Question 1

Leavening of commercial bread dough is brought about by CO₂ from ________ fermentation by ________.

Accepted Answer

A)  mixed; Propionibacterium species 
B)  ethanolic; Oenococcus 
C)  alkaline; Bacillus species 
D)  ethanolic; Saccharomyces cerevisiae 
E)  acid; lactic acid bacteria 
A)  mixed; Propionibacterium species 
B)  ethanolic; Oenococcus 
C)  alkaline; Bacillus species 
D)  ethanolic; Saccharomyces cerevisiae 
E)  acid; lactic acid bacteria D

Question 2

Escherichia coli O157:H7 was first observed in fast-food hamburger meat. More recently, it has been associated with contamination of spinach and other vegetables. How did the spread of this strain from meat to vegetables happen?

Accepted Answer

A)  It picked up genes for plant virulence. 
B)  Strain O157:H7 can grow as a plant endophyte. 
C)  It has become a psychrotroph and can grow in refrigerated foods. 
D)  It produces toxins that can survive on plant material. 
E)  This bacterial strain has lost genes needed to grow in meat. 
A)  It picked up genes for plant virulence. 
B)  Strain O157:H7 can grow as a plant endophyte. 
C)  It has become a psychrotroph and can grow in refrigerated foods. 
D)  It produces toxins that can survive on plant material. 
E)  This bacterial strain has lost genes needed to grow in meat. B

Question 3

The most common food-borne cause of death in the United States is

Accepted Answer

A)  norovirus. 
B)  Salmonella enterica. 
C)  Campylobacter sp. 
D)  Clostridium botulinum. 
E)  Escherichia coli O157:H7. 
A)  norovirus. 
B)  Salmonella enterica. 
C)  Campylobacter sp. 
D)  Clostridium botulinum. 
E)  Escherichia coli O157:H7. B

Question 4

The search for organisms with potential commercial application is called

Accepted Answer

A)  biopanning. 
B)  bioprospecting. 
C)  recombinant DNA technology. 
D)  deep sequencing. 
E)  metagenomics. 
A)  biopanning. 
B)  bioprospecting. 
C)  recombinant DNA technology. 
D)  deep sequencing. 
E)  metagenomics.

Question 5

Alcohol dehydrogenase in the ________ detoxifies alcohol produced in the intestines.

Accepted Answer

A)  lungs 
B)  liver 
C)  mouth 
D)  pancreas 
E)  spleen 
A)  lungs 
B)  liver 
C)  mouth 
D)  pancreas 
E)  spleen

Question 6

Why is Agrobacterium used in genetic engineering of plants? Briefly explain the Agrobacterium expression system.

Accepted Answer

Agrobacterium tumefasciens is a tumor-in

Question 7

Wines are produced from fermentation of crushed grapes. What causes the either white or red color of wine?

Accepted Answer

A)  In white wine production, additional aging removes pigments by oxidation. 
B)  To produce white wine, red pigments are chemically removed prior to bottling. 
C)  Additional fermentation degrades the red pigments of red wine, rendering it white. 
D)  To make white wine, grape skins are removed (pressing) before inoculation with yeast. 
E)  Ultracentrifugation of red wine removes pigments, leading to rosé or white wines. 
A)  In white wine production, additional aging removes pigments by oxidation. 
B)  To produce white wine, red pigments are chemically removed prior to bottling. 
C)  Additional fermentation degrades the red pigments of red wine, rendering it white. 
D)  To make white wine, grape skins are removed (pressing) before inoculation with yeast. 
E)  Ultracentrifugation of red wine removes pigments, leading to rosé or white wines.

Question 8

Which of the following contains protein as high as 25% dry weight and are an excellent source of all the essential dietary amino acids?

Accepted Answer

A)  algae 
B)  bacteria 
C)  mushrooms 
D)  yeast cells 
E)  plants 
A)  algae 
B)  bacteria 
C)  mushrooms 
D)  yeast cells 
E)  plants

Question 9

Explain the difference between food spoilage and food poisoning.

Accepted Answer

Food spoilage refers to microbial change

Question 10

Describe how the transportation of milk products by herders led to the formation of cheeses.

Accepted Answer

Out of necessity, the herders stored the

Question 11

Describe several physical means of food preservation.

Accepted Answer

Dehydration and freeze-drying: removal o

Question 12

What are some of the purposes of food fermentation? Why have humans been making fermented foods for so long?

Accepted Answer

Foods are fermented to preserve the food

Question 13

Use the figure below to describe four types of fermentation used in food preparation. Make sure to indicate what the Roman numerals indicate. Give an example of a product that is made from each type of fermentation.

Accepted Answer

Amino acids, product of protein hydrolys

Question 14

Which of the following food products is NOT produced by alkaline fermentation?

Accepted Answer

A)  natto 
B)  kimchi 
C)  dawadawa 
D)  pidan 
E)  thousand-year eggs 
A)  natto 
B)  kimchi 
C)  dawadawa 
D)  pidan 
E)  thousand-year eggs

Question 15

With respect to an industrial process, what are upstream and downstream processing methods, and how do they differ?

