Name of the University : Jadavpur University
Department : Food Tech & Bio-Chemical Engineering
Degree : B.Tech
Subject Name : Microbial Technology
Year/Sem : II/I
Website : jaduniv.edu.in
Document Type : Model Question Paper
Download Model/Sample Question Paper : https://www.pdfquestion.in/uploads/dspace.jdvu.ac.in/6439-Microbial%20Technology.pdf
Microbial Technology Question Paper :
Bachelor Of Technology (F.T.B.E.) Examination, 2009 :
(2nd Year, 1st Semester)
Time : Three hours
Full Marks : 100
(50 marks for each part)
Use a separate Answer-Script for each part. :
Related : Jadavpur University Fluid Flow B.Tech Question Paper : www.pdfquestion.in/6438.html
PART–I :
Answer any three questions. :
All questions carry equal marks. :
1. What is beer ? What are malt and malt adjuncts ? Why malting of barley is necessary for beer production ? Describe the brewing process for the production of beer ? What is the role of hops in beer production ?
2. Describe the process for development of a high yielding strain for commercial antibiotic fermentation. What are the different stages of Streptomycin fermentation by S. griseus ? How streptomycin is recovered from fermentation broth ?
3. With a flow diagram describe the process for the production of red and white wine. What is the importance of aging in wine production ?
4. Discuss the different steps involved in the commercial production of baker’s yeast. How compressed and active dry yeast is prepared from yeast cream ?
5. Write short notes on (any three) :
a) Recovery of penicillin from fermentation broth.
b) Role of lactose in pencillin fermentation.
c) Strain development in tetracycline production.
d) Fed batch fermentation.
e) Sherry and Champagne.
PART–II :
Answer any three questions. :
All questions carry equal marks. :
6. Discuss the following : 4×4
a) Bacterial amylases are used for liquefaction of starch in commercial purposes.
b) Steroid transformation by microbiological process is preferred.
c) Submerged culture fermentation process is advantageous than surface culture process.
d) Use of citric acid in different area.
7. What do you mean by ‘immobilization of enzyme’ ? Immobilized enzymes are popular — explain. Discuss the application of immobilized enzymes in the field of food biotechnology. 3+5+8
8. Discuss in detail industrial preparation of Vit B12. How can you measure Vit B12 concentration in fermentation broth ?Point out its uses. 7+7+2
9. Describe the surface culture method of production of citric acid followed by the method of purification. Mention the uses of citric acid in different fields. 8+5+3
10. Write short notes on (any two) : 2×8
a) High fructose syrup.
b) General method for steroid transformation by fermentation.
c) Continuous fluidized bed and packed bed reactor.
Microbial Technology :
Economic activities of microorganisms. Propagation of food, food and bakersyeasts. Technology of production of alcohol, glycerol and beer. Mechanism of alcohol and glycerol fermentation.
Production of wine and other alcoholic everages (whiskey, rum etc.). Activities of lactic acid bacteria and industrial production of lactic acid. Activities of acetic acid bacteria and production of vinegar sorbose acid dihydroxy acetone. Production of dextrans. Amino acid fermentation. Metabolic controls in industrial fermentation.
Saccharifying agentsmethods of production and uses. Activities of molds. Microbial production of organic acids viv. Citric, gluconic, fumeric itaconic, gibberellic and kojic acids.Microbial production of vitamins B2 and B12. Production, isolation and use of microbial enzymes, immobilized enzymes and their applications. Production of glucose and fructose and starch by enzymatic methods.
Production of mushroom mycelium by submerged culture process. Production of algal protein and recent advances. Microbiological transfarmation of steroids. Production and isolation of ntibacterial antibiotics like penicillin, streptomycin, chloromycetin, tetracyclines, semisynthetic penicillins. Antifungal antibiotics.