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NMEICT-MHRD (Govt. of India) Project on - Creation of e-Contents on Fermentation Technology
Module-34: Penicillin Fermentation
Multiple Choice Questions
1. The penicillin produced at large scale by fermentation is,
A. Penicillin-G
B. Penicillin-A
C. Penicillin-X
D. None of these
2.
The strain of fungi used for large scale production of penicillin is,
A. Penicillium chrysogenum
B. Saccharomyces cerevisae
C. Aspergillus niger
D. None of these
3. Penicillin can kill,
A. Bacteria
B. Fungi
C. Algae
D. Protozoa
4. Who first observed the antibiotic properties & therapeutic value of penicillin,
A. Louis Pasteur
B. Alexander Fleming
C. Robert Koch
D. None of these
5. The pH to be maintained in penicillin fermentation is,
A. 4
B. 6.5
C. 8
D. More than 9
6. Who defined the term antibiotic,
A. Selman Waksman
B. Louis Pasteur
C. Alexander Fleming
D. Dr. Ernst B. Chain
Project control No: RE-02091011297, Christ College, Rajkot, Gujarat, India
NMEICT-MHRD (Govt. of India) Project on - Creation of e-Contents on Fermentation Technology
7. During discovery of penicillin, in an experiment growth of which bacteria was inhibited
on agar plate by air born contaminant, later shown to be Penicillium notatum.
A. B. subtilis
B. E. coli
C. S. aureus
D. B. cereus
8. Which is an example of natural penicillin from following?
a. Ampicillin
b. Methicillin
c. Penicillin-V
d. Penicillin-G
9. In 1940s a new high yielding strain of Penicillium was discovered by,
A. Alexander Fleming
B. Howard Florey and associates
C. Selman Waksman
D. Louis Pasteur
10. Penicillin interferes with ……… synthesis of actively growing sensitive organisms.
A. Protein
B. Nucleic acid
C. Cell wall
D. Cell membrane
Project control No: RE-02091011297, Christ College, Rajkot, Gujarat, India