food microbiology essay questions

Compilation of long essay questions.

• Explain the structure of bacterial cell with the aid of a neatly labelled diagram. Also mention the roles of these structures and methods of their detection.
• Define sterilization. Classify various methods of sterilization with suitable examples.
• Define disinfection. Classify various methods of disinfection with suitable examples.
• What are culture media. Classify the types of culture media with examples and their uses.
• Describe the various methods of horizontal gene transfer among bacteria and mention their significance.
• Enlist the virulence factors of Staphylococcus aureus. Describe the various conditions caused by this bacterium along with their laboratory diagnosis.
• Classify Streptococci. Describe the virulence factors of Streptococcus pyogenes along with the lesions produced and the laboratory diagnosis.
• Enumerate the pyogenic bacteria. Describe the procedure involved in the diagnosis of any suppurative infection.
• What is pyogenic meningitis? Enlist the various etiological agents and describe the pathogenesis, laboratory diagnosis, treatment and prophylaxis of Neisseria meningitis.
• Which are the bacterial STDs? Write the pathogenesis, laboratory diagnosis and treatment of gonorrhoea.
• Name the infections produced by pneumococcus. Describe the pathogenesis, laboratory diagnosis, treatment and prophylaxis of pneumococal pneumonia.
• Classify Mycobacteria. Describe the pathogenesis, laboratory diagnosis, treatment and prophylaxis of pulmonary tuberculosis.
• Enlist the bacterial zoonotic diseases. Describe the pathogenesis, laboratory diagnosis, treatment and prophylaxis of anthrax.
• Define Pyrexia of Unknown Origin. Describe the pathogenesis, laboratory diagnosis and treatment of brucellosis.
• Describe the pathogenesis, laboratory diagnosis, treatment and prophylaxis of diphtheria.
• Classify Clostridia. Describe the pathogenesis, laboratory diagnosis, treatment and prophylaxis of gas gangrene.
• Classify the non-sporing anaerobes. Describe the various infections produced by them and the strategies adopted to culture them.
• Classify Enterobacteriaceae. Mention the various infections produced by Escherichia coli. Describe the laboratory diagnosis and treatment of acute cystitis.
• Name the bacteria capable of causing dysentery. Describe the pathogenesis, laboratory diagnosis and treatment of bacillary dysentery.
• Describe the etiology, pathogenesis, laboratory diagnosis, treatment and prophylaxis of enteric fever.
• Enumerate the bacteria causing gastroenteritis. Describe the pathogenesis, laboratory diagnosis, treatment and prophylaxis of cholera.
• What is meant by nosocomial infection? Which are common nosocomial pathogens? Describe the various infections produced by Pseudomonas aeruginosa.
• Name the bacterial etiolgical agents of food-poisoning. Describe the strategy involved in diagnosing outbreaks of food-poisoning.
• Describe the pathogenesis, laboratory diagnosis, treatment and prophylaxis of plague.
• Describe the pathogenesis, classification, laboratory diagnosis, and treatment of leprosy.
• Name the bacterial STDs. Describe the pathogenesis, laboratory diagnosis, and treatment of syphilis.
• Classify treponemes. Describe the pathogenesis, laboratory diagnosis, and treatment of leptospirosis.
• Classify Rickettsiae. Describe the etiology, pathogenesis, laboratory diagnosis and treatment of spotted fevers.
• Classify Chlamydia. Describe the various infections produced by C. trachomatis along with its laboratory diagnosis and treatment.
• Classify fungi and their diseases. Describe the procedures involved in laboratory diagnosis of mycoses.
• What are dermatophytes? Enlist the various dermatophytic infections along with their etiological agents. Describe the process of laboratory diagnosis and treatment.
• Name the sub-cutaneous fungal infections along with their etiological agent. Describe the pathogenesis and laboratory diagnosis of eumycotic mycetoma.
• Name the systemic fungal infections along with their etiological agent. Describe the pathogenesis, laboratory diagnosis and treatment of histoplasmosis.
• Enumerate the opportunistic fungal infections along with their etiological agent. Describe the pathogenesis and laboratory diagnosis of candidiasis.
• Classify viruses. Describe the strategies adopted in the laboratory diagnosis of viral infections.
• Classify Herpes viruses. Describe the pathogenesis, laboratory diagnosis, and treatment of HSV infections.
• Name the viruses causing hepatitis. Describe the pathogenesis, laboratory diagnosis, prophylaxis and treatment of HBV infection.
• Classify arboviruses. Describe the pathogenesis and laboratory diagnosis of dengue.
• Describe the pathogenesis, laboratory diagnosis, and prophylaxis of rabies.
• Enlist the oncogenic viruses. Describe the mechanism of oncogenic transformation.
• Describe the pathogenesis, laboratory diagnosis, and treatment of HIV infection.
• Name the virus transmitted parenterally. Describe the pathogenesis, laboratory diagnosis, and treatment of HCV.
• Name the sexually transmitted viral infections and their etiological agents. Describe the pathogenesis, laboratory diagnosis, and treatment of papilloma virus.
• Enlist the viruses causing respiratory tract infections. Describe the pathogenesis and laboratory diagnosis of influenza.
• Name the viral diseases of childhood. Describe the etiology, pathogenesis, laboratory diagnosis and prophylaxis of measles.
• Name the opportunistic viral diseases. Describe the pathogenesis, laboratory diagnosis and treatment of CMV infections.
• Classify Picornaviridae. Describe the pathogenesis, laboratory diagnosis and prophylaxis of polio.
• Enumerate the nematodes infesting intestine. Describe the life cycle, laboratory diagnosis and treatment of roundworm/hookworm/pinworm.
• Classify tapeworms. Describe the life cycle, laboratory diagnosis and treatment of conditions produced by tapeworm.
• Describe the life cycle, pathogenesis, laboratory diagnosis and treatment of entamoeba infection.
• Describe the etiology, life cycle, pathogenesis, laboratory diagnosis and treatment of toxoplasmosis.
• Name the parasites causing infections in the immunocompromised. Describe the pathogenesis and laboratory diagnosis of Cryptosporidium.
• Name the species of Plasmodium and differentiate their features. Describe the life cycle, laboratory diagnosis and treatment of malaria.
• Name the filarial nematodes. Describe the life cycle, laboratory diagnosis and treatment of bancroftian filariasis.
• Name the parasites causing infection of the nervous system. Describe the life cycle, laboratory diagnosis and treatment of Acanthamoeba infection.
• Classify antigen-antibody reactions. Describe the various types of agglutination/precipitation reactions along with examples.
• Draw a neat and labelled diagram of an IgG molecule. Describe the properties of all the classes of immunoglobulins.
• Describe the cells of the reticuloendothelial system. Describe their role in innate immunity.
• Classify immunity. Describe the various mechanism of innate/acquired immunity.
• Classify hypersensitivity reactions. Describe the mechanism of action of Immediate/Delayed hypersensitivity reactions.
• What is autoimmunity. Describe the pathogenesis of various autoimmune disorders and tests employed to detect them.
• What are immunodeficiency disorders? Describe briefly the various T-cell/B-cell related immunodeficiencies.
• What is the basis of humoral/cell-mediated immune response? Describe the process with an illustration.
• Classify vaccines. Write notes on various vaccines administered as per national immunization programme.
• Draw the two common complement activation pathways and describe the importance of complement in health and disease.

