BSc Biotechnology Sem VI 2022 2023 Apr 2023 BIO TECH INDUSTRIAL MICROBIOLOGY Question Paper - Mumbai University | munotes

Questions asked in this paper

• 1. Attempt all questions

1. Q2 All questions carry equal marks
2. Q4 Use of log tables and non-programmable calculator is allowed
3. Q1 a. Doas directed: (Any six) 6 marks
4. Q1 Give one example of hard cheese
5. Q2 Milk secreted in the udder is virtually sterile.( True/ False)
6. Q3 is the complex set of enzymes.( True/ False)
7. Q4 Which bacteria are also known as “The cheese
8. Q5 Buttermilk
9. Q6 The yoghurt is made from a mixed bacteria Psychrotrophs are the microorganisms that have the ability to grow near freezing temperatures in the range from
10. Q8 per ml is the characteristic of good quality milk. ( True
11. Q9 Tests for proper pasteurization are based on the activity of which enzyme?
12. Q1 b. Answer the following questions: (Any Two) 14 marks
13. Q1 What is starter culture? Discuss its role in dairy industry
14. Q2 Explain the steps involved in Butter production
15. Q3 Elaborate on any one direct method of enumerating bacteria in milk. State its advantages and disadvantages Doas instructed: (Any six) 06 What are filter aids? Cell lysis becomes an important operation if the product is
16. Q3 lyophilization
17. Q4 Write any one application of rotary vacuum filter
18. Q5 The charged molecules can be separated How does lysozyme act on bacterial cells?
19. Q7 Name the method used to separate compounds on the basis of their relative solubilities in two different immiscible liquids?
20. Q8 is used in the precipitation of dextrans
21. Q9 Give one example of ion exchange resins
22. Q2 b. Answer the following questions: (Any Two) 14 marks
23. Q1 List out chemical methods of cell disruption
24. Q2 What are the different steps in downstream processing?
25. Q3 Explain in detail: Plate and frame filter press
26. Q3 a. Doas directed: (Any Six) 6 marks
27. Q1 | Which technique described by Parker for production of spores of
28. Q2 any one type of steroidal transformation
29. Q3 Streptomycin is . antibiotic
30. Q5 Name the strain used for production of proteases,
31. Q6 Give an example of saccharide used for ethanol production
32. Q7 process preferred which condition?
    • a) The migration of a process from the lab-scale to the pilot plant-scale
    • b) The migration of a process from the bench-scale to the lab-scale
    • c) The migration of a process from the small-scale to the lab-scale
    • d) The migration of a process from the bench-scale to the small-scale
33. Q8 State true/False: In lysine production, methionine and threonine are obtained from soybean hydrolysate since it would be too expensive to use the pure amino acids
34. Q9 State True/False: The optimum pH range should be in the range of 7.0 and 8.0. High rate of streptomycin production occurs in the pH range of 7.6 to
35. Q3 b. Answer the following: (Any Two) 14 marks
36. Q1 Elaborate on Penicillin production with respect to a)Strain used and Inoculum preparation b)Raw material for production
37. Q2 Discuss Bacterial and fungal inoculum development using suitable
38. Q3 Explain the production of protease considering strain employed and production method for two types of proteases
39. Q4 a. Doas directed: (Any six) 6 marks
40. Q1 is a tool for evaluating steps in a manufacturing process and it provides a structured thought process for GMP
41. Q2 comprises any test on a product, the environment or the equipment that is made during the manufacturing process
    • a. control
42. Q3 Before entering into a clean/aseptic area, outer garments are removed in
43. Q4 Name any one detergent used for disinfecting skin before entering an
44. Q5 Name the preferred material for flooring in an aseptic area
45. Q6 The sum total of the arrangements made to ensure that the final product is of the quality required for its intended purpose is called as
    • a. c.In-process control d. HACCP
46. Q7 True or False: The term quality is usually taken to mean fitness for
47. Q8 To achieve the necessary standards, a minimum of ___ changes of air per hour is required throughout an aseptic area
48. Q9 Water is kept for longer periods at a temperature above to prevent bacterial growth with consequent production
    • a. d.Lysogen
49. Q4 b. Answer the following questions: (Any Two) 14 marks
50. Q1 Give an account of Environmental grades of an aseptic manufacturing area and the typical manufacturing operations
51. Q2 Environmental cleanliness and Quality of starting materials are important factors affecting manufacture of sterile products, Justify
52. Q3 Describe the general requirements of clothing, changing facilities, cleaning and disinfection with respect to a sterile products manufacturing
53. Q5 Short notes on the following (Any four) 20 marks
    • a. Types of Yoghurt
    • b. Pasteurization of milk
    • c. Significance of drying in product recovery
    • e. Reaction and by product of ethanol production

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