Which raw material is commonly used in indust | vedclass

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Question

(B) Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In industrial fermentation

Vedclass · Accepted Answer

Starch in cereals

Vedclass · Answer

(B) Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In industrial fermentation for the production of ethanol, starch-rich materials like cereals (e.g., maize, wheat, barley) are commonly used as the primary raw material. These starches are first broken down into fermentable sugars (glucose) by enzymes, which are then converted into ethanol by yeast $(Saccharomyces 	ext{ } cerevisiae)$. While fruits contain sugar, cereals are the most common industrial source for large-scale ethanol production.

Column-$I$	Column-$II$
$1$. Trichoderma polysporum	$(A)$. Butyric acid
$2$. Monascus purpureus	$(B)$. Cyclosporin $A$
$3$. Clostridium butyricum	$(C)$. Citric acid
$4$. Aspergillus niger	$(D)$. Statins

Column-$I$ (Microbes)	Column-$II$ (Organic acid)
$a$. Aspergillus niger	$(i)$ Butyric acid
$b$. Clostridium butylicum	$(ii)$ Citric acid
$c$. Acetobacter aceti	$(iii)$ Lactic acid
$d$. Lactobacillus	$(iv)$ Acetic acid

Which raw material is commonly used in industrial fermentation processes to produce ethanol?

Similar Questions

Which option shows the correctly matched pairs from the table below?
Column-$I$ Column-$II$
$1$. Trichoderma polysporum $(A)$. Butyric acid
$2$. Monascus purpureus $(B)$. Cyclosporin $A$
$3$. Clostridium butyricum $(C)$. Citric acid
$4$. Aspergillus niger $(D)$. Statins

Which organism is used for the industrial production of lactic acid?

Which of the following statements is correct?

Match the following (column-$I$ with column-$II$):

Column-$I$ (Microbes) Column-$II$ (Organic acid)

$a$. Aspergillus niger $(i)$ Butyric acid

$b$. Clostridium butylicum $(ii)$ Citric acid

$c$. Acetobacter aceti $(iii)$ Lactic acid

$d$. Lactobacillus $(iv)$ Acetic acid

Swiss cheese is ripened by the bacterium ...........

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