Question

1. Which of the following is NOT a reason E. coli is used as a host organism in microbial factories?

1. Well understood genetically
2. Easy to grow
3. Rapid growth rate
4. Safe to work with
5. Can survive on only water and oxygen

2. Genetic engineering

1. Cannot be used to produce human insulin in bacteria
2. Is the process by which scientists modify the genome of an organism
3. Uses microbes to produce certain commercial products
4. Is illegal in the United States
5. Is a small circle of DNA separate from the main chromosome

3. Lactic acid bacteria

1. Ferment milk carbohydrates into rennin
2. Ferment lactic acid into carbon dioxide and protein
3. Ferment rennin into lactic acid
4. Ferment curds into cottage cheese
5. Ferment milk carbohydrates into lactic acid

4. Curdling is

1. Not required for cheese production
2. The step that requires mold to be added to the outside of the curds
3. The process of developing the unique characteristics of the cheese
4. The process of precipitating out the proteins from the milk
5. An Olympic sport involving brooms and a heavy weight

5. Bacteria are more sensitive to antibiotics at which phase of growth curve?

1. Decline phase
2. Lag phase
3. Stationary phase
4. Log phase
5. None of above

6. Antiseptic methods were first introduced by

1. Lord Lister
2. Beijernick
3. Iwanowski
4. Edward Jenner
5. None of above

Answer 1

Q) Which of the following is NOT a reason E. coli is used as a host organism in microbial factories?

Ans)E-Can survive on only water and oxygen.

No E Coli requires other growth factors as well.

Q) Genetic engineering

Ans) B-Is the process by which scientists modify the genome of an organism.

It is the process of altering the genome to get desired product.

Q) Lactic acid bacteria

Ans)E-Ferment milk carbohydrates into lactic acid

They survive by producing growth-inhibiting substances and large amounts of lactic acid.

Q) Curdling is

Ans) C-The process of developing the unique characteristics of the cheese.

Curdling is intentional and desirable in making cheese and tofu.