Microbes in Industrial Products Questions in English

(C) The enzyme streptokinase is used as a 'clot buster' for removing clots from the blood vessels of patients who have undergone myocardial infarction (heart attack).
This enzyme is produced by the bacterium Streptococcus and is modified by genetic engineering to be used commercially.

(A) The fungus $Trichoderma \text{ } polysporum$ is used for the commercial production of Cyclosporin $A$.
Cyclosporin $A$ is an immunosuppressive agent.
It is widely used as an immunosuppressant in patients who have undergone organ transplantation to prevent organ rejection by the body's immune system.

(C) The production of various organic acids is carried out by specific microorganisms in industrial processes.
$1$. $Clostridium$ $butyricum$ is a bacterium used for the commercial production of butyric acid.
$2$. $Aspergillus$ $niger$ (a fungus) is used for the production of citric acid.
$3$. $Acetobacter$ $aceti$ (a bacterium) is used for the production of acetic acid.
$4$. $Clostridium$ $botulinum$ is a bacterium that produces a potent toxin causing botulism.
Therefore,the correct option is $C$.

(B) Cyclosporin $A$ is a bioactive molecule produced by the fungus $Trichoderma$ $polysporum$.
It is widely used as an immunosuppressive agent in patients undergoing organ transplantation.
It works by inhibiting the activation of $T$-cells,thereby preventing the immune system from rejecting the transplanted organ.
Streptokinase is used as a 'clot buster',Penicillin is an antibiotic,and Acetic acid is a product of fermentation.

(A) Streptokinase is an enzyme produced by the bacterium $Streptococcus$.
It is genetically modified and used as a 'clot buster' for removing clots from the blood vessels of patients who have undergone myocardial infarction (heart attack).

(D) The enzyme $Streptokinase$ is produced by the bacterium $Streptococcus$ and is modified by genetic engineering. It is used as a 'clot buster' for removing clots from the blood vessels of patients who have undergone myocardial infarction leading to heart attack. Therefore,the correct function is to break down blood clots in blood vessels.

(D) Cyclosporin $A$ is an immunosuppressive agent used in organ transplant patients.
It is produced by the fungus $Trichoderma$ $polysporum$.
This compound prevents the rejection of transplanted organs by suppressing the immune system of the recipient.

(C) Statins, produced by the yeast $Monascus$ $\text{purpureus}$, act as blood-cholesterol lowering agents. They function by competitively inhibiting the enzyme responsible for the synthesis of cholesterol in the body.

(C) $Trichoderma$ $polysporum$ is a species of fungus. It is industrially used for the production of cyclosporin $A$,which is an immunosuppressive agent used in organ transplant patients.

(B) $Monascus$ $purpureus$ is a species of yeast that is commercially used in 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.
Streptokinase is produced by $Streptococcus$ bacteria.
Cyclosporin $A$ is produced by the fungus $Trichoderma$ $polysporum$.
Penicillin is obtained from the fungus $Penicillium$ $notatum$.

(A) The correct matches are as follows:
$(a)$ Aspergillus niger is a fungus used for the commercial production of Citric acid $(4)$.
$(b)$ Acetobacter aceti is a bacterium used for the commercial production of Acetic acid $(3)$.
$(c)$ Clostridium butylicum is a bacterium used for the commercial production of Butyric acid $(2)$.
$(d)$ Lactobacillus is a bacterium used for the commercial production of Lactic acid $(1)$.
Therefore, the correct sequence is $a-4, b-3, c-2, d-1$.

(C) The correct matches are as follows:
$(a)$ Pectinase and Protease are used for clarifying fruit juices (bottled juices are clearer than homemade ones because of these enzymes). Thus, $(a-3)$.
$(b)$ Streptokinase is produced by the bacterium Streptococcus and modified by genetic engineering to be used as a 'clot buster' for removing clots from the blood vessels of patients who have undergone myocardial infarction. Thus, $(b-1)$.
$(c)$ Cyclosporin $A$, produced by the fungus Trichoderma polysporum, is used as an immunosuppressive agent in organ-transplant patients. Thus, $(c-2)$.
$(d)$ Lipase is used in detergent formulations and is helpful in removing oily stains from the laundry. Thus, $(d-4)$.
Therefore, the correct sequence is $a-3, b-1, c-2, d-4$.

