Download SGBAU BSc 2019 Summer 3rd Sem Food Science Food Microbiology Question Paper

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

3S : FOOD SCIENCE

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(Food Microbiology)

Time : Three Hours] [Maximum Marks : 80

Note :— (1) ALL questions are compulsory.

(2) Q.No. 2 to 7 carry equal marks.

(3) Draw a diagram in support of your answer wherever necessary.

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1. (A) Fill in the blanks : 2
   1. _ are the salt loving microorganisms (Halophiles/Thermophiles)
   2. The cells in the animals are of _ type. (eukaryotic/prokaryotic)
   3. Conversion of sugar into alcohol is fermentation (aerobic/anaerobic)
   4. _ is used for staining of microbes (crystal violet/copper sulphate)

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2. (B) Choose the correct alternative : 2
   1. Not involve fermentation in preparation :
      1. TFv
      2. Wine
      3. Cheese
      4. Paneer

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   2. Continuous increase in bacterial cells :
      1. Lag Phase
      2. Log Phase
      3. Stationary Phase
      4. Death Phase

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   3. Streak plate method is used for :
      1. Growth curve
      2. Culture preservation
      3. Gram Staining
      4. Pure culture isolation

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   4. Purposefully addition of microorganism :
      1. sterilization
      2. isolation
      3. inoculation
      4. incubation

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3. (C) Answer in one sentence : 4
   1. Define protozoa 1
   2. What is incubation ? 1
   3. Name any four sources of microbial contamination. 1
   4. What is anaerobic fermentation ? 1

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2. (a) What is food microbiology ? Give the primary sources of microorganisms in food. 4
   (b) Discuss any two organelles of cell in brief. 4
   (c) Give the types of microorganisms depending upon requirement of O₂. 4
   OR
   

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   (@) Define Bacteria, Fungi. Protozoa and Algae with example. 4
   (r) What is taxonomy ? What are the major characteristics used in taxonomy ? 4
3. (a) Discuss the nutritional requirement of microorganisms. 4
   (b) What are the various methods of bacterial count ? Explain turbidity measurement in brief.
   (c) Explain binary fission in brief’ 4
   

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   OR
   (p) Explain continuous culture growth in chemostat. 4
   (q) What are the factors affecting growth of micro-organisms ? 4
   (r) Explain growth curve. 4
4. (a) Explain the relation of clostridium and lactobacillus bacteria with food with examples. 4
   

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   (b) What are pectinolytic, saccharolytic, lipolytic and psychrotropic bacteria ? 4
   (c) Enlist the common spoilages that occur in bread, fruits and vegetables, eggs and
   concentrated orange juice Give the bacteria related. 4
   OR
   (p) Explain the general characteristics of bacteria. 4
   

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   (q) Give the classification of bacteria depending on their shape. 4
   (r) Draw a neat diagram of bacterial cell showing all the organelles. 4
5. (a) Give an account of general properties of fungi. 4
   (b) Discuss the morphology of fungi. Give its classification based on the morphology. 4
   (c) Explain the use of yeast in food production. 4
   

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   OR
   (p) Give the difference between yeast and moulds. 4
   (q) Give an account of mushroom as a food. 4
   (r) Give the significance of molds in food. 4
6. What is media ? What are the ingredients ? Give classification. 12
   

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   OR
   What is staining ? Explain simple and differential staining. 12
7. What is contamination ? Give the causes. Explain the types. 12
   OR
   What is fermentation ? Give the types and explain its use in food production. 12

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