Question 1

All of the following are industrial products produced by microbes EXCEPT

Accepted Answer

A)  vitamin B12 and riboflavin. 
B)  uranium. 
C)  antibiotics. 
D)  industrial enzymes. 
E)  amino acids in food supplements. 
A)  vitamin B12 and riboflavin. 
B)  uranium. 
C)  antibiotics. 
D)  industrial enzymes. 
E)  amino acids in food supplements.

Question 2

Aseptic packaging works to preserve foods through

Accepted Answer

A)  creation of an anaerobic environment. 
B)  mutation of bacterial DNA. 
C)  creation of an anaerobic environment and high heat. 
D)  exposure to high heat. 
E)  increasing pH. 
A)  creation of an anaerobic environment. 
B)  mutation of bacterial DNA. 
C)  creation of an anaerobic environment and high heat. 
D)  exposure to high heat. 
E)  increasing pH.

Question 3

Xanthan used in household products is produced by bacteria

Accepted Answer

A)  selected for their ability to utilize lactose. 
B)  that are plant pathogens. 
C)  that were genetically modified. 
D)  that were irradiated to mutate them. 
E)  selected for their ability to utilize lactose and that are plant pathogens. 
A)  selected for their ability to utilize lactose. 
B)  that are plant pathogens. 
C)  that were genetically modified. 
D)  that were irradiated to mutate them. 
E)  selected for their ability to utilize lactose and that are plant pathogens.

Question 4

A large industry exists based on the synthesis of amino acids by microorganisms.

Accepted Answer

A) True 
 B)False

Question 5

Spoilage of canned foods stored at high temperatures, accompanied by gas production, is

Accepted Answer

A)  putrefactive anaerobic spoilage. 
B)  caused by acid- tolerant fungi. 
C)  spoilage by mesophilic bacteria. 
D)  flat sour spoilage. 
E)  thermophilic anaerobic spoilage. 
A)  putrefactive anaerobic spoilage. 
B)  caused by acid- tolerant fungi. 
C)  spoilage by mesophilic bacteria. 
D)  flat sour spoilage. 
E)  thermophilic anaerobic spoilage.

Question 6

Discuss the production of four different foods that require microbial fermentation in their products. In your discussion, name the specific microorganisms used and describe the fermentation by- product(s) needed for the production of each food item.

Accepted Answer

Sure! There are several foods that requ

Question 7

What will be produced if wine is aerated?

Accepted Answer

A)  CH4 
B)  acetic acid 
C)  ethanol + CO2 
D)  CO2 + H2O 
E)  None of the answers is correct. 
A)  CH4 
B)  acetic acid 
C)  ethanol + CO2 
D)  CO2 + H2O 
E)  None of the answers is correct.

Question 8

The following steps are required for making cheese. What is the second step?

Accepted Answer

A)  inoculation with lactic acid bacteria 
B)  inoculation with Penicillium 
C)  enzymatic coagulation of milk 
D)  fermentation of curd 
E)  separation of curds and whey 
A)  inoculation with lactic acid bacteria 
B)  inoculation with Penicillium 
C)  enzymatic coagulation of milk 
D)  fermentation of curd 
E)  separation of curds and whey

Question 9

The longer interior- ripened cheeses are permitted to ripen, the milder the taste of the cheese.

Accepted Answer

A) True 
 B)False

Question 10

Radiation works to preserve foods through

Accepted Answer

A)  creation of an anaerobic environment and high heat. 
B)  lethal mutation of bacterial DNA. 
C)  creation of an anaerobic environment. 
D)  exposure to high heat. 
E)  increasing pH. 
A)  creation of an anaerobic environment and high heat. 
B)  lethal mutation of bacterial DNA. 
C)  creation of an anaerobic environment. 
D)  exposure to high heat. 
E)  increasing pH.

Question 11

Commercial sterilization of processed canned foods uses a 12D treatment which is based upon a theoretical population of 1012 C. botulinum endospores in a can of food. After treatment, there would theoretically be how many endospores left?

Accepted Answer

A)  10 endospores 
B)  100 endospores 
C)  1 endospore 
D)  12 endospores 
E)  0 endospores 
A)  10 endospores 
B)  100 endospores 
C)  1 endospore 
D)  12 endospores 
E)  0 endospores

Question 12

All of the following are true of irradiation methods used for food preservation and sterilization EXCEPT

Accepted Answer

A)  they greatly reduce the number of pathogens present in meats and poultry. 
B)  residual radioactivity is left behind on many foods. 
C)  they prolong shelf- life of fruits and vegetables. 
D)  ionizing radiation such as X rays or gamma rays is used. 
E)  they are used for the sterilization of many spices. 
A)  they greatly reduce the number of pathogens present in meats and poultry. 
B)  residual radioactivity is left behind on many foods. 
C)  they prolong shelf- life of fruits and vegetables. 
D)  ionizing radiation such as X rays or gamma rays is used. 
E)  they are used for the sterilization of many spices.

