Food Microbiology — DU B.Sc. (Hons.) Food Technology Previous Year Question Papers

Attempt five questions in all. 1. (a) Classify bacteria on the basis of their growth temperature giving (b) Explain the various techniques used to cultivate the microorganisms under laboratory conditions. 10 2. Draw well labelled diagrams (any 3) : (i) Structure of Prokaryotic cell (i) Cell wall of Gram positive us Gram negative bacteria (iii) Lysogenic cycle of a bacteriophage (iv) Sporulation cycle. 3. Justify the following statements .(any 3) : (j) Food microbiology has a wide scope in current times. (a.a.) Water activity is an inportant tool to preserve foods. (I.I.Z) Rapid detection` methods of microonganisms are the need of today. (a.u) Majority of preservation methods al.e tangeted at the lag phase of bacterial curve (I;) Molds can be classified based on the morphology of their fruiting bodies. (cE) What are the various stages Of bacteria.I growth ? Explain using a schematic diagram. 10 (Z]) Wbat is Hurdle technology ? Explain its appHcation in food preservation. 5. Differentiate between (any 3) : (i) SPC I;s DEFT (I.Z) Electron microscopy I;s Bright field microscopy (I.a.a.) Bacteria us Yeast (I.u) Gram positive cell wan I;s. Gram negative cell wall. (3) Explain the type of spoflage in the following (fy froo) : (ju) Canned foods. Write short notes on (any 3) : (i) Food irradiation (I.j£) Pulse Electric Field Method of preservation ` (Zu) Lactic Acid Bacteria (I;) Food bone vimses.