MCQs on Fermentation Process
1. Monascus purpureus is utilized in the production of
A. citric acid
B. ethanol
C. statins
D. streptokinase
Answer: : C.
2. The type of fermentation observed in yeasts is
A. acrylic fermentation
B. lactic acid fermentation
C. pyruvic fermentation
D. alcoholic fermentation
Answer: : D.
3. In lactic acid fermentation, the final electron acceptor is:
A. Lactic acid
B. Pyruvate
C. Oxygen
D. NAD
Answer: : B.
4. Which of these is not a product of fermentation?
A. Lactate
B. Oxygen
C. Carbon dioxide
D. Ethanol
Answer: : B.
5. Which of the following is not a vegetable or fruit-based fermented product?
A. Wine
B. Sauerkraut
C. Beer
D. Vinegar
Answer: : D.
6. One of the most commonly used fermented cereal amongst these is
A. Wheat
B. Bread
C. Rice
D. Yoghurt
Answer: : B.
7. Glucose molecule during the process of glycolysis is broken down into
A. Four pyruvic acid
B. Three pyruvic acid
C. Two pyruvic acid
D. One pyruvic acid
Answer: : C.
8. Fermentation occurs in the
A. presence of oxygen
B. absence of oxygen
C. presence of nitrogen
D. presence of carbon
Answer: : B.
9. The least yield of ATP is observed in
A. aerobic respiration
B. anaerobic respiration
C. fermentation
D. same in A., B., and C.
Answer: : C.
10. Anaerobic respiration by yeast produces
A. CO2
B. Wine and Beer
C. Alcohol
D. All of the above
Answer: : D.