(C) The correct matches are as follows:
$(a)$ Streptococcus: This bacterium produces the enzyme Streptokinase, which is used as a 'clot buster' for removing clots from the blood vessels of patients who have undergone myocardial infarction.
$(b)$ Monascus purpureus: This yeast is used for the commercial production of statins, which act as blood-cholesterol lowering agents.
$(c)$ Trichoderma polysporum: This fungus is used to produce Cyclosporin $A$, which is used as an immunosuppressive agent in organ transplant patients.
$(d)$ Saccharomyces cerevisiae: Also known as brewer's yeast, it is used for the production of ethanol (alcoholic beverages) through fermentation.
Therefore, the correct matching is $a-2, b-3, c-4, d-1$.

(C) The production of alcoholic beverages involves fermentation by yeast $(Saccharomyces \text{ } cerevisiae)$.
Wine and beer are produced without distillation, which results in a lower alcohol content.
Whisky, brandy, and rum are produced by distillation of the fermented broth, which increases the alcohol content.
Therefore, the statement that wine is produced by distillation is incorrect, as wine is a non-distilled alcoholic beverage.

(C) $1$. Alexander Fleming discovered penicillin,while Howard Florey and Ernst Chain established its full potential as an effective antibiotic.
$2$. Penicillium notatum is a mold (fungus),not a yeast.
$3$. Aspergillus niger is a fungus used for the commercial production of citric acid.
$4$. Streptococci are bacteria,not molds.
Therefore,the statement 'Aspergillus niger is a fungus' is correct.

(D) The incorrect statement is $D$. Statins are produced by the yeast $Monascus \text{ } purpureus$ and act as blood-cholesterol lowering agents by competitively inhibiting the enzyme responsible for cholesterol synthesis. They are not immunosuppressive agents; cyclosporin $A$ is an example of an immunosuppressive agent.

(B) Feni is a traditional alcoholic beverage produced in Goa,India. It is primarily made from the fermentation and distillation of the juice extracted from the cashew apple (the accessory fruit of the cashew tree). Therefore,the correct answer is cashew fruit juice.

(A) Vodka is a distilled alcoholic beverage. It is traditionally produced by the distillation of fermented substances such as grains (like wheat,rye,or corn) or potatoes. While different regions use different raw materials,both grains and potatoes are primary sources for vodka production. In the context of standard biology curriculum questions regarding alcoholic fermentation,$A$ and $B$ are both technically correct,but grains are the most common industrial source.

(C) Wine is an alcoholic beverage produced by the fermentation of grape juice using yeast,primarily $Saccharomyces \ cerevisiae$ (brewer's yeast).
Unlike whisky,brandy,or rum,which are produced by distillation,wine is produced without distillation.

(A) Rennet is a complex of enzymes produced in the stomachs of ruminant mammals. The key enzyme in rennet is chymosin (or rennin),which acts on milk proteins (casein) to cause coagulation. This process is essential in the production of cheese,as it separates the milk into solid curds and liquid whey.

(A) The production of antibiotics requires large-scale microbial fermentation. To ensure the purity of the product and prevent contamination by unwanted microorganisms,the maintenance of sterile conditions is essential throughout the process. This is a fundamental principle of biotechnology in industrial microbiology.

(A) Cyclosporin $A$ is a bioactive molecule used as an immunosuppressive agent in organ-transplant patients. It is produced by the fungus $Trichoderma$ $polysporum$.

(B) $Aspergillus niger$ (a fungus) is used for the commercial and industrial production of citric acid.
It is a filamentous fungus that is highly efficient in converting sugars into citric acid through fermentation processes.

(B) The correct matching is as follows:

$A$. Fumagillin	$4$. Aspergillus fumigatus
$B$. Bacitracin	$5$. Bacillus licheniformis
$C$. Streptomycin	$2$. Streptomyces griseus
$D$. Viridin	$1$. Gliocladium virens
$E$. Polymixin	$3$. Bacillus polymyxa

Thus, the correct sequence is $A-4, B-5, C-2, D-1, E-3$. Therefore, option $B$ is correct.

(B) The enzyme $Zymase$ is a complex of enzymes found in yeast that catalyzes the fermentation of sugar into ethanol and carbon dioxide.
The chemical reaction is as follows:
$C_{6}H_{12}O_{6} \xrightarrow{Zymase} 2C_{2}H_{5}OH + 2CO_{2}$
In this process,$Glucose$ is converted into $Ethanol$ (an alcohol) and $Carbon$ $dioxide$.

