Industrial Microbiology — DU B. Sc. (Hons) Biomedical Previous Year Question Papers

Discuss the chemical and biological mechanisms through which starch is converted into fermentable sugars during large-scale processing. (c) Discuss the various approaches used for isolating and screening microorganisms vith potential industrial applications. How do these methods differ, and what factors ste ins fod ced merciat us when seeing s. la Dicus The congration of marial fermentation media and the importance of nutrient selection. (Describe the in mistrial rodentition 6+6+6=18 6. (a) Explain the role of microorganisms in wastewater treatment. 6+6+6=18 (b) Explain the role of microorganisms in bioremediation and pollution control. (c) Describe the importance of low-cost substrates in large-scale microbial fermentation. Discipline specific Elective (DSE) (c) Subparts of the questions should be attempted together. (d) Give illustrations and examples wherever required. 1. (a) ive one word answer of the following 18=6 (i) What is the large-scale cultivation of microorganisms for industrial purposes called? (ii) What is the term for microbial processes carried out under controlled conditions to produce useful products? (iii) What is the process of converting sugars into alcohol using microorganisms? (iv) What device measures dissolved oxygen in fermenters? (V) Which bacterium is responsible for yogurt production? (vi) Which fungus is used in production of soy sauce fermentation?" (vii) What organic acid is produced by Aspergillus niger in large-scale fermentation? (b) Mention major contribution of scientists given below (Any three): 2x3=6 (iii) Robert Koch (iv) Elmer L. Gaden (c) Give full form of following abbreviations. (i) STP (ii) COD 2. Write short notes on the following topics (Any four): (a) Anaerobic digestion of industrial waste (b) Bioremediation in industrial waste management (c) Industrial production of citric acid (d) Structure and working of a stirred tank fermenter (e) Use of molasses and corn steep liquor in industrial fermentation. 3. Differentiate between the following (Any four): (a) Primary fermentation products vs secondary fermentation products (b) Mutation vs genetic engineering in strain improvement (c) Synthetic media vs complex media (d) Upstream processing vs downstream processing (e) Bread fermentation vs alcohol fermentation 4. (a) Discuss the structural features and operational principles of a typical industrial fermenter. In what ways do these design elements contribute to optimal microbial growth and efficient synthesis of desires iochemical products.