Microbes in Industrial Products Questions in English

(C) Zymase is a complex of enzymes secreted by yeast $(Saccharomyces \text{ } cerevisiae)$ that catalyzes the fermentation of sugar into ethanol and carbon dioxide.
While Invertase is also secreted by yeast to convert sucrose into glucose and fructose, Zymase is the specific enzyme complex responsible for the fermentation process itself.

(B) Chloromycetin, also known as Chloramphenicol, is a broad-spectrum antibiotic.
It is produced by the bacterium $Streptomyces venezuelae$.
It was discovered by $Ehrlich et al.$ in $1947$.
It is effective against a wide range of bacteria and certain other microorganisms like those causing psittacosis.

(D) The Rennet enzyme was purified for the $1$st time by Christian Hansen in $1874$ from the calf stomach.
It is primarily used in the process of cheese production to coagulate milk proteins.

(D) The conversion of corn starch into high fructose syrup is a multi-step industrial process.
$1$. First, $Amylases$ are used to break down starch into smaller sugar chains (dextrins).
$2$. Then, $Glucoamylases$ are used to convert these dextrins into glucose.
$3$. Finally, $Glucoisomerases$ are used to convert glucose into fructose, resulting in high fructose syrup.
Since all these enzymes are involved in the sequential process, the correct answer is $All \text{ of these}$.

(B) Dextrans are complex polysaccharides produced by the action of the bacterium $Leuconostoc \ mesenteroides$ on sucrose.
This bacterium utilizes sucrose as a substrate to synthesize these extracellular polysaccharides,which have various industrial and medical applications.

(B) In $1941$,$H$.$B$. Woodruff isolated $Actinomycin$ from the soil bacterium $Streptomyces$ $antibioticus$.
$Actinomycin$ was the first antibiotic to be isolated from the genus $Streptomyces$.
Therefore,the correct option is $B$.

(C) Selman Waksman received the Nobel Prize in Physiology or Medicine in $1952$ for his discovery of Streptomycin,the first antibiotic effective against tuberculosis. He and his team also discovered other antibiotics like Actinomycin,but Streptomycin is the most significant discovery for which he is widely recognized.

(C) Neomycin is an aminoglycoside antibiotic obtained from the bacterium $Streptomyces \text{ } fradiae$.
It is effective against acid-fast and Gram-negative bacilli.
However, it is known to be toxic to the kidneys (nephrotoxic) and the ear (ototoxic) when used in high doses or for prolonged periods.

(C) Alcoholic fermentation is a biological process in which sugars such as glucose,fructose,and sucrose are converted into cellular energy and thereby produce ethanol and carbon dioxide as metabolic waste products.
This process is primarily carried out by yeasts,which are unicellular fungi.
Specifically,the species $Saccharomyces \ cerevisiae$ (brewer's yeast) is the most commonly used organism in industrial alcoholic fermentation for the production of beverages and biofuels.
Since yeasts belong to the kingdom Fungi,the correct system used is the fungal system.

(C) - Alcohol is produced through the process of fermentation by yeasts.
During this process,yeasts perform the incomplete oxidation of complex organic compounds (sugars) into ethanol and carbon dioxide.
This reaction is catalyzed by enzymes,specifically $Invertase$ and $Zymase$,which are naturally produced by yeast cells.

(B) The correct answer is $B$.
Penicillin is an antibiotic derived from the fungi $Penicillium$ $notatum$ and $Penicillium$ $chrysogenum$.
It was discovered by Sir Alexander Fleming in $1928$.

(B) $Saccharomyces$ $cerevisiae$,also known as brewer's yeast,is the primary microorganism used in the alcohol industry for the fermentation of sugars into ethanol. It is a unicellular fungus that performs anaerobic respiration to convert glucose into ethanol and $CO_2$.

(B) The correct answer is $B$.
Riboflavin (Vitamin $B_2$) is synthesized for industrial purposes through the fermentation process using a filamentous yeast known as $Ashbya$ $gossypii$.

(A) The antibiotic flavicin is derived from the fungus $Aspergillus \ flavus$.
This fungus is known for producing various secondary metabolites,including the antibiotic flavicin.

