Which of the following is not used as a biopesticide?

(1) Bacillus thuringiensis

(2) Trichoderma harzianum

(3) Nuclear Polyhedrosis Virus (NPV)

(4) Xanthomonas campestris

Probiotics are:

(1) safe antibiotics

(2) cancer induding microbes

(3) new kind of food allergens

(4) live microbial food supplement

A compound which is produced by an organism that inhibits growth of other organism is

called:

1. xenobiotics                         

2. antibiotic

3. antibody                             

4. interferon

Select the correct statement

(1) Acetobacter aceti produces citric acid.

(2) Saccharomyces cerevisiae is used as clot buster

(3) Penicillium notanum restrict the growth of Staphylococci

(4) Methanogens are found in aerobic conditions.

Which of the following statements is incorrect regarding fermentation ?

1. Propionibacterium is used to ferment the cheese.

2. The puffed-up appearance of dough is due to the production of $C{O}_2$ gas. 

3. Fermentation in muscle produces ethanol.

4. Toddy is made by fermenting sap from palms.

Which of the following statements is correct?

Which of the following microbes is correctly paired with its function ?

(1) Aspergillus niger - Production of lactic acid

(2) Trichoderma polysporum  - Lowers blood cholesterol

(3) Saccharomyces cerevisiae  - Production of citric acid

(4) Methanogenic bacteria - Gobar gas formation 

Select the correct pair of microorganism and the product obtained from it.

(1) Monascus purpureus - produces large holes in Swiss cheese.

(2) Saccharomyces cerevisiae - used for making wine and beer after distillation

(3) Streptococuss-produces streptokinase which is used to remove clots.

(4) Aspergillus niger - produces citric acid and butyric acid.

Which antibiotic has bactericidal effect?

(1) Erythromycin

(2) Penicillin

(3) Both 1 and 2

(4) None of these

Wine and beer are produced directly by fermentation whereas brandy and whisky require both fermentation and distillation. This is because

(1) fermentation is inhibited at an alcohol level of 10-18%

(2) distillation prolongs storage

(3) distillation improves quality

(4) distillation purifies the beverage