Exam Questions / Microbiology

Industrial microbiology questions

Written by MicroDok
  • Briefly describe the significance of industrial microbiology in the industry.
  • Describe in details the parameters to be controlled in a fermentation vessel.
  • Explain in details the significance of impeller, spargers and baffles in a fermenter.
  • Why are the supplies of oxygen critical in fermentations where aerobic organisms are used?
  • Describe the biology of Saccharomyces cerevisiae and its significance in the industry.
  • What is the difference between surfactants and biosurfactants?
  • Define a fermenter.
  • What is strain improvement?
  • Describe in detail how foam formation affect fermentation processes.
  • Barley is often preferred in beer production over other cereal grains. Why?
  • Describe in detail the source and significance of hops in beer production.
  • Describe in details the different types of beer.
  • Enumerate the functions of alcoholic fermentation.
  • Outline and discuss the factors that influence the production of biosurfactants by microbes.
  • X-ray the different stages involved in beer production.
  • Enumerate the significance of wort boiling in beer production.
  • Succinctly explain how semi-continuous fermentation differs from continuous fermentation process.
  • Which fermentation process gives a steady-state of microbial growth and why?
  • Outline the advantages and disadvantages of batch and continuous fermentation processes.
  • Why is fed-batch fermentation process preferred in most industrial production?
  • Succinctly describe the significance of adjuvants in beer production and enumerate some of the reasons that may also prevent their usage irrespective of their good qualities.
  • Describe in details batch fermentation and continuous fermentation systems.
  • Briefly describe the processes involved in the isolation, characterization and identification of microorganisms of industrial importance.
  • In semi-continuous fermentation, the volume of nutrients added to the vessel equals the volume of the fermented medium removed. Why is this so?
  • Surfactants are said to be amphiphilic nature. Explain.

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