Download Food Microbiology. Course 8- INDUSTRIAL

MAHATMA GANDHI UNIVERSITY
FOURTH SEMESTER B.Sc ZOOLOGY MODEL II (PROGRAMME)
ZF4V08U. Vocational subject: Food Microbiology.
Course 8- INDUSTRIAL MICROBIOLOGY (course code & course title).
Total weightage: 25
Instructions:
1. Time allotted for the examination is 3 Hours
2. Answer all questions in part A. This contains 4 bunches of 4 objective type questions.
For each bunch, Grade A will be awarded if all the four answers are correct, B for 3, C
for 2, D for1, and E for 0.
Answer any 5 questions from part B, any 4 from part C and any 2 from part D.
3. Candidates can use …………. (Type of calculator/tables).
Time:3hrs
Part A (Objective type. Weightage 1 each for a bunch of four)
1 Detection and isolation of high yielding species of microorganisms
from natural sources for industrial use is ……..
a)Screening
b)Lyphilization
c)Subculturing
d)Plating
2 The simplest screening method used for detecting and isolating
antibiotic producers is called …….
a)Crowded plate technique
b)Auxanography
c)Enrichment culture technique
d)Plating technique
3 The screening method employed for detecting microorganisms
able to produce growth factors like amino acids and vitamins
extracellularly is …..
a)Plating technique
b)Auxanography
c)Crowded plate technique
d)Enrichment culture technique
4 Which of the following is a long term culture preservation
method?
a)Lyophilization
b)Refrigeration
c)Serial subculturing
d)Stabing
5 The temperature of liquid nitrogen is
a)-196oC b
b)196oC
c)-78oC
d) -5oC
6 Aerating device used in fermenters
a.Agitation b
b.sparger
c.Ampeller
d.Filter
7 Microbial products related to the synthesis of microbial cell
during balanced growth is …….
a.Secondary metabolite
b.Primary metabolite
c.Metabolites
d.None of the above
8. ….. usually accumulate during the period of nutrient limitation or waste product accumulation
that follows the active growth phase.
a.Primary metabolites
b.Secondary metabolites
c.Metabolites
d.None of the above
9 Industrial production of glutamic acid is carried out using …….
a.Corynebacterium glutamicum
b.Aspergillus flavus
c.Geotrichum candium
d.Saccharomyces cerviceae
10 Penicillium is discovered by
a.Edward Jenner
b.Alexander Fleming
c.Louis Pasteur
d.Robert Koch
11 Commercial bacterial amylases are produced using…..
a.Bacillus spp
b.Staphylococcus spp
c.Clostridium spp
d.Pseudomonas spp
12 Which one of the following is a top fermenter yeast ?
a.Saccharomyces cerviceae
b.earlsbergenesis
c.Candida
d.Torulopsis
13 Bacterial soft rot of vegetable is caused by ………
a.Erwinia spp
b.Staphylococcus
c.Rhizopus
d.Aspergillus
14 The enzyme used for cutting the ds DNA at a particular site is
called …..
a.Restriction
b.endonucleases
c.exonucleases
d.endonuclease
15 Introduction of a phage hybrid DNA in to a host cell is called……..
a.Transfection
b.Transduction
c.Conjugation
d.Transformation
16 Name the chemical suture used in rDNA technology
a.Translocase
b.Ligase
c.Transferase
d.None of the above
Part B
(Short answer type questions -Weight 1 each. Answer any 5.)
17. Defien lyophilization
18. What is serial sub culturing?
19. What is fermentation?
20. Name the microbe used for producing Lysine.
21. What is homofermentaion? Give one example
22. Mention the scope of industrial microbiology.
23. Elaborate the experiments of Pasteur
24. What is biotechnology?
Part C
(Short essay – weight 2 each. Answer any four)
25. What are metabolites ? Write notes on primary and secondary metabolites.
26. Elucidate the method of production of any antibiotic
27. Explain the method of production of lactic acid
28. Briefly describe the discovery of anaerobic life.
29. Describe the recent developments in industrial microbiology.
30. Briefly describe the process of fermentation technology
Part D
(Essay type – weight 4 each. Answer any two )
31. Describe in detail the industrial production of acetic acid.
32. Describe the various methods for the storage of industrially
important microbes
33. Describe the industrial production of vitamins.