T1

Question 1

Methylophyilius methylotrouphus
(Animal feed)

Answer 1

Pruteen

Question 2

Fusarium venonatum

Answer 2

Mycroprotien

Question 3

Spiral shaped cyanobacterium

Answer 3

Spirulina

Question 4

Riboflavin

Answer 4

B2

Question 5

Cyanocobalamin

Answer 5

B12

Question 6

Streptococcus cremoris

Answer 6

Butter milk

Question 7

Streptococcus thermophilius and lactobacillus bulgaricus to milk

Answer 7

Yogurt

Question 8

Prevents fermentation from organisms that might be present in non sterile milk

Answer 8

Sterilization

Question 9

More acidic than butter milk

Answer 9

Bulgarian

Question 10

Lactobacillus plantarum and pediococcus

Answer 10

Adds flavour to meat

Question 11

Surface of county hams

Answer 11

Penicillium and aspergillus

Question 12

Preserves meat and gives it a tangy flavour

Answer 12

Herolactic acid

Question 13

Fermenters for alcohol

Answer 13

Saccharomyces

Question 14

Fermentation produces

Answer 14

CO2 , ethyl alcohol,amyland isoamyl alcohols

Question 15

Adds flavour to beer

Answer 15

Acetic and butyric acid

Question 16

Main product of fermentation

Answer 16

Ethyl alcohol

Question 17

Releasing gas to produce a porous and spongy product

Answer 17

Leavening

Question 18

Saccharomyces cerevisiae and caliform bacteria

Answer 18

Yeast

Question 19

Rapid way of altering genome of a livestock

Answer 19

Gene transfer

Question 20

Transfer of a tissue to an artificial environment

Answer 20

Tissue culture

Question 21

Source of antibiotics

Answer 21

Antinomycetes

Question 22

Stops bacteria from producing

Answer 22

Bacteriostasic

Question 23

Kill bacteria

Answer 23

Bacteriocidal

Question 24

Are plants that are usually left in feild after harvest
Cellulose and hemicellulose

Answer 24

Crop residues

Question 25

Enzymes produce microorganisms by altering the structure

Answer 25

Biotransformation

Question 26

Combustible gas produced from the aneriobic break down of organic matter

Answer 26

Biogas