Compilation of short essay questions.

• Contributions of Louis Pasteur
• Contributions of Robert Koch
• Koch’s postulates
• Nobel Prize winners related to microbiology
• Morphological forms of bacteria
• Bacterial spore
• Bacterial cell wall
• Bacterial capsule
• Intracytoplasmic inclusions
• Differences between endotoxin and exotoxin
• Bacteriocine
• Darkground staining
• Negative staining
• Phase-contrast microscope
• Electron microscope
• Differences between eukaryotes and prokaryotes
• Antiseptics
• Quaternary ammonium compounds
• Chemisterilants
• Hot air oven
• Tyndallization
• Inspissation
• Pasteurization
• Surface-active agents
• Sterilization controls
• Selective media
• Enriched media
• McConkey’s agar
• Anaerobic culture media
• Biphasic media
• Transport media
• Bacterial growth curve
• Conjugation
• Transduction
• Transposons/jumping genes
• Polymerase Chain Reaction
• String test
• Phage typing
• Biological safety cabinets
• Staphylococcal toxins
• Superantigen
• Toxic Shock Syndrome
• Coagulase test
• Catalase test
• Antibiotic resistance in Staphylococcus aureus
• Coagulase Negative Staphylococci
• Flesh eating bacteria
• Enterococci
• Viridans Streptococci
• Quellung reaction
• C-Reaction Protein (CRP)
• Pneumococcal vaccine
• Meningococcal vaccine
• Oxidase test
• Non-gonoccal urethritis (NGU)/ Non-specific urethritis
• Elek’s test
• Lysogenic conversion
• Diphtheroids
• Toxigenicity tests for Corynebactium diphtheria
• DPT vaccine
• Malignant pustule
• Hide Porter’s disease
• Nagler reaction
• Litmus milk test/Stormy clot
• Toxins of Clostridium perfringens
• Antibiotic associated pseudomembranous colitis
• Bacterioides
• Actinomycosis
• Bacterial vaginosis
• McIntosh Filde’s Jar/GasPak system
• Bacterial normal flora
• Traveler’s diarrhea
• ETEC/EIEC/EHEC/EPEC
• Presumptive coliform count
• Diarrheagenic E. coli
• Serodiagnosis of typhoid fever/Widal test
• Halophilic Vibrios
• Kanagawa phenomenon
• Bacterial pigments
• Cat scratch disease
• Rat bite fever
• X and V factor
• Satellitism
• HACEK bacteria
• Acellular pertussis vaccine
• Drug resistance in M. tuberculosis/MDR-TB/XDR-TB
• Acid Fast Staining
• BCG vaccine
• Tuberculin test
• Lepromin test
• RNTCP guidelines on diagnosis of pulmonary tuberculosis
• Extrapulmonary tuberculosis
• VDRL/RPR test
• Specific Treponemal tests
• Non-venereal Treponematosis
• Lyme’s disease
• Vincent’s angina/Fusospirochetosis
• Ludwig’s angina
• Helicobacter pylori
• Weil-Felix test
• Lymphogranuloma venereum (LGV)
• Bacterial infections of the eye
• Antifungal drugs
• Mycetism/Mycotoxicosis
• Fungal culture media
• Dermatophytes
• Candidiasis
• Cryptococcosis
• Dimorphic fungi
• Aspergillosis
• Id reaction
• Dematiaceous fungi
• Rhinosporidiosis
• Sporotrichosis
• Histoplasmosis
• Fungal spores
• Viral replication
• Cultivation of viruses
• Viral morphology
• Inclusion bodies
• Cell culture/Tissue culture
• Bacteriophage
• Viral vaccines
• Cytopathic effect
• Oncogenesis
• Burkitts’ lymphoma
• Viral latency
• Prion diseases
• Delta virus
• Immune response to Hepatitis virus
• Rabies vaccines
• Ebola virus
• Dengue shock syndrome
• Diarrheal viruses
• Antiviral drugs
• Molluscum contagiosum
• HIV post-exposure prophylaxis
• Swine flue/Bird flu
• Chikungunya virus
• Emerging viral diseases
• Infectious mononucleosis
• Varicella-zoster
• B-cell/T-cell
• MHC restriction
• HLA system/typing
• IgG/IgM/IgA/IgE
• Monoclonal antibody
• Immunofluorescence
• Immunodiffusion
• Heterophile tests
• Western Blot
• Southern Blot
• Abnormal immunoglobulins
• Class switching
• Lectin pathway
• Properdin pathway
• Host vs Graft reaction
• Graft vs Host reaction
• Immunological surveillance
• DiGeorge’s syndrome
• Anaphylaxis
• NK cells/LGLs
• Complement deficiencies
• Coomb’s test
• Frequently asked questions in Viva
• Applied microbiology: clinical cases
• Online identification of bacteria
• PPT slides for online self-study
• Ready made notes

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Manandmicrobes

43 Project Topics on Food Microbiology: Latest

Food microbiology is a branch of microbiology that focuses on the study of microorganisms in food. It plays a crucial role in ensuring food safety, quality, and preservation. 

Engaging in a food microbiology project provides an opportunity to delve deeper into the intricate world of microorganisms present in our food and their impact on various aspects of the food industry. 

Choosing Food Microbiology Project Topics 

Selecting an appropriate and engaging project topic is essential in food microbiology research. It involves considering current trends, challenges, and advancements in the field. 

Researching topics related to foodborne illnesses, emerging pathogens, food spoilage, or food preservation techniques can provide valuable insights and contribute to the existing body of knowledge. 

Collaborating with experts and industry professionals can also offer guidance and ensure the relevance of the chosen topic. 

Sample Food Microbiology Project Topics 

1. Analyzing the microbial contamination of food-handling surfaces

This project aims to investigate the presence and persistence of microorganisms on different food contact surfaces and evaluate the effectiveness of sanitation practices. 

2. Studying the role of microorganisms in food spoilage

This project focuses on identifying the microbial species responsible for food spoilage and understanding the factors that contribute to their growth and proliferation. 

3 Investigating the effectiveness of food preservation techniques

This project aims to assess the efficiency of various food preservation methods, such as thermal processing, freezing, drying, or fermentation, in controlling microbial growth and extending the shelf life of food products. 

4. The impact of processing methods on the microbial quality of dairy products 

5. Investigating the microbial safety of raw and processed seafood 

6. Assessing the effectiveness of natural antimicrobial compounds in food preservation 

7. Microbiological analysis of fermented foods and their health benefits 

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8. Investigating the role of microorganisms in the production of foodborne toxins 

9. Studying the microbial diversity and dynamics of artisanal cheese production 

10. Evaluating the microbial quality of fresh fruits and vegetables along the supply chain 

11. Analyzing the prevalence and antimicrobial resistance of bacteria in poultry products 

12. Exploring the microbiological quality and safety of ready-to-eat foods 

13. Investigating the role of biofilms in foodborne pathogen persistence and contamination 

14. Assessing the microbial spoilage of bakery products and the factors influencing it 

15. Studying the microbial ecology of fermented beverages (e.g., beer, wine, kombucha) 

16. Analyzing the microbiological safety of street foods in urban areas 

17. Investigating the occurrence and control of foodborne viruses in food processing environments 

18. Exploring the microbial composition of traditional fermented foods from different cultures 

19. Assessing the microbiological quality of spices and herbs used in food preparation 

20. Investigating the impact of food processing techniques on the survival of probiotic bacteria 

21. Studying the microbial safety of plant-based alternatives to meat and dairy products 

22. Analyzing the microbiological quality of processed meat products and the presence of pathogens 

23. Investigating the microbial ecology of food production facilities and the prevention of contamination

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• Can microbiologists make vaccines?
• Can a microbiologist work in NNPC?
• How to be a good microbiologist?
• Can microbiologists become doctors?

