1. Vinegar is typically produced in fed-batch reactors because

A. a fed-batch reactor can be used to maintain low acetic acid concentrations
B. a fed-batch reactor can be used to maintain low ethanol concentrations
C. acetic acid bacteria tend to ferment at high ethanol concentrations
D. all of the above

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2. For the recovery of citric acid after fermentation, Ca(OH)₂ is added to the slurry to

A. precipitate calcium carbonate
B. precipitate calcium citrate
C. precipitate calcium phosphate
D. precipitate calcium sulfate

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3. Which of the following microorganism is used for the production of citric acid?

A. Lactobacillus bulgaricus
B. Saccharomyces cerevisiae
C. Aspergillus niger
D. Streptococcus lactis

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4. Sugar content of the fermentation medium for citric acid is maintained at

A. 10-15%
B. 15-20%
C. 20-25 %
D. 25-30 %

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5. Spirit vinegar is produced from

A. fruit juices
B. malted grain
C. ethanol
D. ale

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