1. _________________ is responsible for causing ropiness � a sticky, stringy consistency caused by bacterial production of long-chain polysaccharides � in spoiled bread dough.
2. ___________ is a genus of Enterobacteriaceae bacteria containing mostly plant pathogenic species.
3. ____________ produce yellow colonies when grown on mannitol salt agar
4. On microscopic observation the cells of ______________ are in tetrads.
5. Staphylococcus aureu can grow to a aw as low as _________________
6. _____________ produce ?-galctosidase and are commercially used for production of this enzyme.
7. ____________ is commonly known as �dairy mold�
8. ______________ species are component of kefir grains spp.
9. Some of the Saccharomyces spp. can grow in ethanol concentrations as high as _____________
10. The mold that produces aflatoxin belongs to genus
11. Generation time for E. coli under optimal conditions of growth is ________.
12. Continuous culture, in a device called ___________ can be used to maintain a bacterial population at a constant density
13. Cells which are all at the same stage of the bacterial cell cycle are called _______.
14. Under favourable conditions a growing population doubles at regular intervals. This is called _______
15. Which of the following pathogenic organisms has relatively longer generation time
16. Most molds can grow at a minimum water activity (aw) value of
17. Intermediate Moisture Foods have a water activity between
18. Organisms with an optimum temperature near 37�C are called
19. No microbial growth can occur in whole milk powder containing
20. Most bacteria cannot grow in pH below
21. A food is considered to be non hazardous if its aw values are
22. In sigmoidal model in predictive modeling the number of parameters used for generating data is generally
23. The traditional method for determining the influence of different parameters on growth of microorganisms/ toxin production is through
24. The method for assessing heat processing of low-acid canned foods in 1922 was developed by:
25. Predictive Modeling is the detailed knowledge of microorganisms in food products, condensed into a mathematical model that enables an objective evaluation of the microbiological safety and quality of foods
26. Model based on the linear relationship between growth rate and temperature is______
27. Heterolactic fermentation is done by
28. Protein degradation is known as
29. Food spoilage can be caused by
30. Lipid hydrolysis is caused by
31. Carbon dioxide and ethanol are major end product in
32. Fruits are readily spoiled by
33. Spoilage in fruit juices is indicated by
34. Acid prevalent in fruits is
35. Spore forming bacteria are more prevalent in
36. Compound produced by lactic acid bacteria causing buttermilk flavour in juice is
37. Which of the following can be a source of contamination in vegetables
38. Non acidic vegetables are readily spoiled by ___________
39. Bacterial soft rot is characterized by
40. Plant diseases mostly occur due to
41. Watery soft rot spoilage is caused by
42. Cereals are not readily spoiled because of their
43. Organism referred to as bread mold is
44. Ropiness in bread is caused by
45. Chalky spots in bread are caused by the
46. Red rot of bread is generally caused by
47. Carcass washing with hot water of 80�C for 10 seconds can reduce microbial loads by
48. Surface slime in meat is caused by
49. Infection of ____________following consumption of ready to eat meat and poultry products is a major problem in the recent years
50. The red pigment producing bacteria, , caused red spots on meat
51. Crab meat is spoiled at high temperature by
52. First sign of spoilage of can is
53. Post canning contamination is caused by
54. Spoilage in heat treated can is caused by
55. Gas responsible for swelling of can is
56. Hydrogen sulphide is characteristic in
57. Time required to kill 90% of organisms is called
58. Slow freezing of food preservatives causes
59. Most widely used ionizing radiations are
60. Canning is done to ensure the killing of
61. Radiation sterilization is also called
62. Most widely used ionizing radiations are
63. Radiation sterilization is also called
64. Approximate killing doses of ionizing radiations in Kilorays (kGy) for B. stearothermophilus is
65. A process in which solid directly changes to vapor is called
66. In rapid freezing the temperature of food is lowered to about
67. Microorganisms are inhibited at a (aw) of
68. Microbes undergo the following changes in hypertonic environment
69. Benzoates are effective against yeast and molds at a concentration of
70. Nitrites hare generally inhibitory to
71. IMF posses water activity in the range of
72. Activated Lactoferrin has antimicrobial activity by its capacity to chelate
73. A typical concentration of O3 which is effective against Gram-positive and Gram-negative bacteria as well as viruses and protozoa is
74. Hydrogen peroxide vapors are microbiocidal, and H2O2 prevented spores of
75. Antimicrobial substance in garlic is
76. Nisin is produced by
77. HPP works at a pressure between
78. PEP is not suitable for those foods which are
79. Power ultrasound has frequency between
80. Ohmic heating is useful for the treatment of
81. Pulse field light is produced by
82. Hurdle effect was first introduced in
83. Chilling injury to food is caused by storage of food at;
84. Microorganisms present in food during storage
85. If homeostasis is disturbed due to hurdles in foods the organisms
86. Few hurdles are required when organisms are
87. A novel recombinant type I antifreeze protein analogue (rAFP) was produced and secreted by
88. Cheese suffers from spoilage through (late blowing)
89. Natural bacteriocin producers are
90. Preservation by desired� microorganisms (cultures) and/or their metabolites without changing the sensory quality are called
91. Bacteriocin Based Bioprotective Cultures MicrogardTM products marketed by Danisco are fermentates of
92. --------------------operation make use of microbial, animal and plant cells and components of cells to manufacture new products
93. ------------------------a major component of all media
94. Industrial Microorganisms should ideally exhibit------------------------
95. -------------- is a byproduct of cane and beet sugar production, is a cheaper and more usual source of sucrose
96. ----------------are often necessary in fermentations of genetically modified microorganisms
97. ----------------- growth involves a closed system where all nutrients are present at the start of the fermentation within a fixed volume
