Janardan Rai Nagar Rajasthan Vidyapeeth 2006 B.Tech Biotechnology INDUSTRIAL MICRO -BIOLOGY - I - Question Paper

Model Question Paper

BSBT7- INDUSTRIAL MICRO -BIOLOGY - I

Time : 3 hrs Maximum marks : 75

 

Instruction:

1. Question paper is divided into Group A, Group B and Group C

2. Each Group is 25 Marks

3. Figure to the right in bracket indicates marks.

4. Good Handwriting is expected

5. Assume suitable data if necessary.

 

Group A (25 Marks)

 

Answer any three questions (Question 1 is compulsory)

	(5)

 

(10)

Q.1 Describe briefly Genetic Modification ?

(10)

Q.2 What are the growth requirement of yeast ? Describe briefly.

Q.3 What are the methods of maintaining purity of cultures and what are the importance of

Pure culture methods?

(10)

Q.4 What are the steps involved in manufacturing cheddar cheese and what are common

(10)

Defects associated with it ?

Q.5 Describe the general principles of manufacturing cultured dairy product ?

 

Group B (25 Marks)

(5)

Answer any three questions (Questions 6 is compulsory)

 

Q.6 Write about the fermentation of Spanish types Olives ?

(10)

Q.7 What are the different methods of Bread Production ? Explain Sponge Dough

& Straight Dough ?

(10)

Q.8 Describe in detail along with its diagrammatic presentation of Embden Meyerhof

Parnas (EMP) pathway ?

 

(10)

Q.9 Define whiskey and describe in detail about fermentation in whiskey ?

	(10)

 

Q.10. Along with the help of flow sheet , Explain the manufacturing tempe kedelee ?

 

 

 

 

 

 

 

 

 

 

 

 

Group C (25 Marks)

All Questions are Compulsory.

Q.11 Fill in the blanks ( each question carry 2 marks)

 

1. ________ whiskey are distilled only in Canada from Mash Bills of corn, rye and barley malt.

2.________ is the raw material from which beer is made by the metabolic action of brewers yeast

3. _________ is a strong inhibitor of yeast growth and yeast fermentation .

4. The porous structure of baked foods is due to the ____________ action of a gas .

5. A variety of different yeasts and molds also have the ability to decompose ________ substances.

 

Q.11 Multiple choice question. (Each question carry 2 marks)

 

1. The major activity of _______ bacteria is the conversion of sugars, usually sucrose or glucose.

a) Gram positive b) Botrytis Cinerea c) Lactic Acid d) None of these

2. The ________- bacteria predominated the microbial populations of the cucumber and their brines

a) Cystolytic b) Pectinolytic c) Proteolytic d) Cellulolytic

3. _________ Cells posses an proteolytic activity at the optimum pH of 5.8 -5.9

a) Lactobacillus Plantarum b) Lactobacillus Brevis c) Lactobacillus Pumilus

d) Lactobacillus bulgaricus

4. In _____ the fruit preparation is thoroughly blended in yogurt after culturing.

a) Swiss style yogurt b) Continental style yogurt c) French style yogurt d) All of above.

5. _________ gives the cheese its characteristic shape and contributes to its compactness.

a) Pressing of curd b) Knitting of curds c) Salting of curd d) Coagulation of curds.

 

Q.11 True or false (each question carry 1 marks).

 

1. Adding of salt contributes to the favour, texture and appearance of cheese.

2. The fusion of 2 haplid nuclei results in a haploid nucleus which , through meiosis, is again

reduced to the diploid number.

3. The primary function of mitochondria is that of reductive energy conversion for the cell.

4. The flavor level in western sundae style yogurt is usually 2-4% in the top layer.

5. Staphalococcus is found when the cucumbers are fermented at less than about 8% salt.

 

 

 

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