Question 1

Acidithiobacillus ferrooxidans is used for the recovery of from ore.

Accepted Answer

A)  gold 
B)  sulfur 
C)  sulfuric acid 
D)  iron 
E)  copper 
A)  gold 
B)  sulfur 
C)  sulfuric acid 
D)  iron 
E)  copper

Question 2

All of the following are industrial products produced by microbes EXCEPT

Accepted Answer

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

Question 3

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

Accepted Answer

A) True 
 B)False

Question 4

Mesophilic bacteria grow best at temperatures of 60°C.

Accepted Answer

A) True 
 B)False

Question 5

Canning works to preserve foods through

Accepted Answer

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

Question 6

Figure 28.1
  
-In Figure 28.1, assume that a secondary metabolite is your desired product. Remember, the top lines/markings indicate the different phases observed in the curve below them. When would you be able to obtain it?

Accepted Answer

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

Question 7

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. You suspect the bacteria are

Accepted Answer

A)  fermenting. 
B)  using proteins. 
C)  photosynthesizing. 
D)  using the Krebs cycle. 
E)  dead. 
A)  fermenting. 
B)  using proteins. 
C)  photosynthesizing. 
D)  using the Krebs cycle. 
E)  dead.

Question 8

The following steps are required for making cheese. What is the second step, which helps to provide the characteristic flavors and aromas of the cheese?

Accepted Answer

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

Question 9

Figure 28.1
  
-In Figure 28.1, assume the cells are producing penicillin which is collected during the idiophase. Remember, the top lines/markings indicate the different phases observed in the curve below them. When would you be able to collect the penicillin?

Accepted Answer

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

Question 10

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

Accepted Answer

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

Question 11

Which of the following microorganisms is usually used in the fermentation of alcoholic beverages?

Accepted Answer

A)  Lactobacillus 
B)  Saccharomyces 
C)  Propionobacterium 
D)  Rhizopus 
E)  Penicillium 
A)  Lactobacillus 
B)  Saccharomyces 
C)  Propionobacterium 
D)  Rhizopus 
E)  Penicillium

Question 12

Aseptic packaging utilizes which of the following to sterilize laminated paper or plastic prior to filling with food?

Accepted Answer

A)  hot hydrogen peroxide solution 
B)  hot HCl solution 
C)  autoclave 
D)  X rays 
E)  gamma radiation 
A)  hot hydrogen peroxide solution 
B)  hot HCl solution 
C)  autoclave 
D)  X rays 
E)  gamma radiation

Question 13

The blue-green clumps observed in Roquefort cheese are a result of mold growth.

Accepted Answer

A) True 
 B)False

Question 14

Canning preserves food

Accepted Answer

A)  by exposure to radiation. 
B)  by exposure to high pH. 
C)  by exposure to chemicals. 
D)  through use of aseptic packaging. 
E)  by exposure to high heat. 
A)  by exposure to radiation. 
B)  by exposure to high pH. 
C)  by exposure to chemicals. 
D)  through use of aseptic packaging. 
E)  by exposure to high heat.

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

Question 16

Which of the following reactions makes wine less acidic, and is important for good flavor when grapes with higher acidity are used?

Accepted Answer

A)  carbon dioxide → sucrose 
B)  ethanol → acetic acid 
C)  sugar → Co2 + H2O 
D)  sugar → ethanol 
E)  malic acid → lactic acid 
A)  carbon dioxide → sucrose 
B)  ethanol → acetic acid 
C)  sugar → Co2 + H2O 
D)  sugar → ethanol 
E)  malic acid → lactic acid

Question 17

All of the following are industrial products produced using microbial fermentations EXCEPT

Accepted Answer

A)  riboflavin. 
B)  citric acid. 
C)  glutamic acid. 
D)  aspartic acid. 
E)  saccharin. 
A)  riboflavin. 
B)  citric acid. 
C)  glutamic acid. 
D)  aspartic acid. 
E)  saccharin.

Question 18

Commercial sterilization differs from complete sterilization in that commercial sterilization

Accepted Answer

A)  kills all microorganisms. 
B)  may result in the survival of thermophiles. 
C)  may result in the survival of fungal spores. 
D)  kills only bacteria. 
E)  employs a higher temperature. 
A)  kills all microorganisms. 
B)  may result in the survival of thermophiles. 
C)  may result in the survival of fungal spores. 
D)  kills only bacteria. 
E)  employs a higher temperature.

Question 19

All of the following are advantages of a bioreactor instead of a flask culture EXCEPT

Accepted Answer

A)  instrumentation for monitoring environmental conditions. 
B)  uniform aeration and mixing. 
C)  larger culture volumes can be grown. 
D)  aseptic sampling. 
E)  None of the answers is correct; all of these are advantages of using a bioreactor instead of a flask culture. 
A)  instrumentation for monitoring environmental conditions. 
B)  uniform aeration and mixing. 
C)  larger culture volumes can be grown. 
D)  aseptic sampling. 
E)  None of the answers is correct; all of these are advantages of using a bioreactor instead of a flask culture.

Question 20

Microbial products can be improved by all of the following EXCEPT

Accepted Answer

A)  isolating new strains. 
B)  mutating existing strains. 
C)  sterilization. 
D)  genetically modifying strains. 
E)  modifying culture conditions. 
A)  isolating new strains. 
B)  mutating existing strains. 
C)  sterilization. 
D)  genetically modifying strains. 
E)  modifying culture conditions.

Exam 28: Applied and Industrial Microbiology

Acidithiobacillus ferrooxidans is used for the recovery of from ore.

All of the following are industrial products produced by microbes EXCEPT

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

Mesophilic bacteria grow best at temperatures of 60°C.

Canning works to preserve foods through

Figure 28.1 -In Figure 28.1, assume that a secondary metabolite is your desired product. Remember, the top lines/markings indicate the different phases observed in the curve below them. When would you be able to obtain it?

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. You suspect the bacteria are

The following steps are required for making cheese. What is the second step, which helps to provide the characteristic flavors and aromas of the cheese?

Figure 28.1 -In Figure 28.1, assume the cells are producing penicillin which is collected during the idiophase. Remember, the top lines/markings indicate the different phases observed in the curve below them. When would you be able to collect the penicillin?

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

Which of the following microorganisms is usually used in the fermentation of alcoholic beverages?

Aseptic packaging utilizes which of the following to sterilize laminated paper or plastic prior to filling with food?

The blue-green clumps observed in Roquefort cheese are a result of mold growth.

Canning preserves food

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 makes wine less acidic, and is important for good flavor when grapes with higher acidity are used?

All of the following are industrial products produced using microbial fermentations EXCEPT

Commercial sterilization differs from complete sterilization in that commercial sterilization

All of the following are advantages of a bioreactor instead of a flask culture EXCEPT

Microbial products can be improved by all of the following EXCEPT

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