Q5/9E/04-15 Reg. No

St. Joseph’s College of Arts & Science (Autonomous) Cuddalore – 607001 MB506 - INDUSTRIAL MICROBIOLOGY

Time : 3 hrs

Max Marks :75 SECTION – A (10X1=10) Answer ALL Questions

Choose the correct answer 1. Cultures having heat labile substances must be sterilized by____ a) Filtration

b) Pasteurization

c) Moist heat

d) Dry heat

2. The commercial production of lysine involves __________ organism a) E.coli

b) Enterobacter nerogenes

c) Acetobacter spp

d) Both a and b

3. The direct fermentation by _________ organism yields vitamin B2 a) Ashnua gossypii

b) Aspergillus oryzae

c) Aspergillus nigricans

d) None

4. Maturing is done to get the flavor in making. a) Beer

b) Wine

c) Ethanol

d) Acetic acid

5. Strain development can be achieved by _______ a) Mutation

b) rDNA technology

c) Fusion

d) None

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Q5/9E/04-15 6. Vortex is related to _________ a) Baffles

b) Thermostate

c) Sparger

d) Vessel

7. The top fermented beers are called as ________ a) Ales

b) Wine

c) Vinegar

c) Ethanol

8. Enzyme cellulase is produced by ________ a) Human

b) Animal

c) Plant

d) Microorganism

9. Beta lactamase is related to _________ a) Penicillin

b) Riboflavin

c) Tetracycline

d) Streptomycin

10. The term antibiotic was coined by ______ a) Alexanderfleming b) Selman A Waksman c) Louis Pasteur

d) LE. Casida

SECTION – B (5X3=15) Answer any FIVE Questions 11. Screening strategies for beneficial organisms. 12. Explain a fermentor with its parts. 13. Explain the difference between batch and continuous fermentors. 14. Comment on the uses of lactic acid. 15. Give the uses of proteinase. 16. Explain the process of production of riboflavin .

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Q5/9E/04-15 17. Explain down stream process in fermentation. SECTION – C (5X10=50) Answer ALL Questions 18. a. Draw a neat diagram of fermentor and explain the uses of different parts. (or) b. How will you optimixe media for industrial production. 19. a. Explain in detail the down stream process. (or) b. Discuss the sterilization of Industrial scale production of fermentation unit. 20. a. Explain the industrial production of beer and wine. (or) b. Elaborate on the industrial production of any one organic acid. 21. a. Give an account of amylase production with a neat flow chart. (or) b. Discuss about the production of amino acids. 22. a. What are antibiotics? Briefly explain the process of industrial scale production of antibiotics. (or) b. Detailed account on the microbial production of vitamin B12. **************

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