Question 1

Which of the following organisms or processes is NOT involved in the chocolate-making process?

Accepted Answer

A)  yeasts 
B)  lactic acid bacteria 
C)  acetic acid bacteria 
D)  thermophilic bacteria 
E)  both anaerobic and aerobic processes 
A)  yeasts 
B)  lactic acid bacteria 
C)  acetic acid bacteria 
D)  thermophilic bacteria 
E)  both anaerobic and aerobic processes

Question 2

In the figure below, identify the carbohydrate substrate for fermentation in the production of beer and wine. Compare and contrast the desirable flavors and off-flavors that may come about during ethanolic fermentation in both cases.

Accepted Answer

In the production of beer, the starches

Question 3

Until the recent invention of ________, all foods contained live microbes.

Accepted Answer

A)  steam-pressure sterilization 
B)  irradiation 
C)  lyophilization 
D)  freezing 
E)  refrigeration 
A)  steam-pressure sterilization 
B)  irradiation 
C)  lyophilization 
D)  freezing 
E)  refrigeration

Question 4

Why is it better nutritionally to ferment soybeans than to consume them without fermenting?

Accepted Answer

Soybeans contain substances that decreas

Question 5

Actinovate is a preparation of Streptomyces lydicus, an example of a microbe as product. Which of the following is NOT correct regarding Actinovate?

Accepted Answer

A)  It is used to suppress fungi causing seedling damping-off. 
B)  Streptomyces lydicus produces a protein that is toxic to the larvae of several insect pests. 
C)  It fends off fungal pathogens on leaves. 
D)  Streptomyces lydicus feeds off plant exudates while secreting antimicrobial substances. 
E)  It is used to eliminate root rot. 
A)  It is used to suppress fungi causing seedling damping-off. 
B)  Streptomyces lydicus produces a protein that is toxic to the larvae of several insect pests. 
C)  It fends off fungal pathogens on leaves. 
D)  Streptomyces lydicus feeds off plant exudates while secreting antimicrobial substances. 
E)  It is used to eliminate root rot.

Question 6

Describe the primary and secondary fermentations involved in winemaking.

Accepted Answer

The early stages of primary fermentation

Question 7

Listeria is a(n) ________ organism, which means that it readily grows at refrigeration temperatures.

Accepted Answer

A)  neutrophilic 
B)  acidophilic 
C)  mesophilic 
D)  autotrophic 
E)  psychrotrophic 
A)  neutrophilic 
B)  acidophilic 
C)  mesophilic 
D)  autotrophic 
E)  psychrotrophic

Question 8

The following are desirable characteristics of an industrial strain, EXCEPT

Accepted Answer

A)  efficient gene transfer system. 
B)  susceptibility to large DNA rearrangements. 
C)  inexpensive growth and maintenance. 
D)  safe, non-pathogenic. 
E)  easy harvesting of product. 
A)  efficient gene transfer system. 
B)  susceptibility to large DNA rearrangements. 
C)  inexpensive growth and maintenance. 
D)  safe, non-pathogenic. 
E)  easy harvesting of product.

Question 9

Few bacteria are edible as isolated organisms because of their high content of

Accepted Answer

A)  proteins. 
B)  nucleic acids. 
C)  sugars. 
D)  carbohydrates. 
E)  lipids. 
A)  proteins. 
B)  nucleic acids. 
C)  sugars. 
D)  carbohydrates. 
E)  lipids.

Question 10

Which of the following is NOT an example of a microbial enzyme used in industrial or commercial applications?

Accepted Answer

A)  cellulase-improvement of fabric's appearance 
B)  asparaginase-avoidance of acrylamide production 
C)  rennin-cheese production 
D)  lipase B-active in a wide range of temperatures 
E)  protease-removal of food stains on clothes 
A)  cellulase-improvement of fabric's appearance 
B)  asparaginase-avoidance of acrylamide production 
C)  rennin-cheese production 
D)  lipase B-active in a wide range of temperatures 
E)  protease-removal of food stains on clothes

Question 11

Brewer's yeast, Saccharomyces cerevisiae, conducts ________ fermentation of maltose, a ________, which is produced by the action of amylases on starch.

Accepted Answer

A)  ethanolic; pectin 
B)  lactic acid; lactone 
C)  ethanolic; disaccharide 
D)  mixed; fructose 
E)  ethanolic; monosaccharide 
A)  ethanolic; pectin 
B)  lactic acid; lactone 
C)  ethanolic; disaccharide 
D)  mixed; fructose 
E)  ethanolic; monosaccharide

Question 12

An acid or base serves as an effective preservative because

Accepted Answer

A)  pH change is likely to be reversed. 
B)  pH change is unlikely to be reversed. 
C)  animals and plants grow at high pH. 
D)  animals and plants grow at low pH. 
E)  animals and plants grow at extreme pH. 
A)  pH change is likely to be reversed. 
B)  pH change is unlikely to be reversed. 
C)  animals and plants grow at high pH. 
D)  animals and plants grow at low pH. 
E)  animals and plants grow at extreme pH.

