Total No. of Questions 12] [Total No. of Pages 2
M.Sc. (Second) DEGREE EXAMINATION, MAY 2018
Second Year
MICROBIOLOGY
Food Industrial Microbiology
Time 3 Hours Maximum Marks 70
SECTION A × 6 30)
Answer any Five of the following
Q1) Dye Reduction test
Q2) Membrane filtration technique
Q3) Pasteurization of milk
Q4) Microbial spoilage of milk
Q5) Buffers
Q6) Precursors
Q7) Characters of solid state fermentation
Q8) Crystallisation
SECTION B × 10 40)
Answer all of the following
Q9) Describe the microbial spoilage of vegetables and meat.
OR
Describe food preservation methods.
Q10) Write an account on single cell proteins.
OR
Describe various types of fermented foods and their importance.
Q11) Describe various types of fermentors.
OR
Describe the methods of strain improvement of industrial microorganisms.
Q12) Describe the recovery and purification of fermentation products.
OR
Describe the fermentative production of enzyme amylase.