Question 13

Spoilage of canned foods due to inadequate processing, NOT accompanied by gas production, is

Accepted Answer

A)  flat sour spoilage. 
B)  thermophilic anaerobic spoilage. 
C)  putrefactive anaerobic spoilage. 
D)  caused by acid- tolerant fungi. 
E)  spoilage by mesophilic bacteria. 
A)  flat sour spoilage. 
B)  thermophilic anaerobic spoilage. 
C)  putrefactive anaerobic spoilage. 
D)  caused by acid- tolerant fungi. 
E)  spoilage by mesophilic bacteria.

Question 14

All of the following are fuels produced by microorganisms EXCEPT

Accepted Answer

A)  methane. 
B)  hydrogen. 
C)  ethanol. 
D)  cellulose. 
E)  oil from algae. 
A)  methane. 
B)  hydrogen. 
C)  ethanol. 
D)  cellulose. 
E)  oil from algae.

Question 15

Biomass is a renewable energy source derived from the organic matter produced by living organisms. All of the following are sources of biomass EXCEPT

Accepted Answer

A)  crops. 
B)  landfill sites. 
C)  algae. 
D)  oxidation of metals. 
E)  bacteria. 
A)  crops. 
B)  landfill sites. 
C)  algae. 
D)  oxidation of metals. 
E)  bacteria.

Question 16

Which of the following reactions is performed by yeast in wine- making?

Accepted Answer

A)  malic acid -lactic acid 
B)  sugar -CO2 + H2O 
C)  ethanol -acetic acid 
D)  carbon dioxide -sucrose 
E)  sugar -ethanol 
A)  malic acid -lactic acid 
B)  sugar -CO2 + H2O 
C)  ethanol -acetic acid 
D)  carbon dioxide -sucrose 
E)  sugar -ethanol

Question 17

Which of the following pertains to an improperly canned food product on a store shelf that bulges from microbial activity?

Accepted Answer

A)  mesophilic spoilage 
B)  flat sour spoilage 
C)  thermophilic anaerobic spoilage 
D)  hydrogen sulfide spoilage 
E)  bacterial soft rot 
A)  mesophilic spoilage 
B)  flat sour spoilage 
C)  thermophilic anaerobic spoilage 
D)  hydrogen sulfide spoilage 
E)  bacterial soft rot

Question 18

Figure 28.3
  
-Which of the growth curves in Figure 28.3 will give the highest yield of a secondary metabolite?

Accepted Answer

A)  a 
B)  b 
C)  c 
D)  d 
E)  e 
A)  a 
B)  b 
C)  c 
D)  d 
E)  e

Exam 28: Applied and Industrial Microbiology

All of the following are industrial products produced by microbes EXCEPT

Aseptic packaging works to preserve foods through

Xanthan used in household products is produced by bacteria

A large industry exists based on the synthesis of amino acids by microorganisms.

Spoilage of canned foods stored at high temperatures, accompanied by gas production, is

Discuss the production of four different foods that require microbial fermentation in their products. In your discussion, name the specific microorganisms used and describe the fermentation by- product(s) needed for the production of each food item.

What will be produced if wine is aerated?

The following steps are required for making cheese. What is the second step?

The longer interior- ripened cheeses are permitted to ripen, the milder the taste of the cheese.

Radiation works to preserve foods through

Commercial sterilization of processed canned foods uses a 12D treatment which is based upon a theoretical population of 1012 C. botulinum endospores in a can of food. After treatment, there would theoretically be how many endospores left?

All of the following are true of irradiation methods used for food preservation and sterilization EXCEPT

Spoilage of canned foods due to inadequate processing, NOT accompanied by gas production, is

All of the following are fuels produced by microorganisms EXCEPT

Biomass is a renewable energy source derived from the organic matter produced by living organisms. All of the following are sources of biomass EXCEPT

Which of the following reactions is performed by yeast in wine- making?

Which of the following pertains to an improperly canned food product on a store shelf that bulges from microbial activity?

Figure 28.3 -Which of the growth curves in Figure 28.3 will give the highest yield of a secondary metabolite?

The Microbial World and You

Chemical Principles

Observing Microorganisms Through a Microscope

Functional Anatomy of Prokaryotic and Eukaryotic Cells

Microbial Metabolism

Microbial Growth

The Control of Microbial Growth

Microbial Genetics

Biotechnology and Recombinant Dna

Classification of Microorganisms

The Prokaryotes: Domains Bacteria and Archaea

The Eukaryotes: Fungi, Algae, Protozoa, and Helminths

Viruses, Viroids, and Prions

Principles of Disease and Epidemiology

Microbial Mechanisms of Pathogenicity

Innate Immunity: Nonspecific Defenses of the Host

Adaptive Immunity: Specific Defenses of the Host

Practical Applications of Immunology

Disorders Associated With the Immune System

Antimicrobial Drugs

Microbial Diseases of the Skin and Eyes

Microbial Diseases of the Nervous System

Microbial Diseases of the Cardiovascular and Lymphatic Systems

Microbial Diseases of the Respiratory System

Microbial Diseases of the Digestive System

Microbial Diseases of the Urinary and Reproductive Systems

Environmental Microbiology

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Commercial sterilization of processed canned foods uses a 12D treatment which is based upon a theoretical population of 10¹²C. botulinum endospores in a can of food. After treatment, there would theoretically be how many endospores left?