M.Sc. DEGREE EXAMINATION, APRIL 2017.
Second Semester
Microbiology
Core VII FOOD MICROBIOLOGY
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 x 2 20)
Answer all questions.
1. Any four aeroallergen causing organism.
2. Uses of preservation.
3. What is redox potential?
4. What is thermoduric?
5. Define pascalization.
6. Role of wood smoke.
7. Mention any four microbes involving yoghurt
preparation.
8. Uses of Renin.
9. What is autolysis?
10. Define mycotoxicosis.
Sub. Code
530203
RW-211
2
Sp4
Part B 5 25)
Answer all question, choosing either or
11. Write in detail about the scope of food microbiology
in future aspects.
Or
Explain the diversity of habitat microorganism in
the soil and their significance.
12. Give a brief account on factors affecting microbial
community in food.
Or
Write notes on humidity as an extrinsic factor.
13. What are the methods used to control the spoiling
microorganisms in food?
Or
List out the advantages of quick freezing in storage
of food material.
14. Give a brief account on butter milk producing
bacteria and their significance.
Or
List some antimicrobial substance found milk and
other food products. What is their importance?
15. Give an account of fruit and vegetable spoilage.
Or
Explain the food borne disease and their indicators
of pathogen.
RW-211
3
Sp4
Part C x 10 30)
Answer any three of the following questions.
16. Write an essay aeromicrobiology in India with reference
to fungi.
17. Explain how gases are extrinsic factor for microbial
growth in food?
18. Give an account of the various chemicals involved in food
preservation.
19. Enumerate the important steps to produce cheese.
Describe in detail.
20. Discuss the spoilage of meat products.