BSc Biotechnology Sem VI 2015 16 2015-16 BIOTECH 4 IND Question Paper - Mumbai University | munotes
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Questions asked in this paper
- N.B. (1) Attempt all questions
Q.P. Code: 12796
N.B.: (1) Attempt all questions
(2) All questions carry equal marks
Do as directed (Any three)
Name two sweeteners added to yogurt
ij. State the role of salt in cheese production
iv. Give two examples of normal flora of milk
Name two genera of psychotrophic organisms found in milk
yi. Name two coloring agents used in butter
1 b) Answer the following (Any two)
jj. and of starter cultures used in the dairy
Explain the factors affecting bacteriogical quality of milk
Elaborate on any two tests based on oxidation reduction quality of
2 a) Give one example of: (Any three) 3
Culture for etbauol fermentation
il. Fungal culture used in citric acid fermentation
Organism for beta lactam antibiotic production
Raw material used in ethyl alcohol fermentation
> Raw material used in wine
2 b) Attempt the following: (Any two)
i. Explain the process of Penicillin production
What is vinegar? With a labeled diagram explain the design of
Describe production of wine in detail
Give an account of production of citric acid by submerged culture
3 a) Give, the role of: (Any
Give the working of
i the airlift fermentor with an inner
ii. or 00
Elaborate on the used for animal cell
ment and control of
process of pressure in fermentation
iv. working of Bubble column fermentor
4 a) Explain the terms (Any three)
j. Liquid shear 4
4 b) Elaborate on the following: (Any two) 2
Factors in Scale up in a fermentation process
il. Filtration in downstream processing with reference to pressure leaf
ili. Any three mechanical methods of cell disruption in detail
iv. ina downstream processing with labelled diagram
5 Write short notes on: (Any 15
i. Pasteurization
Manufacture of butter and its spoilage
N.B.: (1) Attempt all questions
(2) All questions carry equal marks
Do as directed (Any three)
Name two sweeteners added to yogurt
ij. State the role of salt in cheese production
iv. Give two examples of normal flora of milk
Name two genera of psychotrophic organisms found in milk
yi. Name two coloring agents used in butter
1 b) Answer the following (Any two)
jj. and of starter cultures used in the dairy
Explain the factors affecting bacteriogical quality of milk
Elaborate on any two tests based on oxidation reduction quality of
2 a) Give one example of: (Any three) 3
Culture for etbauol fermentation
il. Fungal culture used in citric acid fermentation
Organism for beta lactam antibiotic production
Raw material used in ethyl alcohol fermentation
> Raw material used in wine
2 b) Attempt the following: (Any two)
i. Explain the process of Penicillin production
What is vinegar? With a labeled diagram explain the design of
Describe production of wine in detail
Give an account of production of citric acid by submerged culture
3 a) Give, the role of: (Any
Give the working of
i the airlift fermentor with an inner
ii. or 00
Elaborate on the used for animal cell
ment and control of
process of pressure in fermentation
iv. working of Bubble column fermentor
4 a) Explain the terms (Any three)
j. Liquid shear 4
4 b) Elaborate on the following: (Any two) 2
Factors in Scale up in a fermentation process
il. Filtration in downstream processing with reference to pressure leaf
ili. Any three mechanical methods of cell disruption in detail
iv. ina downstream processing with labelled diagram
5 Write short notes on: (Any 15
i. Pasteurization
Manufacture of butter and its spoilage
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