Name of the University : Jadavpur University
Department : Food Tech & Bio-Chemical Engineering
Degree : B.Tech
Subject Name : Microbiology – II
Year/Sem : II/II
Website : jaduniv.edu.in
Document Type : Model Question Paper
Download Model/Sample Question Paper : https://www.pdfquestion.in/uploads/dspace.jdvu.ac.in/6167-Microbiology%20%20%20II.pdf
Microbiology – II Question Paper :
Bachelor Of Engineering in Food Technology And Biochemical Engineering Examination, 2013 :
( 2nd Year, 2nd Semester )
Time : Three hours
Full Marks : 100 ( 50 marks for each Part )
Use a separate Answer-Script for each Part :
Related : Jadavpur University Principle of Food Preservation B.Tech Question Paper : www.pdfquestion.in/6166.html
PART – I :
Answer any three questions. :
All questions carry equal marks. :
1. Define ‘Systamics’ and ‘Taxonomy’ of bacteria. Discuss the major characteristics of the microorganisms to be determined adequately for identification and classification of bacteria. 2+2+12
2. What is meant by food poisoning ? Name four microorganisms responsible for food poisoning. How sanitation and hygiene can be maintained in a food processing plant. 2+2+12
3. i) What is meant by food spoilage ? What are the causes of food spoilage ? Name the microorganisms (two for each category) responsible for spoilage of 2+2+3+4+5
a) Meat and meat products
b) Cereals
c) Bread
ii) What are the different methods of food preservation ?
iii) Write down the practical rules for sanitation and hygiene.
4. a) Define ‘fermented food’ giving two examples.
b) Outline the preparation of dried fish and tempe indicating the microorganisms involued and the region of consumption.
c) Idli is known as therapeutic food – why ? 3+5+5+3
5. Write short notes on : 258
a) Mutation
b) Botulism
PART – II :
Answer question no.6 and any two from the rest. :
6. a) Differentiate between :
i) Intrinsic and Extrinsic parameters
ii) Halophilic and Xerophilic organisms
iii) Psychrophilic and thermophilic organisms
iv) Halophilic and Osmophilic organisms.
b) Explain one method of determination of total viable cells in a sample.
c) What are the causes of spoilage of food ? Classify foods on ease of spoilage.
d) Define : antagonism, symbiosis, synergism. 6+5+4+3
7. a) How does biological structure of food protect it from spoilage.
b) What are the chemical changes caused by micro organisms in food.
c) Explain antimicrobial constituents of food. 3+10+3
8. a) Explain associative growth of microorganisms.
b) Explain microbial examination of food by dye reduction technique.
c) What do you mean by ‘Indicator organisms’ ? Give two examples of it what are coliform organisms ?
d) How could you detect presence of Enterococci in a water sample. Give two examples of Enterococci.
9. a) What are the sources of air pollution ?
b) Bacterial content in air depends on location – Explain.
c) How could one proceed for bacteriological examination of air.
d) Explain presumptive coliform test. 4+4+3 12
10. Write short note (any four) : 454
a) Oxidation-reduction potential of food on growth of microorganism.
b) Moisture of food on growth of microorganism.
c) Temperature of storage on growth of microorganism.
d) Metabolically injured organism.
e) Direct microscopic count.
Microbiology :
The importance of microbes in food and fermentation industries. The microscope. Morphology of bacteria. Moulds and yeast. Dyes and staining techniques. Nutrition of microbes. Techniques of pure culture. Bacterial genetics.Differentiation and classification of bacteria. Bacterial viruses. Microbial respiration of proteins. Disinfection and disinfectants. Pasteurization, sterilisation and arnoldization. Energy metabolism of aerobic and anaerobic microbes. Nitrogen fixation. Bateriology of air, water, milk and milk products, fish, fruit and vegetable.
Microbiology Laboratory :
General procedures for aseptic work. Study of microscope. Staining of bacteria and observation of size, motility, meta-chromatic granules, flagella capsules and spore. Morphology of yeasts and moulds. S. Cerevisiae. Cutilis, preparation of nutrient broth and media with agar, gelation and special media for culture of microbes. Technique of pure culture, plating by pour plate and streak plate methods. Determination of bacterial species. Anaerobic cultures. Effect of temperature, UV light, osmotic pressure, desiccation, pH, surface tension andoligodynamic action on growth of bacteria.
Determination of thermal death and Thermal death point of bacteria. Evaluation of growth modules and values of Dp. Growth constant for bacteria cells. Phenol coefficient, methylene blue reduction test. Hydrolysis of starch, liquefaction of gelatin, hydrolysis of casein and lycerides. Detection and accounting of coliform bacteria and Salmonella. Bacteriological examination of water, milk, dried fish and fish meal and canned foods.