Question 1

Which of the following pairs is mismatched?

Accepted Answer

A)  Acetobacter  vinegar 
B)  Propionibacterium  Swiss cheese 
C)  Lactobacillus  yogurt 
D)  Bacillus  beer 
E)  Penicillium  blue cheese 
A)  Acetobacter  vinegar 
B)  Propionibacterium  Swiss cheese 
C)  Lactobacillus  yogurt 
D)  Bacillus  beer 
E)  Penicillium  blue cheese D

Question 2

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

Accepted Answer

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

Question 3

What will be produced if wine is aerated and inoculated with bacteria of the genera Acetobacter and Gluconobacter?

Accepted Answer

A)  Co2 + H2O 
B)  acetic acid 
C)  CH4 
D)  ethanol + Co2 
E)  None of the answers is correct. 
A)  Co2 + H2O 
B)  acetic acid 
C)  CH4 
D)  ethanol + Co2 
E)  None of the answers is correct. B

Question 4

Which of the following microbes produces a natural biopesticide?

Accepted Answer

A)  Penicillium chryssogenum 
B)  Saccharomyces cerevisiae 
C)  Lactobacillus buggaricus 
D)  Bacillus thuringiensis 
E)  Thiobacillus ferroxidans 
A)  Penicillium chryssogenum 
B)  Saccharomyces cerevisiae 
C)  Lactobacillus buggaricus 
D)  Bacillus thuringiensis 
E)  Thiobacillus ferroxidans

Question 5

Rhizobium and Bradyrhizobium are mixed with peat moss to increase nitrogen fixation.

Accepted Answer

A) True 
 B)False

Question 6

Industrial canning, as opposed to home canning, is achieved using a pressure cooker which operates in a manner similar to an autoclave.

Accepted Answer

A) True 
 B)False

Question 7

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 8

What role do lactic acid bacteria play in cheese production?

Accepted Answer

A)  production of holes in Swiss cheese 
B)  curd formation 
C)  ripening the cheese 
D)  providing characteristic flavor and smell 
E)  Lactic acid bacteria carry out each of these roles in cheese production. 
A)  production of holes in Swiss cheese 
B)  curd formation 
C)  ripening the cheese 
D)  providing characteristic flavor and smell 
E)  Lactic acid bacteria carry out each of these roles in cheese production.

Question 9

Discuss the production of three different non-food/beverage substances that utilize microorganisms in their production. Your discussion should include the specific microorganisms involved and their role in the production of each substance.

Accepted Answer

1. Antibiotics: Microorganisms such as P

Question 10

All of the following are uses for ionizing or ultraviolet radiation EXCEPT

Accepted Answer

A)  sterilizing spices. 
B)  prevention of sprouting. 
C)  heating cold food. 
D)  inactivation of Trichinella larvae. 
E)  killing of insect eggs and larva. 
A)  sterilizing spices. 
B)  prevention of sprouting. 
C)  heating cold food. 
D)  inactivation of Trichinella larvae. 
E)  killing of insect eggs and larva.

Question 11

High-pressure processing of foods such as deli meats and precooked chicken strips targets pathogens such as Salmonella and Listeria.

Accepted Answer

A) True 
 B)False

Question 12

Bioreactors are widely used for industrial fermentation. Which of the following conditions must be closely monitored for optimal fermentation?

Accepted Answer

A)  oxygen levels 
B)  temperature 
C)  pH 
D)  both temperature and pH 
E)  temperature, pH, and oxygen levels 
A)  oxygen levels 
B)  temperature 
C)  pH 
D)  both temperature and pH 
E)  temperature, pH, and oxygen levels

Question 13

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)  12 endospores 
B)  10 endospores 
C)  100 endospores 
D)  120 endospores 
E)  1 endospore 
A)  12 endospores 
B)  10 endospores 
C)  100 endospores 
D)  120 endospores 
E)  1 endospore

Question 14

All of the following are fuels produced by microorganisms EXCEPT

Accepted Answer

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

Question 15

A baker forgets to put yeast in his bread dough. Which of the following do you expect to happen to the bread as a result?

Accepted Answer

A)  The bread will look normal but will be tough. 
B)  Bacterial contaminants will now be able to grow. 
C)  The bread will have a sour taste. 
D)  The bread will not rise. 
E)  It will take longer to bake. 
A)  The bread will look normal but will be tough. 
B)  Bacterial contaminants will now be able to grow. 
C)  The bread will have a sour taste. 
D)  The bread will not rise. 
E)  It will take longer to bake.

Question 16

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

Accepted Answer

A) True 
 B)False

Question 17

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

Question 18

All of the following are industrial enzymes made by microbial fermentations EXCEPT

Accepted Answer

A)  rennin. 
B)  proteases. 
C)  amylases. 
D)  vitamin C. 
E)  glucose isomerase. 
A)  rennin. 
B)  proteases. 
C)  amylases. 
D)  vitamin C. 
E)  glucose isomerase.

Question 19

Microorganisms themselves are commercial products. Which of the following microbes is available as a product sold in retail stores?

Accepted Answer

A)  Saccharomyces 
B)  Rhizobium 
C)  Lactobacillus 
D)  Bacillus thuringiensis 
E)  All of these organisms can be found in various commercial products. 
A)  Saccharomyces 
B)  Rhizobium 
C)  Lactobacillus 
D)  Bacillus thuringiensis 
E)  All of these organisms can be found in various commercial products.

Question 20

You are growing Bacillus subtilis, an aerobic bacterium that can also carry out fermentation when required, in a bioreactor and notice that the growth rate has slowed and the pH has decreased. What could you add?

Accepted Answer

A)  peptides 
B)  lactic acid 
C)  oxygen 
D)  lactose 
E)  glucose 
A)  peptides 
B)  lactic acid 
C)  oxygen 
D)  lactose 
E)  glucose

Exam 28: Applied and Industrial Microbiology

Which of the following pairs is mismatched?

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

What will be produced if wine is aerated and inoculated with bacteria of the genera Acetobacter and Gluconobacter?

Which of the following microbes produces a natural biopesticide?

Rhizobium and Bradyrhizobium are mixed with peat moss to increase nitrogen fixation.

Industrial canning, as opposed to home canning, is achieved using a pressure cooker which operates in a manner similar to an autoclave.

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 role do lactic acid bacteria play in cheese production?

Discuss the production of three different non-food/beverage substances that utilize microorganisms in their production. Your discussion should include the specific microorganisms involved and their role in the production of each substance.

All of the following are uses for ionizing or ultraviolet radiation EXCEPT

High-pressure processing of foods such as deli meats and precooked chicken strips targets pathogens such as Salmonella and Listeria.

Bioreactors are widely used for industrial fermentation. Which of the following conditions must be closely monitored for optimal fermentation?

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 fuels produced by microorganisms EXCEPT

A baker forgets to put yeast in his bread dough. Which of the following do you expect to happen to the bread as a result?

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

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

All of the following are industrial enzymes made by microbial fermentations EXCEPT

Microorganisms themselves are commercial products. Which of the following microbes is available as a product sold in retail stores?

You are growing Bacillus subtilis, an aerobic bacterium that can also carry out fermentation when required, in a bioreactor and notice that the growth rate has slowed and the pH has decreased. What could you add?

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 Dna Technology

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 Disease of the Urinary and Reproductive Systems

Environmental Microbiology

Filters