1) The following(s) is/are the β-lactum antibiotic(s) 2) The amino acid(s) play(s) important role in the biosynthesis of cephalosporin is/are

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1 X Courses» Industrial Biotechnology Announcements Course Forum Progress Mentor Unit 10 - Week 9 Course outline How to access the portal Week 1 Week 2 Week 3 Week 4 Week 9 Assignment 1 1) The following(s) is/are the β-lactum antibiotic(s). Week 5 Week 6 Week 7 Week 8 Week 9 Lecture 41: Lecture 42: Lecture 43: Baker s yeast fermentation Lecture 44: Baker s yeast fermentation (continued) Lecture 45: Fodder yeast Quiz : Week 9 Assignment 1 Week 9 Assignment 1 Solution Week 09: Lecture Material 2) The amino acid(s) play(s) important role in the biosynthesis of cephalosporin is/are L-cystiene Methionine Valine 3) The functional unit of penicillin which is responsible for its antimicrobial activity is Carboxylic acid β-lactam ring Acyl side chain Thiazolidine ring β-lactam ring 4) The following steps are involved in the recovery of cephalosporin from the fermentation broth. Ion exchange chromatography 1/5

2 Week 10 Week 11 Affinity chromatography Filtration Activated charcoal treatment Week 12 Ion exchange chromatography Filtration Activated charcoal treatment 5) Match the following (A) recovery (B) fermentation (C) Silk sachets (1) Immobilization (2) filtration (3) packed bed reactor A-2, B-3, C-1 A-2, B-2, C-1 A-1, B-1, C-2 A-3, B-1, C-2. A-2, B-3, C-1 6) Tuberculosiswas cured for the first time using the following antibiotic. Oxacillin 7) Streptomyces griseus is a Gram positive bacterium. The inoculum is usually prepared by using Agar slants Spores Agarplates Lyophilized cultures Spores 8) The following oil(s) is/are used as anti-foam agents in streptomycin fermentation. Soybean oil Lard oil Linseed oil 9) The following statement(s) is/are relevant to streptomycin process 2/5

3 It is recovered as streptomycin sulphate It occurs in four different phases. Mycelial formation takes place during the third phase yielding streptomycin It is produced in acidic ph It is recovered as streptomycin sulphate 10) Baker s yeast process is usually carried out in Aerobic condition Anaerobic condition Alkaline ph Aerobic condition 11) Compressed yeast is usually produced for the following purpose(s) Long time use Short time use Can be stored at ambient temperature None of the above Short time use 12) The most suitable raw material for the large scale Baker s yeast is Beet Molasses Cellulose Starch Combination of beet and cane molasses Combination of beet and cane molasses 13) The sequential steps involve in the Baker s yeast are as follows. Seed culture development, fermentation process, separation of yeast cells, dewatering of yeast, use of binder, packaging Seed culture development, fermentation process, dewatering of yeast, use of binder, separation of yeast cells, packaging Seed culture development, Fermentation process,separation of yeast cells, use of binder, dewatering of yeast, packaging None of the above Seed culture development, fermentation process, separation of yeast cells, dewatering of yeast, use of binder, packaging 3/5

4 14) Maximum amount of Baker s yeast produced (Y (X/S) = 0.45 g cell/g glucose) from 180 g of glucose in absence of ethanol formation is 90 g 81 g 72 g 88 g 81 g 15) Which of the following statement(s)is/are true on the Baker s yeast fermentation process? Lactic acid bacteria is added to prevent contamination of the yeast It is produced under sterile conditions Molds are the major contaminants Wild strains of the same culture are the major contaminants Lactic acid bacteria is added to prevent contamination of the yeast Wild strains of the same culture are the major contaminants 16) The food yeast is considered as human food due to the following reason(s) Vitamin B content High carbohydrate content High fat content High protein content Vitamin B content High protein content 17) The following statement(s) is/are true about the active dry yeast. It can be preserved at room temperature It is packaged in an atmosphere of nitrogen It is pasteurized before packaging.. 18) The benefit(s) of using fodder yeast is/are It has high protein content It is produced from waste materials It contains Vitamin B All of the above All of the above 19) Advantages of using Torula utilis is/are 4/5

5 It can use pentose sugars It cannot use hexose sugars It has grassy flavour It can use pentose sugars 20) Fodder yeast is usually produced from Sulphite waste liquor of paper and pulp industry Distillery wastes Starchy wastewater Sulphite waste liquor of paper and pulp industry Previous Page End A project of 2014 NPTEL - Privacy & Terms - Honor Code - FAQs - 5/5