26. The submerged fermentation of vinegar utilizes special fermentor designs known as
A. acetator
B. cavitator
C. packed vinegar generator
D. both (a) and (b)
27. The major organism used in the microbial production of citric acid is
A. Penicillium notatum
B. Rhizopus nigrificins
C. Aspergillus niger
D. Lactobacillus delbrueckii
28. Which of the following organism is utilized for the production of D-L-alanine?
A. Microbacterium ammoniaphilum
B. Brevibacterium flavum
C. Arthrobacter paraffineus
D. C. glutamicum
29. The aerated submerged bacterial fermentation to produce vitamin B12 employs strains of
A. Propionibacterium
B. Pseudomonas
C. Acetobacter
D. both (a) and (b)
30. Which of the following is a heterofermentative micro-organism?
A. Leuconostoc mesenteroides
B. Lactobacillus delbrueckii
C. Lactobacillus bulgaricus
D. Lactobacillus pentose