Download SGBAU BSc 2019 Summer 6th Sem Microbiology Industrial Fermentation Food Microbiology n Metabolism Question Paper

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B.Sc. (Part-III) Semester-VI Examination

6S: MICROBIOLOGY

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(Industrial Fermentations Food Microbiology and Metabolism)

Time: Three Hours] [Maximum Marks: 80

Note:-(1) All questions are compulsory.

(2) Draw neat and labelled diagrams wherever necessary.

1. (a) Fill in the blanks :
   1. invented the process of Pasteurization.

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   2. Full form of WSL
   3. EMP Pathway is also known as
   4. Cheddar Cheese is a ________ type of cheese.
   2 (b) Choose the correct alternative :
   1. What is meant by SCP ?
   1. Social Cell Programme

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   2. Single Cell Protein
   3. Standard Cuid Procedure
   4. None of these
   2. The temperature for HTST method is :
   1. 62.8°C

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   2. 71.5°C
   3. 71.1°C
   4. 50.4°C
   3. Test performed for examination of milk :
   1. MBRT

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   2. CRT
   3. Coagulase
   4. Ames Test
   4. The end product of glycolysis is :
   1. Lactic acid

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   2. Citric acid
   3. Pyruvic acid
   4. Acetic acid
   2 (c) Answer the following in one sentence each :
   1. Define Fermentation
   2. Define Molasses

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   3. Define antifoaming Agent
   4. Define Canning.
   4
2. (a) Describe in brief Microbial. 4 (b) Describe in brief Secondary Screening. 4 (c) What are ideal characteristics of production strain ? 4

   OR

   (d) Draw well labelled diagram of fermentor. 4 (e) Describe inoculum build up. 4 (f) Explain sterilization of fermentation medium. 4

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3. (a) Explain the working of Fringe generator. 4 (b) Give some important industrial uses of citric acid. 4 (c) What is malt? How it is prepared ? 4

   OR

   (d) Draw a flow-sheet diagram for industrial production of ethyl alcohol from Molasses. 4 (e) Give various types of Vinegar. 4 (f) Explain various defects of Wine. 4
4. (a) Draw flow-sheet diagram for Penicillin production. 4 (b) Define active dry yeast. How does it differ from compressed yeast? 4 (c) Explain in brief Microbial production of Vit. B₁₂. 4

   OR

   (d) Give any six applications of amylase. 4 (e) Explain in brief recovery and purification of Penicillin. 4 (f) Describe in brief bacterial single cell protein. 4
5. Explain in detail the manufacturing process of Milk Powder. 12

   OR

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   What is Pasteurization ? Describe in detail methods of Pasteurization process. 12
6. (a) Describe in brief food intoxication. 4 (b) Describe in brief Sauerkraut Production. 4 (c) Describe in brief preservation of foods by radiation. 4

   OR

   (d) What is botulism? Describe in brief. 4 (e) Describe in brief production of Idli. 4 (f) Discuss in brief sources of food contamination. 4
7. Describe in detail classification of enzymes by IUB system. 12

   OR

   Discuss in detail the Tricarboxylic Acid Cycle (TCA). 12

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