Which of the following prevents fermentation in the presence of oxygen?

Which of the following prevents fermentation in the presence of oxygen? Correct Answer Pasteur effect

The inhibition of alcoholic fermentation in the presence of oxygen is known as the Pasteur effect. It is of little importance in Saccharomyces and is only expressed under specific conditions.
Bissoy MCQ

Related Questions

In a well aerated and agitated microbial culture, the 'supply' of oxygen is equal to 'demand' (uptake) of the growing culture. The KLa for such a system will be (KLa = volumetric mass transfer coefficient, C* = dissolved oxygen concentration in liquid in equilibrium with gaseous oxygen, C = instantaneous value of dissolved oxygen concentration, 'r' = specific oxygen uptake rate per unit weight of cells, X = dry weight of the cells per unit volume)
A bacterial culture having a specific oxygen uptake rate of 5 mmol O2 (g DCW)-1 hr-1 is being grown aerobically in a fed-batch bioreactor. The maximum value of the volumetric oxygen transfer coefficient is 0.18 s-1 for the stirred tank bioreactor and the critical dissolved oxygen concentration is 20% of the saturation concentration (8 mg mL-1). The maximum density to which the cells can be grown in the fed-batch process without the growth being limited by oxygen transfer, is approximately
Mine water flowing at 1.5 m3/s with 2 mg/l dissolved oxygen, joins riverwater flowing at 7 m3/s containing 6 mg/l dissolved oxygen. The saturated value of the dissolved oxygen in the mixture is given to be 9.3 mg/l. On the basis, the initial oxygen deficit of the mixture in mg/l is
In a batch microbial fermentation process the dissolved oxygen concentration (DOC) remains almost zero during growth. Which of the following methods will you use for the estimation of oxygen?
"Substances added prior to or simultaneously with the fermentation which are incorporated without any major change into the molecule of the fermentation product and which generally cause increases in the yield or improves the quality of the product" can be referred to as
Statement 1: Fermentation of meat is done at a certain temperature and then brought done to certain moisture content. Statement 2: The bacteria, during fermentation, produce lactic acid which lowers the pH of the meat and helps it stay longer.
Which molecule is incorporated in fermentation medium as buffering agent to provide neutralization of acidic fermentation production?
Batch fermentation of glucose to ethanol yields a productivity of 4.5 g-1L h-1. If the yeast cell concentration in the fermentation broth is 5% (v/v) and the intracellular NAD+/NADH concentration in the yeast cells is 10 μM, the cycling rate of NAD+ ⇌ NADH will be
Assertion (A) Yeast cells have alcoholic fermentation.
Reason (R) Fermentation is an aerobic process.
The correct relation between theoretical oxygen demand (TOD), Biochemical oxygen demand (BOD) and Chemical oxygen demand (COD) is given by