BSc Biotechnology Sem VI 2014 2015 2015 PAPER 4 Question Paper - Mumbai University | munotes

Q.P. Code: 12796
Hours) [ Total Marks : 75
N.B.: (1) Attempt all questions
(2) All questions carry equal marks
1 a) Doas directed (Any three) 3
i. Name two sweeteners added to yogurt
il. State the role of salt in cheese production
iii. Define Homofermentation
iv. Give two examples of normal flora of milk
two genera of psychotrophic organisms found in milk
vi. two coloring agents used in butter
1 b) Answer the following (Any two)
il. Discuss :"Characteristics and rcie of starter cultures used in the dairy
iii, Explain the factors affecting bacteriogical quality of milk
iV. Elaborate on any two tests based on oxidation reduction quality of
2 a) Give one example of: (Any three) 3
Culture for fermentation
ii. Fungal culture used in citric acid fermentation
iii. Organism for beta lactam antibiotic production
Raw material used in ethyl alcohol fermentation
Rav: material used in wine
2 b) Attempt the following: (Any two) 12
i, Explain the process of Penicillin production
ii, What is vinegar? With a labeled diagram explain the design of
iii. | Describe production of wine in detail
iv, Give an account of production of citric acid by submerged culture
Q.P. Code: 12796
3 a) the role of: (Any three)
iv. agent:
3 b) Attempt the following (Any two) 2
i. the working of the airlift fermentor with an inner loop
ii. Discuss the working of bioreactors used for animal cell culture
iii. Elaborate on the measurement and control of pressure in fermentation
iv. Give the working of Bubble column fermentor
4 a) Explain the terms (Any three) 3
i. Liquid shear
vi. Precipitation
4 b) Elaborate on the following: (Any two) n
i. Factors invoived in Scale up in a fermentation process
ii. Filtration in. downstream processing with reference to pressure leaf
iii, Any mechanical methods of cell disruption in detail
ina downstream processing with labelled diagram
5 Write short notes on: (Any three) 15
Manufacture of butter and its spoilage
V. Streptomycin production
vi. Spoilage of beer