- 1(current)
Q. No.The large holes in ‘Swiss cheese’ are due to production of a large amount of CO2 by a bacterium named:
1. Staphylococcus aureus
2. Propionibacterium shermanii
3. Penicillium roqueforti
4. Bacillus subtilis
1. Staphylococcus aureus
2. Propionibacterium shermanii
3. Penicillium roqueforti
4. Bacillus subtilis
Subtopic: Microbes in Household Products |
95%
Level 1: 80%+
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A particular flavor is imparted to 'Roquefort cheese' during the ripening of cheese due to:
1. Artificial flavors added after production of raw cheese
2. Lactic acid production by a bacteria
3. Growth of a specific fungi
4. Ethanol production by a yeast
1. Artificial flavors added after production of raw cheese
2. Lactic acid production by a bacteria
3. Growth of a specific fungi
4. Ethanol production by a yeast
Subtopic: Microbes in Household Products |
77%
Level 2: 60%+
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How many of the given pairs are correctly matched?
1. 1
2. 2
3. 3
4. 4
| I: | Aspergillus niger – Citric acid |
| II: | Streptococcus – Clot buster |
| III: | Monascus purpureus – Blood cholesterol lowering agent |
| IV: | Saccharomyces - Production of bread |
2. 2
3. 3
4. 4
Subtopic: Microbes in Household Products | Chemicals, Enzymes & Other Bioactive Molecules |
78%
Level 2: 60%+
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Match each item in Column I with one in Column II and select the best match as your answer from the codes given:
Codes:
| Column I [Microbe] |
Column II [Role in human welfare] |
||
| A | Monascus purpureus | P | Swiss cheese production |
| B | Aspergillus niger | Q | Blood cholesterol lowering agent |
| C | Trichoderma polysporum | R | Commercial production of citric acid |
| D | Propionibacterium shermanii | S | Immunosuppressant |
Codes:
| A | B | C | D | |
| 1. | Q | R | P | S |
| 2. | R | Q | P | S |
| 3. | R | Q | S | P |
| 4. | Q | R | S | P |
Subtopic: Microbes in Household Products | Chemicals, Enzymes & Other Bioactive Molecules |
91%
Level 1: 80%+
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Match the following list of bioactive substances and their roles:
| Bioactive | Substance Role | ||
| A. | Statin | i. | Removal of oil stains |
| B. | Cyclosporin A | ii. | Removal of clots from blood vessels |
| C. | Streptokinase | iii. | Lowering of blood cholesterol |
| D. | Lipase | iv. | Immuno-suppressive agent |
Choose the correct match:
| 1. | A-ii, B-iii, C-i, D-iv | 2. | A-iv, B-ii, C-i, D-iii |
| 3. | A-iv, B-i, C-ii, D-iii | 4. | A-iii, B-iv, C-ii, D-i |
Subtopic: Chemistry of Fermented Beverages | Microbes in Household Products |
89%
Level 1: 80%+
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- 1(current)
Q. No.
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