Food microbiology seminar topics

Here’s a list of seminar topics in food microbiology:

1. Foodborne pathogens: Identification, detection, and control strategies 

2. Microbial spoilage of food: Causes, mechanisms, and prevention 

3. Emerging trends in food microbiology research 

4. Microbiological safety of fresh produce: Challenges and solutions 

5. Role of probiotics in promoting gut health and food safety 

6. Microbial ecology of fermented foods and beverages 

7. Antimicrobial resistance in foodborne bacteria: Implications and interventions 

8. Foodborne viruses: Detection, transmission, and control measures 

9. Microbial risks associated with seafood consumption 

10. Microbiological quality and safety of street foods 

11. Microorganisms in food processing environments: Monitoring and control 

12. Microbial hazards in dairy products and their control strategies 

14. Food preservation techniques: Traditional methods and emerging technologies 

15. Microbial contamination of spices and herbs: Risks and mitigation 

16. Food safety challenges in the era of global food trade 

17. Role of biofilms in foodborne pathogen persistence and resistance 

18. Advances in rapid methods for microbial analysis in food 

19. Microbial risk assessment: Applications in food safety management 

20. Microbial quality of ready-to-eat foods: Issues and control measures 

21. Fermented foods as functional foods: Health benefits and safety considerations

Conducting a Literature Review 

Before diving into the project, conducting a thorough literature review is crucial. 

Exploring scientific journals , research databases, and reputable online sources allows researchers to gain a comprehensive understanding of the current knowledge and gaps in the chosen food microbiology topic. 

Analyzing previous studies and findings provides a foundation for formulating a research question and hypothesis. 

Developing a Research Question and Hypothesis 

A well-defined research question is essential for any food microbiology project. It should be specific and address a gap in knowledge or provide a practical solution to a food safety or quality issue. 

Based on the literature review, researchers can formulate a hypothesis, which serves as a testable prediction or explanation for the expected outcome of the experiment. 

Designing and Planning the Experiment 

Once the research question and hypothesis are established, designing and planning the experiment becomes the next crucial step. 

Researchers need to identify appropriate food samples , research methodologies, and techniques necessary to carry out the study. 

Creating a detailed experimental protocol and considering safety measures ensures a systematic and organized approach to the project. 

Data Collection and Analysis 

With the experimental plan in place, researchers proceed with gathering data by following the designed protocol. 

This may involve collecting food samples, performing microbiological analysis, and utilizing specialized equipment. 

Accurate and detailed record-keeping is essential for subsequent data analysis. Once the data is collected, researchers employ statistical methods and software to analyze the information and draw meaningful conclusions. 

Interpreting and Discussing 

Results After data collection, researchers interpret the gathered information and discuss the results. 

The microbial data is compared with existing literature, and any discrepancies or novel discoveries are analyzed. 

Researchers discuss the implications of their findings, highlighting the significance of the research in the context of food safety , quality, and preservation. 

Presenting the Research 

The final phase of a food microbiology project involves presenting the research findings. 

Researchers can prepare a comprehensive research report or an oral presentation. Creating engaging visual aids, such as charts, graphs, or diagrams, helps convey information effectively and enhances audience understanding. 

Presenting the research to peers, professors, and industry professionals provides an opportunity for valuable feedback and discussion. 

Engaging in a food microbiology project allows researchers to explore the intricate world of microorganisms in our food. 

By choosing an engaging and relevant topic, conducting a thorough literature review, designing and executing experiments, and analyzing the results, researchers contribute to scientific knowledge and address real-world challenges in food safety and quality. 

FAQ Section 

What are some emerging trends in food microbiology research .

Emerging trends in food microbiology research include studying the microbiome of food, exploring the role of microbial metabolites in food quality, and investigating the potential of using beneficial microbes for food preservation. 

How can food microbiology research contribute to food safety? 

Food microbiology research helps identify potential sources of contamination, develop effective preservation techniques, and understand the behavior of pathogenic microorganisms, ultimately leading to improved food safety practices. 

What are some common methods used to analyze microbial contamination in food? 

Common methods for analyzing microbial contamination in food include culture-based techniques, molecular methods like PCR, and next-generation sequencing for microbial identification and characterization. 

Can I conduct a food microbiology project using basic laboratory equipment? 

Yes, many food microbiology projects can be conducted using basic laboratory equipment such as an incubator, autoclave, microscope, and basic microbiological media. However, more specialized projects may require additional equipment. 

Are there opportunities for publishing food microbiology research? 

Yes, there are opportunities to publish food microbiology research in scientific journals and present findings at conferences or symposiums. It allows researchers to share their work with the scientific community and contribute to the field.

• Does bitter leaf cure infection
• Does Bitter Kola Affect Drugs? 
• 8 Health Benefits of Garden Egg for Skin 
• Best L-Glutamine Powder for Gut Health
• Health Benefits of Palm Wine During Pregnancy 

Food Microbiology Past Papers Exam Questions

Guess paper 1: food microbiology fall – 2020 past papers.

Time Allowed:  3 hours

Total Marks:     70, Passing Marks (35)

Q. No. 1:Mark the following statements either as True or False. (14 Marks) a. Salmonella enteridis & typhimurium are serovars (True / False) b. Modified Atmospheric packaging was first recorded in 1937 as an extension of shelf life of apples (True / False) c. Food preservation usually involves preserving the growth of bacteria, fungi (such as yeasts), or other micro-organisms (True / False) d. In order to work efficiently Probiotics must compete over 1000 bacteria in gut (True / False) e. The study of foods and their production procedures is known as food microbiology (True / False) f. Beer and Ale are produced from starch and grains (True / False) g. Microorganisms themselves can act as important food source (True / False) h. Spirulina, a Cyanobacteria is a popular food source sold in health stores (True / False) i. The softness of cheese is adjusted by types of microorganism and their metabolites (True / False) j. Foods can be contaminated by pathogens at any point in food production, storage or preparation process (True / False) k. Detection of food borne pathogen is an important part of food microbiology (True / False) l. Probiotics modulate cytokine profiles (True / False) m. The alcoholic content of distilled liquor is rated by proof (True / False) n. If the pathogens grows in food before consumption and forms toxins that affect food consumer without further microbial growth , the disease is food intoxication The alcoholic content of distilled liquor is rated by proof (True / False)

Q. No. 2: Define food spoilage. What are the factors that cause food spoilage? Give names of common spoilage bacteria.

Q. No. 3: What is food microbiology? Enlist the various methods of food preservation .

Q. No. 4: Explain Food infections and Food Intoxications with examples. Describe Shigellosis with the help of following headings. Causative Agent, Natural source, Transmission Pathogenesis & Treatment.

