LOYOLA COLLEGE (AUTONOMOUS), CHENNAI – 600 034
M.Sc. DEGREE EXAMINATION - FOOD CHEMISTRY & FOOD PROCESSING
FIRST SEMESTER – NOVEMBER 2012
FP 1809 - FOOD MICROBIOLOGY
Date : 09/11/2012
Time : 1:00 - 4:00
Dept. No.
Max. : 100 Marks
Part A
Answer ALL THE questions:
(10 X 2 = 20) marks
1. Define prebiotics.Give two examples.
2. Give two examples each for psychrophilic and mesophilic microorganism.
3. Differentiate infection and intoxication.
4. Give four examples for mycotoxins.
5. What is endogenous intoxication? Give examples of vegetable borne toxins.
6. Define food Biodeterioration.
7. What are bacteriosins? Give two examples.
8. List the factors that influence the growth and activity of microorganisms in food.
9. Define homo and hetero fermentation.
10. List any four benefits of fermentation.
Part B
Answer ANY EIGHT questions:
(8 X5=40) marks
11. Write short notes on food borne parasitic infestations.
12. Write briefly about the bacterial infections occurs through food.
13. Discuss the types of single cell proteins.
14. Explain the steps involved in the production of dextran.
15. What is natural food preservative? Add notes on their types.
16. Give an account of the steps involved in mushroom cultivation.
17. Define SSO and write about characterization of SSO.
18. Briefly describe the spoilage caused by microorganisms in meat and meat products
19. Explain the production of yoghurt by lactic acid fermentation.
20. Write short notes on i) thermophilic and mesophilic cultures ii) beer fermentation.
21. Classify fermentation with suitable examples.
22. Briefly explain the nutritional requirements of yeasts.
Part C
Answer ANY FOUR questions:
(4X 10=40) marks
23. Discuss the phases of the growth curve. Add notes on factors affecting growth curve.
24. Give a detailed account on shellfish poisoning.
25. Explain the steps involved in bread production. Discuss the role of yeast in bread.
26. Give a detailed account about any two interactions between food- spoilage bacteria.
27. Discuss the various functions of starter cultures.
28. Describe the manufacture of ethyl alcohol from molasses and the uses of ethyl alcohol.