St. Joseph’s College of Arts & Science (Autonomous) St. Joseph’s College Road, Cuddalore – 607001 MB506 – INDUSTRIAL MICROB IO LO GY
Time : 3 hrs
Max Marks :75 SECTION – A (10X1=10) Answer ALL Questions
Choose the correct answer 1. Antibiotic producers are isolated by------------a. Auxanography b. Enrichment technique c. Winogratsky technique d. Crowded plate technique 2. Latest method in strain development is -------------a. Mutation b. Recombination c. Protoplat fusion 3. Sparger is used for ---------------a. Aeration b. Temperature c. Removal
d. All
d. Stirring
4. Closed system of fermentation is ---------------a. Batch fermentation b. Continuous fermentation c. Air lift fermentation d. None 5. Methods used in downstream process are -----------a. Physical only b. Chemical and physical c. Biological only d. All 3 6. Ales is called as ------. a. Beer b. Wine
c. Vinegar
d. Ethanol
7. The enzyme used to degrade casein is ------a. Amylase b. Pectinase c. Cellulase
~1~
d. Protease
Q5/9E/03-14
8. Cellulose is -------------------a. Enzyme c. Enzyme catalyst
b. Enzyme inhibitor d. Saccharide
9. Who introduced the term antibiotic? a. Alexander Fleming b. Louis Pasteur c. Selman A Waksman d. LE. Casida 10. Which one of the following is Beta latam antibiotic? a. Penicillin b. Riboflavin c. Tetracycline d. Streptomycin SECTION - B (5X3=15) Answer any FIVE Questions 11. Define the Crowed plate technique. 12. Write the types of recombination. 13. What is ultra-filtration technique, write the uses? 14. Distinguish between submerged and solid state fermentations. 15. Enumerate the uses of lactic acid. 16. What is the use of amylase in industry? 17. What are the vitamins produced in industry? SECTION - C (5X10=50) Answer ALL Questions 18. a. Explain r-DNA technique for strain development. (or) b. Explain the uses of different parts in the batch bioreactor.
~2~
Q5/9E/03-14
19. a. Discuss the batch fermentation with suitable diagram. (or) b. Why sterilization is important in fermentation process, explain? 20. a. How wine is produced in industrial scale? (or) b. Discuss in detail the production of SCP by bacteria. 21. a. Explain the production of protease enzyme by Fungi. (or) b. What is lysine and explain the production? 22. a. Write in detail the production of Penicillin and its uses. (or) b. Write a note on microbial production of vitamin Cyanocobalamine.
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