Q. No. 5: What is the relationship between microorganism and food? Write down the procedure for production of Beer & Cheese.

Q. No. 6: Write short note on the following (7+7 Marks) (a) Public Health & Sanitation (b) Perferingens Poisoning

Guess Paper 2: Food Microbiology Spring – 2020 Past Papers

Related posts:.

• Fresh Water Microbiology Past Papers Exam Questions
• Gen Microbiology Past Papers Exam Questions
• Adjectives for food | How to describe Food?
• Difference between Food chain and Food web
• Past Papers Clinical Microbiology
• General Microbiology Past Papers

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• 29 August 2024

Are you what you eat? Biggest-ever catalogue of food microbes finds out

• Ewen Callaway

You can also search for this author in PubMed   Google Scholar

Fermented foods such as kimchi contain microbes that are also found in the human microbiome. Credit: Chung Sung-Jun/Getty

You are what you eat — at least when it comes to the microbiome. A catalogue of microorganisms from more than 2,500 cheeses, meats and other foods suggests that a small portion of each person’s microbiome comes from the food they eat. The study 1 is the largest-ever compendium of bacteria, fungi and other microbes found in foods.

Some microbes are an essential ingredient of fermented foods — from salami to sauerkraut and kimchi to kefir. Other microorganisms in fermented and unfermented foods could be important to their taste and other properties such as how quickly they spoil, says microbiologist Nicola Segata at the University of Trento, Italy, who co-led the work, published in Cell on 29 August.

Fermented foods

Segata and his colleagues sequenced microbial DNA from nearly 2,000 foods and collated these data with almost 600 existing food microbiomes. Most of the foods were fermented — Segata was sure to include samples of Gorgonzola cheese, one of his favourites — but the study also included fresh meat, fish, fruit and vegetables.

Similar foods tended to harbour similar microbes, although a closer look revealed some intriguing patterns. Lactic acid-making bacteria including Lactobacillus were especially prevalent in dairy products, but the composition varied. Dutch blue cheese harboured different Lactobacillus species from Italian fontina and mozzarella, for instance. Microbes from coffee, kombucha and pu’er — a fermented tea from Yunnan, China — resembled those in alcoholic beverages.

Nearly every microbiome study uncovers organisms that have never been seen before, and this one was no different. About half the microbes the researchers identified were new. Pulque — a sour agave wine drunk in Mexico — was especially rich in this microbial dark matter, as were African palm wine and cheese brine.

Microbe overlap

When the researchers compared the food microbiomes with thousands of microbiomes from human guts and mouths, they found a degree of overlap. About 3% of the microbe species in adults’ guts, 8% of children’s and more than 50% of newborns’ were also found in food. This doesn’t necessarily mean that these microbes all came from foods people ate, Segata says: the overlap could also reflect instances in the past when food microbes became established in peoples’ guts and began circulating between humans. The food microbes in newborns’ microbiomes tended to be associated with dairy but are also found in breast milk.

None of these findings is especially surprising, says Benjamin Wolfe, a microbiologist at Tufts University in Medford, Massachusetts. But the study lays the groundwork for detailed research into why various microbes — and communities of microbes — are in particular foods. He’s also intrigued by all the unknown microbes in what we eat. Mining these, Wolfe says, could lead to new kinds of food with novel properties.

doi: https://doi.org/10.1038/d41586-024-02778-8

Carlino, N. et al. Cell http://dx.doi.org/10.1016/j.cell.2024.07.039 (2024).

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Food and Dairy Microbiology (Exam Questions) | Microbiology

ADVERTISEMENTS:

Everything you need to know about food and dairy microbiology. Some of the most frequently asked questions are as follows:-

Q.1. The prize announced by the French government was won by a confectioner Nicholas Appert in 1809. What was it for?

Ans: He showed that food could be preserved if it was sealed in tightly stoppered containers and boiled for a specific duration of time.

Q.2. Where are Central Food and Technological Research Institute situated in India?

Ans: At Mysore.

Q.3. What do you mean by C.F.T.R.I.?

Ans: Central Food and Technological Research Institute.

Q.4. What is 12 D treatment?

Ans: It comprises 12 decimal reductions by which theoretical populations of Clostridium botulinum endospores are decreased by 12 logarithmic cycles. In simple words if there were 10 12 (1,000,000,000,000) endospores in a food can; only one of them should survive after treatment.

Q.5. Are obligate thermopiles a problem in storage at temperatures lower than 45°C? If not, why?

Ans: No. Because they generally remain dormant at temperatures lower than about 45°C.

Q.6. Thermopile anaerobic spoilage is very common in canned food. The can usually swells from gas and the contents have lowered pH and a sour odour. Which sort of microorganisms is responsible for this?

Ans: A number of thermopile species of Clostridium are responsible for the above.

Q.7. What is flat sour spoilage of canned foods?

Ans: When the thermopile spoilage occurs but the can is not swollen by gas production, it is called flat sour spoilage, which is caused by thermopile bacteria as Bacillus stearothermophilus which occur in the starch and sugars used in food preparation.

Q.8. In what conditions do mesophilic bacteria spoil canned foods?

Ans: If the food is unprocessed or if they can leaks.

Q.9. Give the steps involved in commercial sterilization process in industrial canning.

Ans: The steps involved in commercial sterilization are:

(1) Washing, sorting and blanching of the food material. In blanching, food is treated with hot water or live steam that softens the product to fill the can better. Blanching also destroys enzymes which may change the colour, flavour or texture of the product and also lowers the microbial count.

(2) The cans are filled to the extent leaving the least dead space.

(3) The cans are placed in a steam box to drive out the dissolved air.

(4) The cans are sealed.

(5) The cans are sterilized in large retorts with steam under pressure.

(6) The cans are copied by spraying or submerging in water.

(7) The cans are labeled, stored and delivered.

Q.10. Which are the important spoilage organisms of acid foods in cans?

Ans: They are moulds, yeasts, and occasionally species of acid tolerant, non-endospore forming bacteria.

Q.11. Which are the organisms that create problems due to being heat resistant and acid tolerant?

Ans: The heat resistant mould Byssochlamys fulva that produce heat resistant ascospores and Aspergillus. Bacillus coagulans can grow at a pH of 4.0.

Q.12. How is aseptic packaging done?

Ans: By feeding the rolls of packaging materials in hot hydrogen peroxide solution and sometimes aided by ultraviolet light. The metal containers can be sterilized with super-heated steam or other high temperature methods or high energy electronic beams.

Q.13. Pathogenic bacteria often do not grow under low temperature preservation of food. However, there are exceptions that some bacteria do. List them.

Ans: Clostridia which cause type E botulism, Yersinia enterocolitica and Listeria monocytogenes.

Q.14. How could pork be made free from parasitic worms which cause trichinosis, without heating?

Ans: By irradiating.

Q.15. What is irradiation logo?

Ans: The irradiation logo indicates that the food has received irradiation treatment.