(B) The fermentation of glucose by yeast is catalyzed by the enzyme complex zymase. The chemical reaction is as follows:
$C_6H_{12}O_6 \xrightarrow{\text{Zymase}} 2C_2H_5OH + 2CO_2$
In this process,glucose $(C_6H_{12}O_6)$ is converted into ethanol $(C_2H_5OH)$ and carbon dioxide $(CO_2)$.
Therefore,$C_2H_5OH$ (ethanol) is a product of the fermentation of glucose.

(A) The microorganism grown on molasses is $Saccharomyces$ $cerevisiae$ (yeast). It is widely used in the food industry as a flavoring agent,particularly in the form of nutritional yeast or yeast extract,which provides a savory or umami flavor. It is also essential for fermentation processes in baking and brewing.

(B) Alcoholic beverages are produced through the process of fermentation.
$Saccharomyces$ \text{ cerevisiae}, commonly known as brewer's yeast, is used for fermenting malted cereals and fruit juices to produce ethanol.
Therefore, yeast is the microorganism responsible for the production of alcoholic beverages.

(B) $Streptomyces \text{ } fradiae$ is a bacterium used for the industrial production of the antibiotic Neomycin.
Neomycin is an aminoglycoside antibiotic that is effective against Gram-negative bacilli and some Gram-positive bacteria.
Therefore, the correct option is $B$.

(D) Sugarcane $(Saccharum \, officinarum)$ is the primary source for the commercial production of ethyl alcohol.
During the sugar manufacturing process, the juice is extracted from sugarcane, and the remaining thick, dark syrup is known as molasses, which is rich in glucose and fructose.
Ethanol is produced through the fermentation of this molasses by using the yeast $Saccharomyces \, cerevisiae$.

$(A)$. Ethyl alcohol is produced by the fermentation of sugars by yeast $(Saccharomyces \text{ } cerevisiae)$.
$(B)$. Acetic acid is produced by the bacterium $Acetobacter \text{ } aceti$, not $Lactobacillus$.
$(C)$. Cheese is produced by various microorganisms like $Propionibacterium \text{ } shermanii$ or $Penicillium \text{ } roqueforti$, not $Nitrobacter$.
$(D)$. Curd is produced by $Lactobacillus$ (Lactic Acid Bacteria), not $Azotobacter$.
Therefore, the correctly matched pair is Ethyl alcohol - Yeast.

(D) Roquefort cheese is ripened by growing a specific fungus on it, which gives it a particular flavor.
This fungus is $Penicillium$ \text{ roqueforti}.
Therefore, the correct organism used in the preparation of Roquefort cheese is $Penicillium$.

(B) Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes.
In industrial fermentation for the production of ethanol, starch-rich materials like cereals (e.g., maize, wheat, barley) are commonly used as the primary raw material.
These starches are first broken down into fermentable sugars (glucose) by enzymes, which are then converted into ethanol by yeast $(Saccharomyces \text{ } cerevisiae)$.
While fruits contain sugar, cereals are the most common industrial source for large-scale ethanol production.

(A) Beer is an alcoholic beverage produced by the fermentation of starch-based materials.
Specifically, barley malt (germinated barley) is the primary raw material used in the brewing process.
The enzymes in the malt convert the starch into fermentable sugars, which are then fermented by yeast $(Saccharomyces \text{ } cerevisiae)$ to produce alcohol and carbon dioxide.

(A) $Trichoderma$ $reesei$ is a filamentous fungus that is widely recognized for its high capacity to secrete cellulolytic enzymes.
It is primarily used in the industry for the large-scale production of cellulase, an enzyme complex that breaks down cellulose into glucose.
This process is crucial in various sectors, including the production of biofuels, paper, and textile industries.

(C) Sulfuric acid $(H_2SO_4)$ is often cited as the most important industrial chemical,but among the given options,$Ethanol$ $(C_2H_5OH)$ is widely used as a solvent,a chemical intermediate,and a fuel additive in various industrial processes. However,in the context of general industrial chemistry,$Ethanol$ is frequently recognized for its versatility as a reagent and solvent.

(B) Yeast $(Saccharomyces cerevisiae)$ is a unicellular fungus that performs anaerobic respiration, also known as fermentation.
In the absence of oxygen, yeast converts glucose into ethanol $(C_2H_5OH)$ and carbon dioxide $(CO_2)$.
This process is widely used in the beverage and baking industries for the production of alcohol and for making bread rise.
Therefore, the correct option is $B$.

