Production of Alcoholic Beverage

Q. Toddy is prepared by the fermentation of ____________ .

1. rice grains
2. sap from palms
3. grape juice
4. whey

Q. Match column I and column II.
Column I Column II

A.	Aspergillus niger	I.	Ethanol
B.	Clostridium butylicum	II.	Citric acid
C.	Saccharomyces cerevisiae	III.	Cyclosporin A
D.	Trichoderma polysporum	IV.	Butyric acid

1. A-IV, B-III, C-II, D-I
2. A-I, B-II, C-IV, D-III
3. A-II, B-IV, C-I, D-III
4. A-III, B-II, C-IV, D-I

Q.

Does fermented fruit have alcohol?

Q.

Which genus is a commercial producer of ethanol?

1. Clostridium

2. Aspergillus

3. Trichoderma

4. Saccharomyces

Q. What process is involved in the preparation of alcoholic beverages?

1. Precipitation
2. Fermentation
3. Distillation
4. Partial Condensation

Q. Yeast is used in the preparation of

1. Acetic acid
2. Curd
3. Ethyl alcohol
4. Cheese

Q.

Does boiling kill Bacillus cereus?

Q. Toddy is prepared by the fermentation of ____________ .

1. rice grains
2. sap from palms
3. grape juice
4. whey

Q. In process of fermentation of production of wine from grapes which microorganism is used?

1. Saccharomyces cerevisiae
2. Aspergillus oryzae
3. Lactobacillus brevis
4. Aspergillus niger

Q. Which among these are produced by distillation of fermented broth:

(i) Whisky
(ii) Wine
(iii) Beer
(iv) Rum
(v) Brandy

1. 
   (ii) and (iii) alone
2. 
   (i) and (ii) alone
3. 
   (iii) and (v) alone
4. 
   (i), (iv) and (v) alone

Q. What are the main features of Industrial microbiology?

Q. Which among these are produced by distillation of fermented broth:

(i) Whisky
(ii) Wine
(iii) Beer
(iv) Rum
(v) Brandy

1. 
   (ii) and (iii) alone
2. 
   (i) and (ii) alone
3. 
   (iii) and (v) alone
4. 
   (i), (iv) and (v) alone

Q.

When yeast ferments glucose, the products are:

1. Carbon dioxide and nitrous oxide

2. Carbon dioxide and ethanol

3. carbon dioxide and hydrogen

4. CO2 and methyl alcohol

Q. Give example to prove that microbes release gases during metabolism.

Q. Fermentation for the industrial production of ethanol is carried out by

1. Saccharomyces
2. Lactobacillus
3. Acetobacter
4. Streptomyces

Q. Which of these microorganisms is used in the production of alcohol?

1. Saccharomyces cerevisiae
2. Torulopsis utilis
3. Clostridium botulinum
4. None of the above

Q.

Ethanol is commercially produced through a particular species of

1. Clostridium

2. Trichoderma

3. Aspergillus

4. Saccharomyces

Q. Common fungi used in preparing the bread is

1. Saccharomyces
2. Rhizopus
3. None of these
4. Amanita

Q. Which of these microorganisms is used in the production of alcohol?

1. Saccharomyces cerevisiae
2. Torulopsis utilis
3. None of the above
4. Clostridium botulinum

Q. In the process of making bread, the carbohydrates in the flour are fermented by baker's yeast. Which of the following is another product when sugar is transformed into carbon dioxide?

1. Methanol
2. Ethanol
3. Propanol
4. Butanol

Q. Alcoholic fermentation is brought about by

1. Lactobacillus
2. Saccharomyces
3. Streplomyces
4. Trichoderma

Q. Select the incorrect match.

1. Citric acid – Aspergillus niger
2. Streptokinase - Streptococcus
3. Butyric acid – Clostridium acetobutylicum
4. Cyclosporin A – Monascus purpureus

Q. Which of the following organisms it used In the production of beverages?

1. Penicillium notatum
2. Saccharomyces cerevisiae
3. Aspergillus niger
4. Clostridium butylicum

Q. Ethanol is commercially produced through a particular species of

1. Trichoderma
2. Aspergillus
3. Saccharomyces
4. Clostridium