Question

Match the List-I with List-II. [NEET 2021]

Choose the correct answer from the options given below.
  A B C D                 A B C D
(a) 3 1 4 2              (b) 1 2 3 4
(c) 2 3 1 4              (d) 4 2 1 3

Answer/Explanation

Ans. (a)
$(\mathrm{A})-(3),(B)-(1),(C)-(4),(D)-(2)$
Citric acid is a principal organic acid present in citrus fruits. To meet the increasing demand, it is produced from carbohydrate feedstock by fermentation with the fungus Aspergillus niger.
Acetobacter aceti uses sugars and alcohols for its carbon source and turns them into their acetic acid.
Clostridium butyricum are Gram-positive bacteria that helps in the production of butyric acid.
Lactobacillus is a genus of Gram-positive, facultative an aerobic, rod-shaped, non-spore forming bacteria. They convert sugars to lactic acid.

Question

 Cyclosporin*A used as immunosuppression agent, is produced from [NEET (Oct.) 2020]

(a) Monascus purpureus

(b) Saccharomyces cerevisiae

(c) Penicillium notatum

(d) Trichoderma polysporum

Answer/Explanation

Ans. (d)

Bioactive molecule, cyclosporin-A is used as an immunosuppressive agent in organ transplant patients. It is produced by the fungus Trichoderma polysporum. Monascus purpureus is a yeast which helps to produce statins (blood cholesterol lowering agent). Saccharomyces cerevisae is a yeast which produces ethanol. Penicillium notatum is a yeast which produces pencillin (an antibiotics).

Question

 Match the following columns and select the correct option. [NEET (Sep.) 2020]

    A B C D
(a) 2 1 4 3

(b) 1 2 4 3

(c) 4 3 2 1

(d) 3 4 2 1

Answer/Explanation

Ans. (a)

The correct match is option (a). It can be explained as follows Butyric acid is produced by Clostridium butylicum. It is a strictly anaerobic endosporeforming Gram-positive bacteria.
Cyclosporin $A$ is produced by the fungus Trichoderma polysporum that is used as an immunosuppressive agent in organ transplant patients. Statins produced by the yeast Monascus purpureus have been commercialised as blood cholesterol lowering agent. Citric acid is produced by fungus Aspergillus niger.

Question

Match the following organisms with the products they produce [NEET (National) 2019]

Select the correct option.
       A  B     C     D
(a) (ii) (iv) (iii) (v)

(b) (iii) (iv) (v) (i)

(c) (ii) (i) (iii) (v)

(d) (ii) (iv) (v) (iii)

Answer/Explanation

Ans. (a)
(A)-(ii), (B)-(iv), (C)-(iii), (D)-(v)
Lactobacillus bacteria helps in the
production of curd. The yeast,
Saccharomyces cerevisiae helps in bread making. The fungus, Aspergillus Niger is used for citric acid production. The bacteria Acetobacter aceti is used in the production of acetic acid.

Question

 Which of the following is correctly matched for the product produced by them? [NEET 2017]

(a) Acetobacter aceti: Antibiotics

(b) Methanobacterium : Lactic acid

(c) Penicillium notatum : Acetic acid

(d) Saccharomyces cerevisiae: Ethanol

Answer/Explanation

Ans. (d)
Acetobacter aceti produces acetic acid. Methanobacterium produces methane. Penicillium notatum produces penicillin. Saccharomyces cereviae produces ethanol.

Question

 Which of the following is wrongly matched in the given table? [NEET 2016, Phase I]

Answer/Explanation

Ans. (c)
Butyric acid is produced by fermentive activity of the bacteria called Clostridium butylicum. It does not produce lipase.
Lipase is obtained from Candida albicans.

Question

 Match column I with column II and select the correct option using the codes given below [NEET 2016, Phase II]

Codes
    A B C D
(a) 3 1 2 4

(b) 3 1 4 2

(c) 1 4 2 3

(d) 3 4 1 2

Answer/Explanation

Ans. (b)
The correct match are
(a) Citric acid — Aspergillus
(b) Cyclosporin — Trichoderma
(c) Statins — Monascus
(d) Butyric acid — Clostridium
Thus option (b) is correct.