(C) The process of fermentation in yeast involves the breakdown of glucose into ethanol and carbon dioxide.
This reaction is catalyzed by a complex of enzymes collectively known as $Zymase$.
$Glucose (C_6H_{12}O_6) \xrightarrow{Zymase} 2C_2H_5OH + 2CO_2$.

(C) Yeast cells contain a complex of enzymes known as $Zymase$.
$Zymase$ is responsible for the fermentation of sugars into ethanol and carbon dioxide.
While yeast also produces $Invertase$ and $Maltase$ to break down complex sugars into glucose,$Zymase$ is the primary enzyme complex associated with the anaerobic respiration (fermentation) process in yeast.

(D) Retting is a process that uses the action of microorganisms and moisture on plants to dissolve or rot away much of the cellular tissues and pectin surrounding the bast-fiber bundles,and so facilitates the separation of the fiber from the stem. The retting of jute is primarily carried out by the action of $Butyric \ acid \ bacteria$ (e.g.,$Clostridium \ butyricum$). These bacteria decompose the pectin and other cementing materials,allowing the fibers to be easily extracted from the stem.

(B) Yeast $(Saccharomyces \text{ } cerevisiae)$ is a fungus that performs fermentation to obtain energy.
It requires a carbon source, specifically sugars like glucose or sucrose, to carry out metabolic activities and grow efficiently.
Therefore, yeast grows most rapidly in a sugar solution as it provides the necessary substrate for respiration and rapid cell division.

(A) Yeast,specifically $Saccharomyces \ cerevisiae$ (brewer's yeast),is widely used in the food and beverage industry.
It performs fermentation,a metabolic process that converts sugars into ethanol and carbon dioxide.
In bread making,the carbon dioxide produced causes the dough to rise,making it light and porous.
In the production of alcoholic beverages like beer and wine,the ethanol produced is the primary desired product.

(B) Alexander Fleming was working on $Staphylococcus$ bacteria in his laboratory.
During his research, he observed that a mold, $Penicillium \text{ } notatum$, was growing in one of his unwashed culture plates around which the bacteria could not grow.
He identified that this mold produced a chemical substance that inhibited the growth of the bacteria, which he named 'penicillin'.
Thus, the discovery was made during his work with $Staphylococcus$ bacteria.

(B) Alexander Fleming,while working on $Staphylococci$ bacteria,observed a mold growing in one of his unwashed culture plates around which $Staphylococci$ could not grow.
He identified this mold as $Penicillium$ $notatum$.
He extracted the chemical substance produced by this mold and named it $Penicillin$ after the mold.
This was the first antibiotic discovered,which revolutionized the treatment of bacterial infections.

(B) The souring of wine is primarily caused by the activity of aerobic bacteria,specifically species like $Acetobacter$ $aceti$ (also known as vinegar bacteria).
These bacteria oxidize the ethanol present in the wine into acetic acid in the presence of oxygen,which gives the wine a sour taste.
Therefore,the correct option is $B$.

(B) $Monascus$ $purpureus$ is a species of yeast that is used commercially for the production of statins.
Statins are cholesterol-lowering agents that act by competitively inhibiting the enzyme responsible for the synthesis of cholesterol in the body.
Therefore, the correct option is $B$.

(A) An $Antibiotic$ is a chemical substance,produced by some microorganisms,which can kill or retard the growth of other disease-causing microorganisms.
$Antibiotics$ have greatly improved our capacity to treat deadly diseases such as plague,whooping cough ($Kali$ $khansi$),diphtheria $(Gal-ghotu)$,and leprosy ($Kushth$ $rog$).

(C) Yeast,specifically $Saccharomyces \ cerevisiae$ (Brewer's yeast),is a rich source of various $B$-complex vitamins. Among the options provided,Riboflavin (Vitamin $B_2$) is commercially produced using yeast and certain fungi. Vitamin $B_{12}$ is typically produced by bacteria,Tocopherol is Vitamin $E$,and Ascorbic acid (Vitamin $C$) is produced by $Aspergillus \ niger$.

(B) Molasses is a thick,dark,syrupy byproduct obtained during the processing of sugarcane or sugar beets into sugar. In the industrial production of sugar,the juice extracted from sugarcane is boiled and concentrated,leading to the crystallization of sugar. The remaining viscous liquid after the sugar crystals are separated is known as molasses. It is widely used as a raw material for the production of ethanol through fermentation by yeast.

