Food and Industrial Microbiology — Summer 2025

Draw a well-illustrated schematic diagram to depict the sub parts and probes of a fermenter

Draw a flowchart to indicate the production of citric acid. Enlist its properties and applications.

Describe foodborne infection. Draw diagrams to depict infection caused by serotypes of ETEC, EPEC, EIEC, EHEC, EAEC

Enlist difference between exotoxin and endotoxin

Draw a diagram to depict infection caused by Vibrio cholerae

Describe the concept and application of D, Z, 12 D, Fvalue. Determine the Z value for given data.

Egg sample was contaminated with 25 cells of Salmonella spp. and 32 cells of S. enterica. Taking into account that the generation time of Salmonella spp. is 30 minutes and its lag phase is 3 h, and that the specific growth rate constant of S. enterica using meat as substrate is 0.17 h-1 and its lag phase lasts 5 h, calculate the number of Salmonella cells that will be present in the meat 10 hours after being prepared

Abacterial cell divides every 30 minutes. The initial no. of cells is exactly 100 bacterial cells. After 3 hours, how many bacteria are present?

Describe the genetic regulation of beta galactosidase through Lac operon when either both glucose and lactose is present or when both sugars are absent

Explain the concept of Iso electric focusing. Justify that it is also known as 2 D gel electrophoresis

Enlist factors affecting efficacy of heat treatment in foods

Explain how low temperature is effective in reducing microbial load in foods?1

Discuss the microbial spoilage of canned products?

Explain the concept of dialysis. For which protein (smaller or larger) should this method be used?

Describe both agar based and broth based methods used to determine antimicrobial resistance.

What is bioethanol? How it is advantageous in comparison to gasoline? Enlist substrate for bioethanol production. Describe the steps by which bioethanol is produced on large scale.

What is lactose intolerance? How can it be cured?

Explain the purification of proteins on the basis of solubility

Describe the defects in milk and milk products. Enlist the microorganisms responsible for these defects and their activity responsible for specific defect.

Enlist sources of contamination in milk during milking of cows, transport and storage.

Describe affinity elution chromatography. How does it differ from affinity chromatography?

Enlist the microbial causatives of spoilage of fruits and vegetables

Write a short note on food preservation using chemicals.

Explain types of pasteurization methods especially the time and temperature combination.

Draw a flow chart to represent purification and recovery of proteins based on size, polarity, solubility, and binding.