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#2 | Chemistry of Fermented Beverages
(Botany) > Microbes in Human Welfare
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Related Practice Questions :
The maximum concentration of alcohol in beverages that are naturally fermented is:
1. 5 - 10%
2. 10 - 15%
3. 20 - 25%
4. 45 - 50%
58%
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Which one of the following alcoholic drinks is produced without distillation?
(1) Wine
(2) Whisky
(3) Rum
(4) Brandy
88%
From NCERT
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| A. Saccharomyces cerevisiae | i. Production of immunosuppressive agents |
| B. Monascus purpureus | ii. Ripening of Swiss Cheese |
| C. Trichoderma polysporum | iii. Commercial production of ethanol |
| D. Propionibacterium sharrmanii | iv. Production of blood-cholesterol lowering agents |
Codes
| A | B | C | D | |
| 1. | iii | iv | i | ii |
| 2. | iv | iii | ii | i |
| 3. | iv | ii | i | iii |
| 4. | iii | i | iv | ii |
86%
From NCERT
NEET - 2015
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Yeast is used in the production of
(1) citric acid and lactic acid
(2) lipase and pectinase
(3) bread and beer
(4) cheese and butter
91%
From NCERT
NEET - 2012
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The most common substrate used in distilleries for the production of ethanol is
(1) soya meal
(2) ground gram
(3) molasses
(4) corn meal
72%
NEET - 2011
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