Q.16. High energy electron accelerators are much faster and achieve sterilization within a few seconds, but they have low penetrating power. Therefore, for what sort of food preservation is they suitable?

Ans: Sliced meats, bacon and similar thin products.

Q.17. What are the common additives used to retard the spoilage of food?

Ans: Sodium benzoate, sorbic acid and calcium propionate are the common additives.

Q.18. What are the chemical additives often added to meat products like ham, bacon, hot dogs and sausage?

Ans: These are sodium nitrate and sodium nitrite.

Q.19. What are the two main functions of nitrites?

Ans: 1. To preserve the red colour of the meat by reacting with blood components.

2. To prevent the germination and growth of any botulism endospores, which may be present.

Q.20. What is the drawback of nitrites?

Ans: Nitrites with amino acids form certain carcinogenic products like nitrosamines. Therefore, the amount of nitrites added to food has been reduced these days.

Q.21. Which are the microorganisms responsible for the spoilage of bread?

Ans: Aspergillus, Neurospora sitophia, Mucor sp. and Rhizopus Nigerians cause bread mould.

Q.22. Name the organisms that turn raw milk sour.

Ans: Streptococcus lactis, S. cremoris and Lactobacillus bulgaricus.

Q.23. Which organism spoils pasteurized milk (turn into sour milk)?

Ans: Lactobacillus thermopiles.

Q.24. Which organisms spoil chicken (cause sliminess)?

Ans: Achromobacter sp, Pseudomonas, Alcaligenes sp. and Flavobacterium sp.

Q.25. Which organisms cause spoilage (fishy odour) offish?

Ans: Achromobacter sp, Flavobacterium, Micrococcus, Pseudomonas sp. and Serratia sp.

Related Articles:

• Spoilage of Food: 2 Factors | Food Microbiology
• Soil Microbiology (Exam Questions and Answers)| Microbiology

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Food Microbiology

20 questions

Introducing new   Paper mode

No student devices needed.   Know more

Bacteria are

Prokaryotes

Non living things

Which microbe is not affected by antibiotics ?

Bacteria and viruses both

None of the above

• 3. Multiple Choice Edit 1 minute 1 pt How do some bacteria move? They use flagella They use cilia They use pseudopods They use blood, air, etc.

The bread or idli dough rises because of

Growth of Yeast

The cell wall of Gram positive bacteria contains

Peptidoglycan

phopholipids

It may be present in canned foods

clostridium botulinum

staphylococcus aureus

campylobacter

Salmonellosis is a/an ...

eating disorder

heart illness

food-borne illness

Which one factor can you see on the spoiled bread?

mold on the surface of the bread

the color turned to greenish

smell like fish

Why did some of food in the fridge delayed its food spoilage?

There air no air in the fridge

Microorganism can live in cold temperature

The temperature is not suitable for microorganism growth

Microorganism will die in the fridge

Ramli bought a fried rice and decided to have the meal on the next day. He put the food on the table. On the next day, the food was smelly and the rice's texture changed. Give an inference based on the observation on the food.

Ramli did not put the food in the fridge

The microorganism growth and reproduce on the food

The food was not cooked well

The food is not healthy

a structure produced by prokaryotes, such as bacteria, in unfavorable conditions; a thick wall encloses the DNA and some of the cytoplasm.

What shape are these bacteria?

Which of the following is a true statement about bacteria?

Bacteria exist in only a few environments on earth

Bacteria can grow to extremely large sizes

Most bacteria are harmful to humans

Bacteria can be both harmful and helpful to humans

• 14. Multiple Choice Edit 30 seconds 1 pt The organism that a virus enters and uses is called a  host parasite guest brujeria

Gives the cell strength and structure

Where DNA is housed

Allows the cell to move

Where proteins are made

Why do bacteria enters the stationary phase?

Because of the limitation of essential nutrients and accumulation of toxic by-products.

Because they get tired.

Because of depletion of nutrients.

The portion of the growth curve where rapid growth of bacteria is observed is known as-

Stationary Phase

Death Phase

____ is the methods which lower the water content of food to a point where the activities of enzymes and food spoilage and food poisoning microorganisms are destroyed / inhibited.

Adding propionates

Impregnate wrappers

Psychrophiles are those bacteria that able to grow under........

• 20. Multiple Choice Edit 30 seconds 1 pt Bacteria, viruses, and parasites are responsible for most foodborne illnesses. True False

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List of Some Food Microbiology Project Topics in Pdf You Can Consider for Your Research

As a microbiology researcher, student or postgrad you may be required to work on specifically food microbiology project topics. This means you are going to specifically be looking for only microbiology research topics that have to do with food. Food microbiology research topics will focus on research about the microorganisms that inhabit, help create or contaminate food.

So we have quickly put together a list of food related microbiology project topics (pdf & word) for you.

Before you browse through the list if you wish to search our Research Database for food microbiology project topics and materials. See below;

• Check out the Microbiology Research Section
• Enter your topic or keywords in the search space if you already have a topic
• Alternatively you can browse through and filter to get project, thesis or seminar topics

Now, for some food microbiology project topics

1. Microbiology of Polyethylene-Packaged Sliced Watermelon (Citrullus lanatus) Sold by Street Vendors in Nigeria

Ten packaged, freshly sliced watermelon were collected from different street vendors to determine their microbiological quality. Eight different microbial isolates were obtained from the sliced watermelon samples, namely Escherichia coli, Klebsiella aerogenes, Proteus mirabilis, Staphylococcus aureus, Lactobacillus spp., Saccharomyces cerevisiae, Rhizopus stolonifer and Mucor spp.

2. Plasmid Profile Of Streptococcus lactis And Lactobacillus Plantarum Isolated From Ogi Encoding For Acetaldehyde In Yoghurt

An investigation was carried out on the plasmid profile of  Streptococcus lactis  and  Lactobacillus plantanum  isolated from a total of 120 samples collected from Oyingbo, a local market in Lagos State. Morphological, cultural, physiological characterization and API kits were employed to isolate and identify and  treptococcus lactis  and  Lactobacillus plantanum

3. Isolation And Identification of Microorganisms From Herbal Mixtures Sold at Enugu Metropolis

The safety, efficacy and quality of herbal mixtures have been an important concern for health authorities and health professional, especially now there is increase in the use of herbal mixtures. This study was aimed at isolation and identification of microorganisms from some liquid herbal mixtures sold in Enugu metropolis, South East of Nigeria.

4. Physicochemical and Phytochemical Analysis of Honey and Shea Butter Samples and Their Antibacterial Effect on Staphylococcus aureus AND Klebsiella pneumoniae

This research work was carried out to examine the physicochemical and phytochemical constituents of honey and Shea butter samples respectively and their antibacterial effect on  Staphylococcus aureus  and  Klebsiella pneumoniae . The physicochemical screening of honey showed that the honey samples used have low water activity, low moisture content, low pH value below 4.0 and Ash while the phytochemical analysis of Shea butter revealed the presence of Saponnins, Tannins, Alkaloids, Steroid and Phenol.

