Enzymes and Fermentation Technology MCQs

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1. Enzymes are chemically classified as:




2. The non-protein part of an enzyme required for its activity is called:




3. The substance upon which an enzyme acts is known as:




4. Enzymes that catalyze oxidation–reduction reactions are called:




5. The enzyme that converts milk into curd is:




6. The first enzyme to be discovered was:




7. The enzyme amylase breaks down:




8. The optimum pH for most enzymes is around:




9. Which enzyme catalyzes the breakdown of hydrogen peroxide?




10. Enzymes that transfer phosphate groups are called:




11. The inactive form of an enzyme is called a:




12. The enzyme that hydrolyzes proteins is:




13. Which of the following is not an enzyme?




14. Enzyme activity is affected by:




15. Which enzyme is used in the brewing industry?




16. Immobilized enzymes are:




17. The enzyme used in the production of cheese is:




18. Which of the following is a microbial enzyme?




19. Enzyme specificity refers to:




20. The temperature at which enzyme activity is maximum is called:




21. Enzymes that catalyze joining of two molecules are:




22. Which type of inhibition can be reversed by increasing substrate concentration?




23. Enzymes increase the rate of a reaction by:




24. The enzyme used in the conversion of glucose to ethanol is:




25. The process of enzyme production by microorganisms is called:




26. The most common microorganism used in ethanol fermentation is:




27. Lactic acid fermentation is carried out by:




28. The first step in any fermentation process is:




29. The main product of alcoholic fermentation is:




30. Which gas is released during alcoholic fermentation?




31. The term “batch fermentation” means:




32. Continuous fermentation offers:




33. Which of the following is a product of microbial fermentation?




34. Enzyme catalysis follows which model?




35. The optimum temperature for yeast fermentation is about:




36. The by-product of fermentation used in baking is:




37. Which microorganism is used for citric acid production?




38. Fermenters are made of:




39. Enzyme activity can be measured in:




40. The enzyme used in the production of glucose syrup is:




41. Which process produces vinegar?




42. The enzyme that hydrolyzes sucrose into glucose and fructose is:




43. The rate of enzyme-catalyzed reaction depends on:




44. Which of the following is used for antibiotic fermentation?




45. The process used to grow microorganisms under controlled conditions is called:




46. The enzyme that breaks lipid into fatty acids and glycerol is:




47. The rate of fermentation increases with:




48. Which vitamin is produced by microbial fermentation?




49. The term “aerobic fermentation” refers to:




50. The enzyme that catalyzes conversion of starch to glucose is:




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