Hajee Mohammad Danesh Science and Technology University, Dinajpur B. Se. Fisheries (Hons) Level 2 Semester II (July-December) Final Examination 2414 Course Title: Fisheries Microbiology-11
M-4-8-4
Course Code: FTL 203 Credit Hours: 3.0
T-28 Time 3 hours
Full marks 90
→Split answering of any question is unacceptable
Use separate answer script for answering each of the sections
Section-A
589-45
Answer any 5 (five)
2
3
1. a) Aquatic microbiology is a branch of ecology-justify it b) Explain the terms-phototrophic, barophilic, and saprophytic bacteria. e) Define aquatic bacteria. Write important characteristics of aquatic bacteria.
143-4
3 3
2. a) Define halophobic, halophilic, and halotolerant bacteria.
b) Name human pathogenic bacteria found in sewage polluted water.
c) Describe briefly the economic significance of aquatic microorganisms.
3
3
1-2-3
3. a) Give a quantitative and qualitative status of microorganisms in newly caught fish.
b) Define contamination of fish Write post-harvest sources of contamination of fish c) What is fish spoilage? How does kind of fish influence the rate of spoilage?
3
2
4. a) What are the qualitative changes in microorganisms during storage of at low temperature?
b) What happens when microbes act on amino acids of fish?
c) Write the types of anaerobic fermentation of glucose by microorganisms.
3
4
3
5. a). Write five genera of spore forming bacteria.
b) Describe briefly the flat sour spoilage of heated canned products.
c) What is TA spoilage of canned products?
3
3
3
6. a) Define obligate aerobic, facultative, and microaerophilic bacteria. by Classify halophilic bacteria depending on salt optima for their growth. c) Describe briefly the inicrobiology of salted fish products.
3 3
3×3-9
7. Write notes (any 3) on
a) Microorganisms of ground water b) Effects of water temperature on microorganisms
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