Exam 16: Food and Industrial Microbiology

Use the figure below to discuss how molecular tools are used in the investigation of pathogen-contaminated food. What does the figure represent? What is the overall conclusion of the analysis?

Which of the following is classified as a form of single-celled protein?

What categories of foods may be spoiled by psychrotrophs? Why are these organisms a problem with fish?

The filtered mash in beer making is referred to as

Briefly describe the cheese-making process. Use the figure below to explain why different cheeses have different flavors.

Bacteria generally can't be eaten as isolated organisms. Why is Spirulina an exception? What is Spirulina and what are its health benefits?

In beer making, enzymatic activities during germination of barley produce the ________ used for fermentation.

An attribute of an industrial microbial strain is

The figure below represents microbial growth (CFUs/mL) during the very early stages of chocolate production. Use the numbers to describe the microbial succession involved in the complex fermentation of cocoa pulp.

The strain Escherichia coli O157:H7 is pathogenic for humans. It was first identified in ground beef. What does an infection with it cause and do to humans? Why do you suppose infections are more prevalent in ground meat than on a steak?

Mold ripening refers to the secondary ________ stage of cheese production.

The ________ of milk proteins results in the formation of curds.

How is injera produced and why is it nutritionally better than quick-rising wheat breads?

What makes a company dealing with industrial microbiology a success?

Cinnamon and cloves contain a ________ derivative that is a potent microbial inhibitor.

Nori used as a sushi wrap is produced by growing Porphyra, a ________, in tanks.

Another term for freeze-drying is

Use the figure below and find the INCORRECT statement regarding the development process for the antituberculosis compound SQ109.

Production of traditionally fermented foods typically relies on ________ microbiota, whereas commercial fermentation generally relies on ________.

The virulence genes of Salmonella are found in a genomic region referred to as pathogenicity