Name of the University : Jadavpur University
Department : Food Tech & Bio-Chemical Engineering
Degree : M.Tech
Subject Name : Advanced Microbial Technology
Sem : I
Website : jaduniv.edu.in
Document Type : Model Question Paper
Download Model/Sample Question Paper : https://www.pdfquestion.in/uploads/dspace.jdvu.ac.in/6570-Advanced%20Microbial%20Technology.pdf
Advanced Microbial Technology Question Paper :
M. TECH. (F.T.B.E.) Examination, 2008 :
(1st Semester)
Time : Three hours
Full Marks : 100
(50 marks each part)
Related : Jadavpur University Advanced Food Biotechnology M.Tech Question Paper : www.pdfquestion.in/6568.html
Use a separate Answer-Script for each part. :
PART–I :
Attempt any three questions from this part.
All questions carry equal marks.
1. Answer any two :
i) Discuss the benefits of lactic furmented foods. Name the organism which are associated with this fermentation process.
ii) Discuss the process for cheddar cheese production mentioning addition and actions of starter and enzymes. Why milk is pasteurised for the preparation of cheese ?
iii) Discuss the merits and demerits of slow and quick processed for the preparation of vinegar.
2. Name the raw materials which may be used for the production of alcohol. Why pretreatment of raw materials are necessary ? What is stillage ? How it can be used as a by-product of the industry ? What is Fusel oil ? How its yield can be controlled during fermentation ?
3. Differentiate between antibiotic and antiseptic. Discuss the criteria which are to be optimised for production of antibiotics on commercial scale. How antibiotics are purified?
4. (i) How vit B12 is produced. How its potency can be determined ?
(ii) What are the essential components of a fermenter ? How the inoculum to be added in the fumenter is developed for commercial production of biochemicals ?
PART–II :
Attempt any three questions. :
All questions carry equal marks. :
5. ‘Fermented foods are nutritions, digestible and safe’ — Justify. Describe the process of preparation of two common fermented foods each from milk and meat.
6. Discuss in detail the different techniques of preservation of microbial culture.
7. How food is contaminated with pathogenic organisms ? How sanitation and hygiene can be maintained in a food processing plant ?
8. Discuss the following :
a) Botulism
b) Preparation of milk beverage
c) Practical rules for good sanitation
d) Advantages and disadvantages of microbial insecticides
9. Write short notes on ( any two ) :
a) Afla toxin
b) Isolation of pure culture
c) Carbon cycle in nature
Microbial Technology Laboratory :
Production, recovery and control tests of the following fermentation production. Alcohols, bakers’ yeast, food yeast, citric acid, enzymes (amlylases, pectinases etc.) Vitamin B, amino acids (glutamic acid, valine etc.), antibiotics penicillin, streptomycin, neomycin etc.) Analysis of ferment gas including experimens of carbon balance. Methods of screening antibiotic producting organism. Determination of purity of the culture.
Microbial Technology :
Economic activities of microorganisms. Propagation of food, food and bakers yeasts. Technology of production of alcohol, glycerol and beer. Mechanism of alcohol and glycerol fermentation. Production of wine and other alcoholic beverages (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 agents-methods 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 antibacterial antibiotics like penicillin, streptomycin, chloromycetin, tetracyclines, semisynthetic penicillins. Antifungal antibiotics.