Accepted Answer

Industrial processes involve large ferme

Question 16

All of the following are examples of the use of alginates derived from Macrocystis pyrifera, EXCEPT

Accepted Answer

A)  fermentation substrate for cheese production. 
B)  textile printing agent. 
C)  modeling material for dental applications. 
D)  skin-safe life casting. 
E)  ice cream thickener. 
A)  fermentation substrate for cheese production. 
B)  textile printing agent. 
C)  modeling material for dental applications. 
D)  skin-safe life casting. 
E)  ice cream thickener.

Question 17

Another term for food contamination is

Accepted Answer

A)  rancid. 
B)  putrefacation 
C)  food poisoning. 
D)  food spoilage. 
E)  putrefied. 
A)  rancid. 
B)  putrefacation 
C)  food poisoning. 
D)  food spoilage. 
E)  putrefied.

Question 18

Which of the following microbes is responsible for the flavor of Camembert cheese?

Accepted Answer

A)  lactic acid bacteria 
B)  Propionibacterium 
C)  Saccharomyces 
D)  Penicillium 
E)  Aspergillus 
A)  lactic acid bacteria 
B)  Propionibacterium 
C)  Saccharomyces 
D)  Penicillium 
E)  Aspergillus

Question 19

What are the three stages in the fermentation of cocoa beans for chocolate (in order)?

Accepted Answer

A)  1) Bacillus, 2) lactic acid bacteria, 3) yeasts 
B)  1) acetic acid bacteria, 2) yeasts, 3) lactic acid bacteria 
C)  1) yeasts, 2) lactic acid bacteria, 3) acetic acid bacteria 
D)  1) Leuconostoc, 2) Bacillus, 3) Rhizopus 
E)  1) Leuconostoc, 2) Bacillus, 3) yeasts 
A)  1) Bacillus, 2) lactic acid bacteria, 3) yeasts 
B)  1) acetic acid bacteria, 2) yeasts, 3) lactic acid bacteria 
C)  1) yeasts, 2) lactic acid bacteria, 3) acetic acid bacteria 
D)  1) Leuconostoc, 2) Bacillus, 3) Rhizopus 
E)  1) Leuconostoc, 2) Bacillus, 3) yeasts

Question 20

Sauerkraut is primarily fermented with the bacterium ________ that uses a ________ type of fermentation.

Accepted Answer

A)  Lactobacillus; heterolactic 
B)  Lactobacillus; homolactic 
C)  Leuconostoc; heterolactic 
D)  Leuconostoc; homolactic 
E)  Propionibacterium; heterolactic 
A)  Lactobacillus; heterolactic 
B)  Lactobacillus; homolactic 
C)  Leuconostoc; heterolactic 
D)  Leuconostoc; homolactic 
E)  Propionibacterium; heterolactic

Exam 16: Food and Industrial Microbiology

Leavening of commercial bread dough is brought about by CO₂ from ________ fermentation by ________.

Escherichia coli O157:H7 was first observed in fast-food hamburger meat. More recently, it has been associated with contamination of spinach and other vegetables. How did the spread of this strain from meat to vegetables happen?

The most common food-borne cause of death in the United States is

The search for organisms with potential commercial application is called

Alcohol dehydrogenase in the ________ detoxifies alcohol produced in the intestines.

Why is Agrobacterium used in genetic engineering of plants? Briefly explain the Agrobacterium expression system.

Wines are produced from fermentation of crushed grapes. What causes the either white or red color of wine?

Which of the following contains protein as high as 25% dry weight and are an excellent source of all the essential dietary amino acids?

Explain the difference between food spoilage and food poisoning.

Describe how the transportation of milk products by herders led to the formation of cheeses.

Describe several physical means of food preservation.

What are some of the purposes of food fermentation? Why have humans been making fermented foods for so long?

Use the figure below to describe four types of fermentation used in food preparation. Make sure to indicate what the Roman numerals indicate. Give an example of a product that is made from each type of fermentation.

Which of the following food products is NOT produced by alkaline fermentation?

With respect to an industrial process, what are upstream and downstream processing methods, and how do they differ?

All of the following are examples of the use of alginates derived from Macrocystis pyrifera, EXCEPT

Another term for food contamination is

Which of the following microbes is responsible for the flavor of Camembert cheese?

What are the three stages in the fermentation of cocoa beans for chocolate (in order)?

Sauerkraut is primarily fermented with the bacterium ________ that uses a ________ type of fermentation.

Microbial Life: Origin and Discovery

Observing the Microbial Cell

Cell Structure and Function

Bacterial Culture, Growth, and Development

Environmental Influences and Control of Microbial Growth

Viruses

Genomes and Chromosomes

Transcription, Translation, and Bioinformatics

Gene Transfer, Mutations, and Genome Evolution

Molecular Regulation

Viral Molecular Biology

Biotechniques and Synthetic Biology

Energetics and Catabolism

Electron Flow in Organotrophy, Lithotrophy, and Phototrophy

Biosynthesis

Origins and Evolution

Bacterial Diversity

Archaeal Diversity

Eukaryotic Diversity

Microbial Ecology

Microbes in Global Elemental Cycles

Human Microbiota and Innate Immunity

The Adaptive Immune Response

Microbial Pathogenesis

Microbial Diseases

Antimicrobial Therapy

Clinical Microbiology and Epidemiology

Filters

Leavening of commercial bread dough is brought about by CO₂ from fermentation by .

Sauerkraut is primarily fermented with the bacterium that uses a type of fermentation.