Q.1
Ale strains of Saccharomyces cerevisiae cannot easily ferment ______________
  • a) Fructose
  • b) Trehalose
  • c) Sucrose
  • d) Raffinose
Q.2
Which of the following carbohydrate is assimilated first?
  • a) Sucrose
  • b) Maltotriose
  • c) Glucose
  • d) Fructose
Q.3
Which of the following is not utilized by the brewing strains?
  • a) Dextrins
  • b) Starch
  • c) Maltotriose
  • d) Melibiose
Q.4
Who introduced the first method of dextrin utilization?
  • a) Vakeria and Hinchliffe
  • b) Oura
  • c) Bisson and Fraenkel
  • d) Does and Bisson
Q.5
SUC2 helps in the hydrolyzes of _____________
  • a) Sucrose and Glucose
  • b) Maltose and Sucrose
  • c) Sucrose and Raffinose
  • d) Glucose and Maltose
Q.6
Who concluded the patterns of loss of glucose?
  • a) Maurico and Salmon
  • b) Does and Bilson
  • c) Bisson and Fraenkel
  • d) Vakeria and Hinchliffe
Q.7
Who recognized different amino acid transport systems in yeast?
  • a) Bilson
  • b) Maurico
  • c) Grenson
  • d) Horak
Q.8
Which of the following is a Class A amino acid?
  • a) Histidine
  • b) Lysine
  • c) Leucine
  • d) Proline
Q.9
Glycine belongs to _____________ in order of assimilation during fermentation.
  • a) Class A
  • b) Class B
  • c) Class C
  • d) Class D
Q.10
What do you mean by aerobic sterol exclusion?
  • a) High uptake occurs
  • b) No uptake occurs
  • c) Low uptake occurs
  • d) Moderate uptake occurs
Q.11
SUT1 gene is involved in _______________
  • a) Sterol uptake
  • b) Carbohydrate uptake
  • c) Protein uptake
  • d) Metal ion uptake
Q.12
Biosorption is a ____________ process.
  • a) Active
  • b) Passive
  • c) Controlled
  • d) Feedback
Q.13
Bioaccumulation is a faster process.
  • a) True
  • b) False
Q.14
Proline is a class 1 wort amino acid based on the effect of fermentation performance.
  • a) True
  • b) False
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