11. Commercial-scale production of amino acids is typically carried out using

A. regulatory mutants to cause overproduction of biochemical intermediates
B. creation of an intentional increase in membrane permeability to increase the release of the amino acids
C. both (a) and (b)
D. none of the above

12. The beet molasses is pretreated with __________ to reduce the great quantity of trace metals.

A. ferrocyanide or ferricyanide
B. ethylenediamine tetrachloro acetic acid
C. hydrochloric acid
D. sulphuric acid

13. The medium required for glutamic acid mainly consist of

A. glucose
B. molasses
C. sucrose
D. lactose

14. Flavor can be enhanced from the

A. L-Alanine
B. D-L-Alanine
C. L-Aspartic acid
D. all of these

15. Bacillus thuringiensis is useful as a bacterial

A. source of antibiotics
B. producer of vitamins
C. herbicide
D. pesticide