5. Characterising Growth Behaviour of Yeast Strains Isolated from Mango Fruit in Carbon, Nitrogen and Stress Environments

The present experiment aims at investigating the growth behaviour of different yeast strains inselected carbon, nitrogen and stress environment to obtain strains with prospects for industrialapplication.   Specifically,   the   study   is   set   to:   isolate   yeast   from   decaying   mango   fruit   anddetermine growth performance of yeast strains in different environments, carbon, nitrogen andstressors.

6. Antimicrobial activities of selected plants (bitterleaf, utazi, and bitterkola leaf)extracts against fish pathogenic bacteria

Aquaculture has been a growing activity for the last 20 years worldwide and this impressive development has been attended by some practices potentially damaging to animal health. The bacterial infections are considered the major cause of mortality in aquaculture. Among the common fish pathogens,  A. hydrophila  and  Y. ruckeri  as gram-negative and  S. agalactiae ,  L. garvieae  and  E. faecalis  as grampositive bacteria cause infectious diseases.

7. MICROBIAL QUALITY ASSESSMENT OF LOCALLY PRODUCED KUNU SOLD AT TANKE AREA OF ILORIN METROPOLIS

Nine samples of freshly prepared kunu was taken from local vendors and hawkers at Tanke area, Ilorin, Kara State and analyzed for microbial quality. The pH of the samples ranged from 2.66 to 4.06. The total bacterial count ranged from 1.5×104 to 7.4×104 cfu/ml; the total coliform count ranged from 1.0×102 to 8.0x103cfu/ml; the faecal coliform count ranged from 0 to 3.0x103cfu/ml; the total fungi count ranged from 3.2×104 to 2.7x105cfu/ml. The presence of high microbial load was an indication of poor hygiene and/or poor quality cereals and water used in the preparation.

8. Phytochemical Analysis and Antimicrobial Effect of Calotropis procera (Sodom apple) Leaves Extract on Some Bacteria Isolated from Spoilt Nunu Milk

This study was carried to with the aim of determining the antibacterial effect of Calotropis procera against some bacteria isolated spoilt nunu. Bacteria isolated from spoilt nunu were identified based on their Gram characteristics, morphology and biochemical characteristics. Calotropis procera was extracted using ethanol, methanol and distilled water.

9. Antimicrobial Effect of Natural Honey and Mango Leave on Pathogenic Bacteria

Honey has since been found to possess antibacterial property and is therefore employed for wound and gastro-intestinal disease therapy. This study evaluates the antibacterial spectrum and efficacy of honey and compared with tetracycline.  Different concentrations (50, 75 and 100.0 %) of honey were studied in-vitro using Staphylococcus aureus, Klebsiella spp, Escherichia coli and Citrobacter spp

10. Comparative Evaluation of Bacteria and Fungi Diseases Associated with Saccharum officinarum (Sugarcane) in Ethnobotanical Garden of Wesley University, Ondo

The comparative evaluation of the bacterial and fungal diseases associated with Saccharum officinarum (Sugarcane) in ethnobotanical garden of Wesley University, Ondo was carried out through different microbial processes.

11. Investigating The Presence Of Staphylococcus Aureus And Escherichia Coli In Dairy Products

Dairy products are various products derived from cow’s milk or that of other female mammals such as goat, sheep, yaks, horses, camel. Dairy products include yoghurt, nono (fermented cow’s milk, madara (unfermented cow’s milk, cheese, whey, condensed and evaporated milk.) (cultureforhealth, 2015).

12. ANTIFUNGAL EFFECT OF GARCINIA KOLA

The study determines the antifungal effects of aqueous, ethanolic and methanolic extracts of Garcinia kola on some selected fungal isolates and their phytochemical constituents. The antifungal sensitivity and Minimum Inhibitory Concentration (MIC) were determined by agar well diffusion and agar dilution methods, respectively using Sabouraud dextrose agar.

13. ISOLATION AND IDENTIFICATION OF MICROORGANISMS RESPONSIBLE FOR SPOILAGE OF DAIRY PRODUCT (MILK, YOGHURT AND LOCALY PREPARED CHEESE)

Milk, Yoghurt and Cheese are highly valuable food which are readily digested and have high concentration of nutrients which have proved to be a heaven of microbes, studies were conducted on the isolation and identification of microbes [Fungi and Bacteria] on peak canned milk, yoghurt, locally prepared cheese and cheese water.

14. PRODUCTION AND QUALITY EVALUATION OF BANANA (MUSA SAPIENTUM) WINE

Juice was extracted from banana (Musa sapientum) pulp with the addition of lemon juice and was inoculated with Baker’s yeast (Saccharomyces cerevisiae) and held at 30  for seven days. The result of the yeast count increases at 48hr, and at 96hr the yeast count decreased gradually. It ranges from 4.9×107 cfu/ml at 0hr, 5.1×107 at the 48hr and 4.8×107 cfu/ml at 168hr.

15. MICROBIOLOGICAL AND MICROBIAL ASSESSMENT OF COMMERCIALLY PREPARED YOGHURTS SOLD IN ENUGU

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11 thoughts on “ list of some food microbiology project topics in pdf you can consider for your research ”.

Iam Tamilselvan now iam studying msc microbiology I need a project topics in food microbiology

I am given a project topic on bacteriological analysis of perishable foods sold in major markets in Calabar metropolis. Please I need materials on this topic

hy i am undergraduate student of biotechnolgy and i need a simple research topic related to food microbiology

I am manojkumar now I am studying MSc Microbiology I need a project topics in vegetable and fruits

I am a phd candidate studying food and industrial microbilogy. i need a research topic. Thanks.

Hi I am a post graduate student (MSc) I need a project topic on food biotechnology or food microbiology

Hello I am msc student studying food microbiology, I need project topics

I am an Msc student food science and technology , I need project topic that is related to Probiotic or prebiotic

You can check https://afribary.com/works?search=&search=probiotic

Hello, I’m MSc student, I need a project topic related to entrepreneur microbiology, under food and industrial microbiology..

I am an MSc student of food microbiology. I need a project topic that is related to mayonnaise production.

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Home » Medical Science » Microbiology Questions and Answers

Microbiology Questions and Answers

Microbiology questions and answers Papers Free Pdf is available. We have given microbiology essay questions and answers Papers in a PDF format. So that the applicants can get the microbiology questions and answers pdf Sample Papers for practice purpose.

We have also provided solutions for the microbiology exam Previous Papers. Therefore, Applicants can check the answers with actual solutions while practicing microbiology Model Papers. Here we are providing Sample Question Papers for microbiology exam.

Hence Candidates can use microbiology exam questions and answers pdf Sample Papers as a reference in your preparation. Also, check the official site attached below for further more microbiology questions and answers pdf Previous Year Papers.

Questions and Answers on Microbiology

1. Staphylococcus aureus enterotoxin, all are true, except : (1) Preformed toxin (2) Incubation period is short (1-6 hours) (3) The toxin stimulates the vagus nerve and the vomiting centre of the brain. (4) Treatment is mainly by early institution of antibiotics.

