Biotechnology - Vinegar and Citric Acid

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Exercise :: Vinegar and Citric Acid - Section 1

  • Vinegar and Citric Acid - Section 1
1. 

Vinegar is typically produced in fed batch reactors because

A. a fed batch reactor can be used to maintain low acetic acid concentrations
B. a fed batch reactor can be used to maintain low ethanol concentrations
C. acetic acid bacteria tend to ferment at high ethanol concentrations
D. all of the above

Answer: Option B

Explanation:

No answer description available for this question. Let us discuss.

2. 

For the recovery of citric acid after fermentation, Ca(OH)2 is added to the slurry to

A. precipitate calcium carbonate
B. precipitate calcium citrate
C. precipitate calcium phosphate
D. precipitate calcium sulphate

Answer: Option B

Explanation:

No answer description available for this question. Let us discuss.

3. 

Which of the following microorganism is used for the production of citric acid?

A. Lactobacillus bulgaricus
B. Saccharomyces cerevisiae
C. Aspergillus niger
D. Streptococcus lactis

Answer: Option C

Explanation:

No answer description available for this question. Let us discuss.

4. 

Sugar content of the fermentation medium for citric acid is maintained at

A. 10-15%
B. 15-20%
C. 20-25 %
D. 25-30 %

Answer: Option C

Explanation:

No answer description available for this question. Let us discuss.

5. 

Spirit vinegar is produced from

A. fruit juices
B. malted grain
C. ethanol
D. ale

Answer: Option C

Explanation:

No answer description available for this question. Let us discuss.