(B) Acetone is produced from starch through a fermentation process involving specific bacteria,such as $Clostridium$ $acetobutylicum$. This process is known as the $ABE$ (Acetone-Butanol-Ethanol) fermentation,where starch is broken down into sugars and subsequently converted into acetone,butanol,and ethanol by the action of these microorganisms.

(D) Ethyl alcohol $(C_2H_5OH)$ is commercially manufactured from sugarcane.
Molasses, which is a byproduct of the sugar industry, is used as the raw material.
Ethanol is produced through the fermentation of molasses (which contains glucose and fructose) by using the yeast $Saccharomyces$ $cerevisiae$.

(D) Saccharomyces cerevisiae is a species of budding yeast,commonly known as 'baker's yeast' or 'brewer's yeast'.
It performs fermentation of sugars,producing carbon dioxide $(CO_{2})$ and ethanol.
However,it is important to note that while $Saccharomyces$ $cerevisiae$ is used for beer production,buttermilk is typically produced by lactic acid bacteria such as $Lactobacillus$ species.
Given the options provided,$Saccharomyces$ $cerevisiae$ is the only organism listed that is a primary fermenting agent used in industrial food and beverage production.

(D) Vitamin-$C$ (ascorbic acid) is commercially produced through a fermentation process. The bacterium $Acetobacter$ (specifically $Acetobacter$ $suboxydans$) is used to convert sorbitol into sorbose,which is a key intermediate step in the industrial synthesis of Vitamin-$C$. $Acetobacter$ species are also widely known for their role in the production of vinegar by oxidizing ethanol into acetic acid.

(C) The first vitamin to be produced on an industrial scale using a fermentation process with a wild bacterium is Vitamin-$B_{12}$ (cobalamin).
This process typically utilizes bacteria such as $Pseudomonas$ $denitrificans$ or $Propionibacterium$ $freudenreichii$.
Unlike other vitamins that are often synthesized chemically,Vitamin-$B_{12}$ has a complex structure that makes microbial fermentation the most efficient and commercially viable method for its production.

(A) Sucrose or cane sugar is widely distributed among higher plants. Its commercial sources are solely sugarcane and beet. It is used as a substrate for the formation of alcohol through the process of fermentation by yeast.

(B) Citric acid is produced on an industrial scale through the fermentation of sugar (sucrose or glucose) using the fungus $Aspergillus$ $niger$.
This process involves the metabolic activity of the fungus under controlled conditions to maximize yield.
Other microorganisms like $Mucor$ $sp.$ and certain yeasts are also capable of producing citric acid, but $Aspergillus$ $niger$ is the most widely used organism for commercial production.

(A) Wine and beer are produced directly by fermentation,which results in a lower alcohol concentration. Brandy and whisky require both fermentation and distillation because the process of fermentation is naturally inhibited when the alcohol concentration reaches $10-18 \%$. To obtain beverages with a higher alcohol content,the fermented broth must undergo distillation to concentrate the alcohol.

(A) Yeast cells perform fermentation to produce alcohol. When the concentration of alcohol in the surrounding medium reaches approximately $13\%$,it becomes toxic to the yeast cells themselves,leading to their death. This is why natural fermentation processes cannot produce alcohol concentrations higher than $13\%$ without distillation.

(A) The process of fermentation is carried out by yeast $(Saccharomyces \ cerevisiae)$.
As the concentration of alcohol in the sugar solution increases,it becomes toxic to the yeast cells themselves.
When the alcohol concentration reaches approximately $13 \%$,the yeast cells are killed by the toxic environment.
Since the yeast cells are dead,they can no longer produce or maintain the activity of the enzyme complex zymase,which is responsible for fermentation.
Therefore,the fermentation process stops at this concentration.

(B) The dry,pulpy,fibrous residue that remains after crushing sugarcane or sorghum stalks to extract their juice is called $Bagasse$.
It is a byproduct of the sugar industry and is widely used as a biofuel for boilers and in the production of paper and pulp.