2. Positive tube coagulase test is a property of all the following species of staphylococcus, except : (1) S. aureus (2) S. hyicus (3) S. Intermedius (4) S. Lugdunensis

3. Staphylococcus epidermidisa, all are true, except : (1) Accounts for 75% of CONS (2) Phosphatase negative (3) Produces biofilon (4) causes stitch abscesses

4. S. pyogenes is differentiated from S. agalactial by all, except : (1) C. carbohydrate antigen (2) M. protein (3) Bactracin susceptibility (4) CAMP test

5. All are true about streptolysin 0, except : (1) Causes hemolysis on the surface of blood agar plate. (2) Strongly antigenic (3) Useful for retrospective diagnosis of streptococcal infection (4) Not useful for diagnosis of post streptococcal glomerulonephritis.

6. In revised Jones criteria for acute rheumatic fever, the major manifestations include all, except : (1) Subcutaneous nodules (2) Pancorditis (3) Arthritis (migrating polyarthritis) (4) Increased ASO antibodies

7. Which is not a property of S.pneumonia ? (1) Bile solubility (2) Animal pathogenicity in mice (3) Growth in presence of 40% bile (4) Optochin sensitivity

8. All the following are causative agent of NGU, except : (1) Chlamydia trachomatis (2) Mycoplasma hominis (3) Candida albicans (4) Meningococci

9. Serogrouping of meningococcus is based on a (1) Outer membrane protein (2) Endotoxin (3) Capsular polysaccharide (4) Transferrin binding protein

10. Waterhouse-Friderichsen syndrome, all are true, except : (1) Caused by meningococcus (2) Bilateral adrenal haemorrhage is seen (3) Purpura fulminans is a feature (4) Pathogenesis is due to capsule

11. Transport media used for gonococci is : (1) Stuart’s medium (2) Pike’s medium (3) VR medium (4) Cary blair medium

12. Metachromatic granules of corynebacterium diptheriae can be stained by all of the following special stains, except : (1) Neisser’s stain (2) Ziehl-Neelsen stain (3) Albert’s stain (4) Ponder’s stain

13. Gram-stain morphology of bacillus anthracis is : (1) Jennis racket appearance (2) Drum stick appearance (3) Bamboo stick appearance (4) Spectacle glass appearance

14. Emetic toxin of B.cereus – all are true, except : (1) Produces food poisoning similar to S.aureus. (2) Chinese fried rice is a common source. (3) Serotype associated 2, 6, 8. (4) Incubation period 1-5 hours.

15. Site of action of tetanus toxin (1) Presynaptic terminal of spinal cord (2) Postsynaptic terminal of spinal cord (3) Neuromuscular junction (4) Muscle fibre

16. Pseudomembranous colitis is caused by (1) Clostridium perfringens (2) Clostridium difficile (3) Clostridium tetani (4) Clostridium botulinum

17. Fatty acid composition of anaerobic bacteria can be determined by which of following tests ? (1) Phage typing (2) Biotyping (3) Gas-liquid chromatography (4) Immunoassay

18. MPT 64 antigen is used to detect – (1) M. tuberculosis from M. bovis (2) M. tuberculosis complex from NTM (3) Acid-fast bacilli from non acid-fast bacilli (4) M. tuberculosis from M. leprae

19. Line probe assay for M. tuberculosis – all are true, except : : (1) Used for identification of MTB complex (2) Defects rifampicne resistance (3) Detects isoniaziel resistance (4) Useful for paucibacillary smear-negative specimens

20. Interferon Gamma Release Assay (IGRA) has the advantage over tuberculin test : (1) Positive indicates active infection (2) Has less false negative result (3) Has no false positive result (4) Can be used as marker of prevalence

21. Which of the following types of leprosy is the most infectious ? (1) Lepromatous leprosy (2) Tuberculoid leprosy (3) Borderline tuberculoid leprosy (4) Mid-borderline leprosy

22. Which of the following can be used for cultivation of Mycobacterium leprae ? (1) Brain heart infusion agar (2) Chorioallantoic membrane of chick embryo (3) Foodpad of mouse (4) All of the above

23. Which of the following serotypes of chlamydia trachomatis cause lymphogranuloma venereum ? (1) A,B, Ba, C (2) D-K (3) L1-L3 (4) Only A

24. Which of the following is the causative agent of donovanosis ? (1) Klebseilla pneumoniae (2) Leishmania donovani (3) Calymmatobacterium granulomatis (4) Streptococcus mutans

25. Which of the following tests is performed to demonstrate congenital syphilis ? (1) FTA-ABS test (2) IgM FTA-ABS test (3) TPI test (4) TPHA test

26. Which of the following is the causative agent of Rickettsial pox ? (1) Ricketisia prowazekii (2) R.typhi (3) R.akali (4) R.conori

27. Vibrio parahaemolyticus strains isolated from environmental sources can be differentiated from those isolated from humans cases by : (1) Kanagawa phenomenon (2) modified CAMP test (3) Reverse CAMP test (4) All of the above

28. Which statement best describes toll like receptors ? (1) Cell-associated receptors that enhances phagocytosis of pathogens (2) Acute phase proteins which activate complement system (3) Receptors which activate large number of T helper cells (4) Receptors for polyclonal activation

29. Exotoxins do not have which of the following characteristics ? (1) They are produced extracellularly (2) They are produced by both gram positive and gram-negative bacteria (3) Cannot be converted into toxoids (4) They are heat-labile

30. Super antigen causes : (1) Enhancement of phagocytosis (2) Polyclonal activation of B-cells (3) Antigen presentation by macrophage (4) Activation of complement

31. Which antibody mediates ADCC (Antibody Dependent Cell Mediated Cytotoxicity) ? (1) IgA (2) IgG (3) IgE (4) IgM

32. The technique used for monoclonal antibodies production is called : (1) Hybridoma (2) Rosette formation (3) Opsonisation (4) Immunofluorescence

33. Elek’s test is an example of : (1) Agglutination (2) Neutralisation test (3) Precipitation test (4) Complementation fixation test

34. Indirect immunofluorescence test may be used for detection of : (1) Rabies virus antigen (2) Antibodies in syphilis (3) Both of the above (4) None of the above

35. Monoclonal antibodies recognize a single : (1) Antigen (2) Epitope (3) Paratope (4) None of these

36. The chromogen most commonly used to label antibodies in ELISA is : (1) Malachite green (2) Alkaline phosphatase (3) Congo red (4) Superdismutase

37. High titres of antinuclear antibodies are indicative of : (1) Parasitic infections (2) Fungal infections (3) Autoimmune diseases (4) Bacterial diseases

38. All the following statements about hybridoma technology are true except : (1) Specific antibody producing cells are integrated with myeloma cells. (2) Myeloma cells in salvage pathway grows well in HAT medium. (3) Ammopterin, a folate antagonist, inhibits de novo pathway. (4) HGPRT se and thymidylate synthetase are required for salvage pathway.

39. An agglutination reaction which makes use of staphylococcus aureus bound IgG as a reagent is known as: (1) Passive agglutination (2) Reverse passive agglutination (3) Coagglutination (4) Flocculation

40. Regarding the blotting techniques, which of the following is false ? (1) Southern blot is used to detect DNA. (2) Northern blot is used to detect RNA. (3) Western blot is used to detect antigens. (4) Eastern blot is used to analyse proteins for post-translational modifications.