98. Factors of the inoculums influence the length of the lag phase are
99. --------------------------system never achieves steady - state conditions
100. During -------------------fermentations certain environmental conditions continually changes
101. A disadvantage of batch growth is --------------
102. During batch fermentations the population of microorganisms goes through ----------distinct growth phases.
103. In ------------------ phase virtually no growth occurs and the microbial population remains relatively constant.
104. Microbial fermentation in liquid media can be carried out under --------------operation condition.
105. Direct procedures of monitoring microbial growth does not include ----------------------
106. Estimation of biomass concentrations and even product formation cannot be measured on-line using----------------------------
107. Aerated Stirred Tank Batch Fermentor is a typical fermentor of this type
108. Measure of process parameters is easier in ---------------------------------
109. -------------------------- is a device for introducing air into fermenter system
110. The biomass obtained after the removal of fermentation broth can be used as ------------------------------------
111. Compared to other systems a submerged type of fermentation is high in
112. The ---------------------control system is designed using PID control algorithms Key
113. Passivation is a ---------------- type of surface treatment and finish
114. ------------- is used for introducing air in a fementor
115. Polarographic controls is used for measurement of---------------
116. Principle of capacitance is used especially to device controls for
117. The bioreactor normally used for cyanobacteria is_____________
118. ___________reactor is used in penicillin production
119. The majority of mammalian cells need _______ bioreactor
120. STRs typically have height to diameter ratios of _________
121. The high turbulence imparted by the impellers in an STR can result in ________
122. Tray bioreactor is classified under ------------- type of SSF fermentor
123. Packed bed bioreactor is classified under ------------- type of SSF fermentor
124. Rocking drum bioreactor is classified under ------------- type of SSF fermentor
125. Koji making uses ----------- type of fermentor
126. A petri dish can be classified under-------------- type of SSF bioreactor
127. Process not coming under downstream processing include
128. Process coming under upstream processing include
129. ---------------- technique employs charge charge interactions for product concentration
130. ---------------- technique employs pI of protein for downstream processing
131. ---------------- technique employs protein antibody reaction for downstream processing
132. Owing to the low solubility of uric acid, humans may acquire the disease known as
133. Method for removal of nucleic acids from SCP is
134. The method of fermentation considered best of high concentration of SCP biomass is
135. Desirable character in the strains used for alcohol production is
136. Recent development in alcohol production method involves the use of
137. Calcium citrate is precipitated by the addition of ----------- free calcium hydroxide
138. Production of citric acid cannot be increased by
139. ------------------------can be used for calcium deficiency therapy
140. ------------ lactic acid is is produced by esterification with methanol after concentration
141. ------------ lactic acid is is produced by steam distillation under vacuum
142. The general procedure of chymosin production using r DNA technology involves first to synthesize
143. Over 90 % of the chymosin today is produced by
144. The most common selective marker gene on plasmids to determine the transformants is
145. Vitamin B12 fermentation uses ------------
146. ------------ is used to release B12 from cells
147. -------- is not a naturally occurring penicillins Key
148. Penicillin has since been shown to be produced by -------------------------
149. Penicillin may be converted to a stable salt form -----------------------by
150. Nising is made up of --------- genes
151. ------------ is used for low cost industrial scale concentration of nisin
152. -------- is made using the substrate cassava
153. ------------------------- is not made using the substrate legumes
154. Sauerkraut is made from ---------------------
155. Beer manufacturing does not include -----------
156. --------------- are added in beer to provide the precursors of the bitter principles in beer
157. Which of the following agencies which prescribes the level of treatment needed for dairy plant is
158. Number of kilograms of whole milk is required to produce 1kilogram of BOD
159. COD of the dairy effluent is determined by
160. COD of the dairy effluent is determined by
161. Anaerobic filters are used to reduce the BOD of dairy waste water by