(B) Malt is primarily produced from the grains of $Barley$ $(Hordeum \, vulgare)$.
During the malting process, the grains are soaked in water to induce germination.
This process activates the synthesis of $Gibberellins$ in the embryo, which then stimulate the production of hydrolytic enzymes like $\alpha$-amylase in the aleurone layer.
These enzymes break down the stored starch into simple sugars, which are essential for the brewing and distilling industries.

(D) The correct matches are:
$1$. $Aspergillus$ $niger$ produces Citric acid.
$2$. $Monascus$ $purpureus$ (a yeast) produces Statins.
$3$. $Acetobacter$ $aceti$ produces Acetic acid.
$4$. $Clostridium$ $butylicum$ produces Butyric acid,not Lactic acid.
$Lactobacillus$ is responsible for producing Lactic acid. Therefore,the option involving $Clostridium$ $butylicum$ is incorrect.

(B) $Cyclosporin$ $A$ is an immunosuppressive agent used in organ transplant patients to prevent rejection of the transplanted organ.
It is produced by the fungus $Trichoderma$ $polysporum$.

(B) Rennin,also known as chymosin,is a proteolytic enzyme synthesized by chief cells in the stomach of some animals. In the cheese industry,it is used to coagulate milk proteins (casein) to form curd. Therefore,it acts as an enzyme.

(B) The production of ethanol from starch involves a two-step process:
$1$. Saccharification: Starch is broken down into fermentable sugars (like glucose) using enzymes like amylase.
$2$. Fermentation: The yeast $Saccharomyces$ $cerevisiae$ (brewer's yeast) is used to ferment these sugars into ethanol and $CO_2$.
Therefore, $Saccharomyces$ is the correct organism used in the industrial production of ethanol.

(B) Yeast,specifically $Saccharomyces \ cerevisiae$ (also known as Brewer's yeast),is used in the fermentation process to produce ethanol (alcohol) from sugars.
In this process,yeast cells break down sugars anaerobically to produce alcohol and $CO_2$ as byproducts.
Therefore,yeast is widely used in the brewing and distilling industries for the production of alcohol.

(D) Alcoholic beverages are produced by the fermentation of sugars by yeast.
Beverages like whisky,brandy,and rum are produced by the distillation of the fermented broth,which increases their alcohol content.
Wine and beer are produced without distillation,resulting in a lower alcohol concentration.

(C) The production of alcohol, specifically ethanol, is primarily carried out through the process of fermentation. Yeast, specifically $Saccharomyces$ $cerevisiae$ (also known as Brewer's yeast), is used for this purpose. Yeast contains enzymes that convert sugars into ethanol and carbon dioxide under anaerobic conditions.

(C) The conversion of sugar into alcohol is a process known as fermentation.
This biochemical process is catalyzed by the enzyme complex $Zymase$.
$Zymase$ is naturally produced by yeast $(Saccharomyces \ cerevisiae)$,which is a microorganism.
While microorganisms are the source,the specific biological catalyst responsible for the chemical reaction is the enzyme $Zymase$.

(D) The correct match is $D$.
$1$. $Aspergillus$ $niger$ is a fungus used for the production of Citric acid,not Acetic acid.
$2$. $Streptokinase$ is produced by $Streptococcus$ and is used as a 'clot buster' for removing clots from the blood vessels of patients who have undergone myocardial infarction.
$3$. $Cyclosporin$ $A$ is produced by $Trichoderma$ $polysporum$ and is used as an immunosuppressive agent in organ-transplant patients.
$4$. $Statins$ are produced by the yeast $Monascus$ $purpureus$ and act as blood-cholesterol-lowering agents by competitively inhibiting the enzyme responsible for the synthesis of cholesterol.

(C) Beer is an alcoholic beverage produced by the fermentation of cereal grains. The most common cereal grain used in the production of beer is $Barley$ (Hordeum vulgare). The starch in the barley is converted into sugars by enzymes (malting), which are then fermented by yeast (Saccharomyces cerevisiae) to produce alcohol and carbon dioxide.

(D) Alcoholic beverages are classified based on whether they are produced by distillation or not.
$1$. Beverages like $Wine$ and $Beer$ are produced by fermentation without distillation.
$2$. Beverages like $Whisky$,$Brandy$,$Rum$,and $Gin$ are produced by fermentation followed by distillation to increase the alcohol concentration.
Therefore,$Wine$ is the correct answer as it is produced without distillation.