41. Which of the following disease is NOT vaccine preventable ? (1) Mumps (2) Hepatitis B (3) Hepatitis C (4) Hepatitis A

42. CD8 cells can recognise : (1) MHC class I antigens (2) MHC class II antigens (3) MHC class III antigens (4) All of the above

43. Which of the following HLA types is associated with ankylosing spondylitis ? (1) HLA-BZ7 (2) HLA-DR4 (3) HLA-DP (4) None of the above

44. The animal used for monoclonal antibodies production is : (1) Mouse (2) Guinea pig (3) Rabbit (4) None of the above

45. The widely accepted theory of antibody formation is: (1) Direct template theory (2) Indirect template theory (3) Natural selection theory (4) Clonal selection theory

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Questions and Answers on Microbiology

Paper Type:  Essay

Pages:  5

Wordcount:  1147 Words

Date:  2022-03-29

Messenger RNA (mRNA) is a group of the ribonucleic acid molecules that transmit hereditary information to the ribosome from the DNA to help in the specification of the sequence of the amino acid of the proteins upon which genes are expressed. After the transcription of the pre-mRNA through the RNA polymerase, the mature and processed mRNA is converted into a polypeptide chains with amino acids as its building blocks (Bullock, & Manias, 2011). Within the DNA, the genetic information contained in the mRNA is in the succession of nucleotides, which are organized into codon, each comprising of three base pairs. Every codon is a code for particular amino acid, with the exception of the terminal codons, which end the synthesis process. The translation process requires two different kinds of RNA, which are Transfer and Ribosomal RNAs. The transfer RNA mediates the identification of codons to the resultant amino acids, whereas rRNA acts as the central component for the manufacturing of proteins within the ribosomes. The short presence of mRNA molecules starts with transcription and at last ends with their degradation. Amid its existence, the molecules of an mRNA may likewise be altered, transported and processed preceding transcription (Marieb, 2015). Molecules of eukaryotic mRNA often frequently require in-depth processing and ultimately transport unlike the molecules of prokaryotic mRNAs. Molecules of eukaryotic mRNA and the surrounding proteins are jointly referred to as RNP. Transcription process occurs when ribonucleic acids are made from the DNA. During the process, the RNA polymerase creates duplicates of genes to the mRNA from the DNA as required. The process is common in both prokaryotes and eukaryotes. One striking distinction, nonetheless, is that RNA polymerase partners with mRNA-processing enzymes throughout the transcription process to quicken the process. The unprocessed and short-lived product commonly referred to as mRNA is the ultimate outcome of the transcription process.

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Question 1(b)

Mrna (messenger rna).

Messenger ribonucleic acid is responsible for transcribing the hereditary code from deoxyribonucleic acid into forms easily accessible for reading and subsequently protein synthesis. It conveys hereditary information to the cellular cytoplasm to the nucleus of the cell.

rRNA (Ribosomal RNA)

Ribosomal RNA is situated in the cellular cytoplasm where ribosomes are located. rRNA coordinates the translation of the messenger ribonucleic acid into polypeptide chains, which are the building units of proteins.

tRNA (Transfer RNA)

Question 1 (b).

As the ribosomal RNA, the transfer RNA is situated within the cellular cytoplasm and is associated with protein formation. Transfer RNA conveys or exchanges protein constituents to the ribosome, which that relate to every three-nucleotide codon forming the rRNA. These groups of amino acids at that point can be combined and process, making the chains of polypeptides.

The steadfast replication of DNA is one of the foundations of heredity (Bullock & Manias, 2011). The process entails the separation of the DNA duplex into two strands with each piece acting as a template for the formation of new, distinctive and complementary strands. An assortment of enzymes and other catalytic factors control the process. Some enzymes serve to repair mis-pairs while others take care of the damaged DNA during and after the replication process.

Microbiology - Learning Outcome -2

Question 2 (a).

Fungi are members of the eukaryotic group of organisms, which include molds and yeasts, as well as common mushrooms. This category of organisms falls under the Fungi Kingdom, which is distinct from other eukaryotic animals and plants. An attribute that situates fungi under a kingdom distinct from those of plants and animals, as well as protists and bacteria is the chitin contained in their cell walls. Like animals, members of the fungi kingdom are heterotrophic, acquiring nourishment through the absorption of dissolved molecules through the secretion of digestive enzymes to their surroundings. These organisms do not photosynthesize and their growth through sporulation is their only means of mobility. Fungi are the main decomposers within the environment, either symbiotically or parasitically. Fungi assume a critical role in the organic matter decomposition, as well as nutrient exchange and cycling in the environment.

The growth of most fungi is by means of hyphae, thread-like and cylindrical structures of between two to ten micrometers in diameter and a few centimeters long. Hyphae develop at their apices, new ones forming through the branching process (Lee & Bishop, 2013). Hyphae can likewise fuse with their counterparts when they come into contact, a process commonly referred to as hyphal fusion. Such growth processes result in the development mycelia, which are interconnected networks of hyphae. These units of hyphae can either be coenocyte or septate. The latter has cellular pores that are permeable to the cytoplasm, nuclei, and organelles. The reproduction of fungi is an intricate process, which mirrors the differences in genetic constitution and lifestyles within the distinct kingdom of the fungi. Fungi reproduce through multiple propagation methods. Prevailing environmental conditions are important in triggering the genetically developmental states, which result in the structuring of specialized creatures for asexual or sexual reproduction. These structures support reproduction through efficient dispersal of spores and spore-loaded propagules.

Question 2 (b)

Both molds and yeasts fall under are eukaryotes, which are life forms with nucleus and membrane in the kingdom Fungi. They are both opportunistic and parasitic organisms towards the organic matter. However, they are distinct in terms of growth, reproduction, and structure. Yeasts are single-cellular organisms and round or oval shaped, whereas molds have more perplexing multi-cell structures, with multiple strands. The appearance of spores around the molds under a microscope shows how different is it from the structure of the yeast. Molds appear to be more colorful and rough unlike the relatively smooth and colorless colonies of yeasts. Most yeast types reproduce through the budding process. The outgrowths radiating from the parent cell increase in volume as the nucleus divides, shifting into the growing bud. The latter section cuts off to operate as an autonomous yeast cell. Fewer yeasts reproduce through the bi8nary fusion process, dividing two daughter cells. Then again, molds duplicate both asexually and sexually through the sporulation process (Lee & Bishop, 2013). While both yeast and mold flourish in warm, clammy conditions, the latter can develop in a more extensive acidic range unlike the former, which are constrained to pH levels of between 4.0 and 4.5. One ramification of this distinction in habitat conditions is that molds pose a more prominent danger to sanitation and food spoilage concerns. While mold and yeast are both related to negative perspectives, such as waste and contamination, they additionally have positive uses. Mold is instrumental in the breakdown of organic matter, forming fertilizer. Yeast is important in the production of ethanol and other food ingredients.

Bullock, S., & Manias, E. (Eds.). (2011). Fundamentals of pharmacology (7th ed.). Sydney, Australia: Pearson.

Lee, G., & Bishop, P. (2013). Microbiology and infection control for health professionals (5th ed.). Frenchs Forest, NSW, Australia: Pearson Australia.

Marieb, N. N. (2015). Essentials of human anatomy and physiology (11th ed.). San Francisco, CA: Pearson Benjamin Cummings.

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