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)

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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

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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

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29. The aerated submerged bacterial fermentation to produce vitamin B₁₂ employs strains of

A. Propionibacterium
B. Pseudomonas
C. Acetobacter
D. both (a) and (b)

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30. Which of the following is a heterofermentative micro-organism?

A. Leuconostoc mesenteroides
B. Lactobacillus delbrueckii
C. Lactobacillus bulgaricus
D. Lactobacillus pentose

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