MCQ Bank
What characterizes the lag phase of the bacterial growth curve?
- A) Maximum bacterial population
- B) Decline in viable bacterial cells
- C) Rapid increase in bacterial number
- D) Preparation for reproduction and synthesis of DNA
What is the recommended autoclaving temperature and pressure for the preparation of Potato Dextrose Agar (PDA)?
- A) 130°C, 20 psi
- B) 100°C, 1 atm
- C) 110°C, 10 psi
- D) 121°C, 15 psi
What is the major component of all fermentation media?
- A) Nitrogen
- B) Carbohydrates
- C) Water
- D) Oxygen
What characterizes Solid-State Fermentation (SSF)?
- A) Moist solid with little or no 'free' water
- B) Microorganisms grow in a liquid medium
- C) High availability of free water
- D) Presence of 'free' water
What is the purpose of semisolid media?
- A) Determining bacterial motility
- B) Isolating bacteria
- C) Propagating large numbers of organisms
- D) Fermentation studies
What substrate is commonly used for the production of large amounts of spores in fungal fermentations?
- A) Malt extract
- B) Gelatin
- C) Sucrose
- D) Bran
What is another term used for Solid-State Fermentation (SSF)?
- A) Koji Fermentation
- B) Liquid Fermentation
- C) Gel Fermentation
- D) Aqueous Fermentation
In the procedure for Aspergillus niger, what is the purpose of cultivating cultures on long slants of potato dextrose agar?
- A) To prepare a uniform inoculum
- B) To induce spore germination
- C) To inhibit fungal growth
- D) To reduce fermentation time
What is the temperature and shaking speed during incubation in the shake flask fermentation?
- A) 25 °C, 300 rpm
- B) 40 °C, 250 rpm
- C) 30 °C, 200 rpm
- D) 37 °C, 10 rpm
Which of the following is an essential characteristic of formulated media?
- A) Known composition
- B) Unavailability of biomass
- C) Inconsistent quality
- D) Limited yield
What is the main characteristic of a chemically defined medium?
- A) It is prepared from purified ingredients with known composition.
- B) It has inconsistent batch-to-batch composition.
- C) It contains undefined components.
- D) It is derived from cultures of yeasts.