50. Naringinase, an enzyme commonly used for removal of bitter taste from citrus juice is obtained from
A.A. niger
B.A.flavus
C.A. oryzae
D.S. cerevisiae

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51. Protease, which is used for flavouring of sake and haze removal in sake is produced by
A.A. oryzae
B.A. flavus
C.B. cereus
D.A. niger

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52. The organism B. brevis can be used commercially for the production of
A.gramicidin A
B.tyrothricin(bacitracin tyrocidin complex)
C.tyrocidin
D.all of the above

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53. The early assay employed for measuring penicillin activity were based upon the quantity required to prevent growth of S. aureus over
A.20 mm diameter zone using the cylinder plate method of assay
B.24 mm diameter zone using the cylinder plate method of assay
C.200 mm diameter zone using the cylinder plate method of assay
D.None of the above

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54.  Penicillin G is also known as
A.hydroxy benzyl penicillin
B.phenoxy methyl penicillin
C.benzyl penicillin
D.2-pentenyl penicillin

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55. A major organic acid produced by a microbial process used in foods is
A.sulfuric acid
B.citric acid
C.oxalic acid
D.uric acid

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