Question

 Match the following list of microbes and their importance. [CBSE AIPMT 2015]

Codes
     A B C D
(a) 3 4 1 2

(b) 4 3 2 1

(c) 4 2 1 3

(d) 3 1 4 2

Answer/Explanation

Ans. (a)
Correct match is

Question

The most abundant prokaryotes helpful to human in making curd from milk and in production of antibiotics are the ones categorised as [CBSE AIPMT 2012]

(a) cyanobacteria

(b) archaebacteria

(c) chemosynthetic autotrophs

(d) heterotrophic bacteria

Answer/Explanation

Ans. (d)

Heterotrophic bacteria are most abundant in nature. Many of them have a significant impact on human affairs. These are helpful in making curd from milk (e.g. Lactobocillus sp.) production of antibiotics(e.g. Streptomyces sp.) and fixing nitrogen in legume roots (e.g. Rhizobium sp).

Question

Monascus purpureus is a yeast used commercially in the production of [CBSE AIPMT 2012]

(a) ethanol

(b) streptokinase for removing clots from the blood vessels

(c) citric acid

(d) blood cholesterol lowering statins

Answer/Explanation

Ans. (d)

Monascus purpureus is a yeast used in the production of statins which are blood cholesterol lowering agents.

Question

 A patient brought to a hospital with myocardial infarction is normally immediately given [CBSE AIPMT 2012]

(a) penicillin

(b) streptokinase

(c) cyclosporin-A

(d) statins

Answer/Explanation

Ans. (b)
Streptokinase (SK), a protein secreted by several species of Streptococci can bind and activate human plasminogen. It is used as an effective and inexpensive thrombolysis medication in some cases of myocardial infarction and pulmonary embolism.

Question

 Ethanol is commercially produced through a particular species of [CBSE AIPMT 2011]

(a) Clostridium

(b) Trichoderma

(c) Aspergillus

(d) Saccharomyces

Answer/Explanation

Ans. (d)
Ethanol is commercially produced through a particular species of yeast called as Saccharomyces cerevisiae.

Question

 The most common substrate used in distilleries for the production of ethanol is [CBSE AIPMT 2011]

(a) soya meal

(b) ground gram

(c) molasses

(d) corn meal

Answer/Explanation

Ans. (c)

Molasses is a viscous byproduct of the processing of sugarcane, grapes or sugarbeets in sugar. It is the most common substrate used in distilleries for the production of ethanol. It can be used as the base material for fermentation into rum. In Australia, molasses is fermented to produce ethanol for use as an alternative fuel in motor vehicles.

Question

 Which of the microrganism is used for production of citric acid in industries? [CBSE AIPMT 1998]

(a) Lactobacillus bulgaris

(b) Penicillium citrinum

(c) Aspergillus niger

(d) Rhizopus nigricans

Answer/Explanation

Ans. (c)

Aspergillus niger is the microorganism used for production of citric acid in industries. Citric acid has an extraordinary range of uses.
It gives tartness and flavour to the foods. It is an antioxidant and $\mathrm{pH}$ adjuster in many foods and dairy products, it often serves as an emulsifier.

Question

 Which one thing is not true about antibiotics? [CBSE AIPMT 1996]

(a) The term ‘antibiotic’ was coined by Selman Waksman in 1942

(b) first antibiotic was discovered by Alexander Flemming

(c) Each antibiotic is effective only against one particular kind of germ

(d) Some persons can be allergic to a particular antibiotic

Answer/Explanation

Ans. (c)
The statement (c) is wrong regarding to antibiotics because antibiotics are divided into two categories depending upon their effect

(i) Broad spectrum antibiotics They have ability to act on several pathogenic species differing from each others in structure and composition of cell wall.

(ii) Specific antibiotics They act on a few similar type of pathogens.

Question

 Yeast (Saccharomyces cerevisiae) is used in the industrial production of [CBSE AIPMT 1998]

(a) citric acid

(b) tetracycline

(c)ethanol

(d) butanol

Answer/Explanation

Ans. (c)
Yeast contains an enzyme zymase which catalyse the fermentation of sugar to form ethyl alcohol (ethanol) and $\mathrm{CO}_2$.

Question

 Which one of the following microorganisms is used for production of citric acid in industries? [CBSE AIPMT 1998]

(a) Penicillium citrinum

(b) Aspergillus niger

(c) Rhizopus nigricans

(d) Lactobacillus bulgaricus

Answer/Explanation

Ans. (b)

Citric acid is commercially prepared is by fermentation of sugar with $A$. niger. Citric acid has an extraordinary range of uses. It gives tartness and flavour to the foods. It is an antioxidant and $\mathrm{pH}$ adjuster in many foods and dairy products, it often serves as an emulsifier.

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