(C) The process of pasteurization,which involves heating milk to a specific temperature to kill harmful bacteria and extend its shelf life,was developed by Louis Pasteur. This technique revolutionized the dairy industry,allowing for the safe,large-scale distribution of clean quality milk worldwide.

(B) Penicillin was discovered by Alexander Fleming.
It was the first antibacterial antibiotic, which is a product of $Penicillium \text{ } notatum$ and $P. \text{ } chrysogenum$.
It was extensively and widely used to treat wounded American soldiers during the Second World War.

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

(B) Roquefort cheese is produced by ripening the curd with a specific fungus known as $Penicillium \ roqueforti$. This fungus provides the cheese with its characteristic flavor and texture.

(B) The correct answer is $Saccharomyces \ cerevisiae$.
Bread is produced through the process of fermentation using $Saccharomyces \ cerevisiae$,which is commonly known as baker's yeast.
This same yeast species is also utilized in the process of alcoholic fermentation,where it is referred to as brewer's yeast.

(C) Swiss cheese is produced by the bacterium $Propionibacterium \text{ } sharmanii$ (often referred to as $Propionibacterium \text{ } shermani$).
Its characteristic feature is the formation of large holes in the cheese.
These holes are caused by the production of a large amount of $CO_2$ during the fermentation process.

(B) $Saccharomyces$ $cerevisiae$,commonly known as brewer's yeast,is used for the commercial production of ethanol through the process of fermentation.
In this process,the yeast converts sugars into ethanol and $CO_2$ under anaerobic conditions.
$S.$ $cerevisiae$ is a single-celled eukaryotic budding yeast that belongs to the phylum Ascomycota.

(B) The large holes in Swiss cheese are produced due to the release of a large amount of $CO_2$ during the fermentation process.
This fermentation is carried out by the bacterium $\text{Propionibacterium sharmanii}$.
Therefore, $A$ is $CO_2$ and $B$ is $\text{Propionibacterium sharmanii}$.

(C) The correct matching for industrial products is as follows:
$1$. Yeast $(Monascus \text{ } purpureus)$ produces Statins.
$2$. $Acetobacter \text{ } aceti$ produces Acetic acid.
$3$. $Clostridium \text{ } acetobutylicum$ produces Butyric acid, not Lactic acid.
$4$. $Aspergillus \text{ } niger$ produces Citric acid.
Therefore, the pair $Clostridium \text{ } acetobutylicum - Lactic \text{ } acid$ is incorrectly matched because $Lactic \text{ } acid$ is produced by $Lactobacillus$ species.

(A) Yeast,specifically $Saccharomyces$ $cerevisiae$ (brewer's yeast),is widely used in the commercial production of ethanol through the process of fermentation,where it converts sugars into ethanol $(C_2H_5OH)$ and carbon dioxide under anaerobic conditions.
In the baking industry,yeast is used as a leavening agent. It ferments the sugars present in the dough,releasing carbon dioxide gas. This gas gets trapped in the dough,causing it to rise and creating a soft,spongy texture upon baking.
Cheese production primarily involves the use of specific bacteria (such as $Lactobacillus$ or $Propionibacterium$ $sharmanii$) and enzymes (rennet) for the coagulation and ripening of milk,not yeast.
Therefore,yeast is used for $I$ (ethanol) and $II$ (bread),but not for $III$ (cheese).

(D) Cyclosporin-$A$ is an $11$-membered cyclic oligopeptide obtained through the fermentative activity of the fungus Trichoderma polysporum.
It inhibits the activation of $T$-cells and,therefore,prevents rejection reactions in organ transplantation.

(B) Statins are bioactive molecules produced by the fermentation activity of the yeast $Monascus$ $purpureus$.
These compounds are commercially used as blood cholesterol-lowering agents.
They function by competitively inhibiting the enzymes responsible for the synthesis of cholesterol in the body.

(D) Streptokinase,produced by the bacterium $Streptococcus$ and modified by genetic engineering,is used as a 'clot-buster'.
It is administered to patients who have undergone myocardial infarction (heart attack) to dissolve blood clots in the coronary arteries,thereby preventing further damage to the heart muscle.

(A) The correct option is $A$.
Streptokinase is an enzyme obtained from the cultures of the bacterium $Streptococcus$ and is modified genetically to function as a 'clot buster'.
It is used for patients who have undergone myocardial infarction (heart attack) to remove blood clots from the blood vessels.