeast) is used in the commercial production of ethanol. - Clostridium butylicum (bacterium) is used in the production of butyric acid.
NEET-2020 Phase-II
Microbes in Human Welfare
259921
Dough kept overnight in warm weather becomes soft and spongy because of :-
1 Fermentation
2 Cohesion
3 Osmosis
4 Absorption of carbon dioxide from atmosphere
Explanation:
During the fermentation the process where yeast converts sugar to carbon dioxide and alcohol in the absence of oxygen causing dough to rise. - Leavening agents make bread and other baked good rise by causing a foaming actions that traps air bubbles in the food as it cooks. The trapped air gives the final product a light and fluffy texture.
AIPMT-2004
Microbes in Human Welfare
259922
A good producer of citric acid is :
1 Saccharomyces
2 Aspergillus
3 Pseudomonas
4 Clostridium
Explanation:
A good producer of citric acid is Aspergillus niger (a fungus). Citric acid has high economic potential to its numerous applications. It is mostly produced by microbial fermentations using Aspergillus niger. - Clostridium butylicum produces butyric acid, - Saccharomyces cerevisiae is used for bread baking fermenting malted cereals and fruit juices to produce ethanol. - Pseudomonas (a bacterium) is used in vitamin $\mathrm{B}_{12}$ production.