Question 13

Microorganisms are used in the production of many small molecules, such as amino acids, vitamins, and medicines. Which of the following is NOT produced by a bacterium?

Accepted Answer

A)  steroids 
B)  L-lysine 
C)  vitamin B12 
D)  penicillin 
E)  tetracycline 
A)  steroids 
B)  L-lysine 
C)  vitamin B12 
D)  penicillin 
E)  tetracycline

Question 14

What type of processing refers to steps in product recovery and purification?

Accepted Answer

A)  pasteurization 
B)  finishing 
C)  upstream 
D)  downstream 
E)  lyophilization 
A)  pasteurization 
B)  finishing 
C)  upstream 
D)  downstream 
E)  lyophilization

Question 15

The purpose of malolactic fermentation in the second stage of production of some wines is to

Accepted Answer

A)  impart wines with a fruity flavor. 
B)  eliminate phenolics. 
C)  eliminate acidity caused by malic acid. 
D)  destroy acetaldehyde (off-flavor). 
E)  produce esters (desirable flavors). 
A)  impart wines with a fruity flavor. 
B)  eliminate phenolics. 
C)  eliminate acidity caused by malic acid. 
D)  destroy acetaldehyde (off-flavor). 
E)  produce esters (desirable flavors).

Question 16

Alkaline fermentations raise pH through the catabolism of

Accepted Answer

A)  lipids. 
B)  proteins. 
C)  sugars. 
D)  nucleic acids. 
E)  starches. 
A)  lipids. 
B)  proteins. 
C)  sugars. 
D)  nucleic acids. 
E)  starches.

Question 17

Which of the following aids microbial growth?

Accepted Answer

A)  drying 
B)  radiation 
C)  addition of spices 
D)  refrigeration 
E)  warming the food to body temperature 
A)  drying 
B)  radiation 
C)  addition of spices 
D)  refrigeration 
E)  warming the food to body temperature

Question 18

The graph below shows an experiment in which growth of aerobic bacteria in ground beef (CFUs/g) was measured at different refrigeration temperatures. Interpret the graph and explain what the dotted line represents.

Accepted Answer

The growth rate of total aerobic bacteri

Question 19

Food spoilage can be brought about by all the following, EXCEPT

Accepted Answer

A)  chemical reactions with the environment, such as oxidation of lipids. 
B)  meat tenderization. 
C)  putrefaction of food by decomposition of protein and amino acids. 
D)  action of bacterial fermentations to make food sours. 
E)  conversion of sugar into starch in freshly picked corn. 
A)  chemical reactions with the environment, such as oxidation of lipids. 
B)  meat tenderization. 
C)  putrefaction of food by decomposition of protein and amino acids. 
D)  action of bacterial fermentations to make food sours. 
E)  conversion of sugar into starch in freshly picked corn.

Question 20

Miso is a fermented Japanese condiment made primarily from ________, which is salted and fermented with ________ for two months.

Accepted Answer

A)  cabbage; Leuconostoc 
B)  rice; Leuconostoc 
C)  cabbage; Bacillus 
D)  cabbage; Aspergillus oryzae 
E)  ground soy and rice; Aspergillus oryzae 
A)  cabbage; Leuconostoc 
B)  rice; Leuconostoc 
C)  cabbage; Bacillus 
D)  cabbage; Aspergillus oryzae 
E)  ground soy and rice; Aspergillus oryzae

Exam 16: Food and Industrial Microbiology

Which of the following organisms or processes is NOT involved in the chocolate-making process?

In the figure below, identify the carbohydrate substrate for fermentation in the production of beer and wine. Compare and contrast the desirable flavors and off-flavors that may come about during ethanolic fermentation in both cases.

Until the recent invention of ________, all foods contained live microbes.

Why is it better nutritionally to ferment soybeans than to consume them without fermenting?

Actinovate is a preparation of Streptomyces lydicus, an example of a microbe as product. Which of the following is NOT correct regarding Actinovate?

Describe the primary and secondary fermentations involved in winemaking.

Listeria is a(n) ________ organism, which means that it readily grows at refrigeration temperatures.

The following are desirable characteristics of an industrial strain, EXCEPT

Few bacteria are edible as isolated organisms because of their high content of

Which of the following is NOT an example of a microbial enzyme used in industrial or commercial applications?

Brewer's yeast, Saccharomyces cerevisiae, conducts ________ fermentation of maltose, a ________, which is produced by the action of amylases on starch.

An acid or base serves as an effective preservative because

Microorganisms are used in the production of many small molecules, such as amino acids, vitamins, and medicines. Which of the following is NOT produced by a bacterium?

What type of processing refers to steps in product recovery and purification?

The purpose of malolactic fermentation in the second stage of production of some wines is to

Alkaline fermentations raise pH through the catabolism of

Which of the following aids microbial growth?

The graph below shows an experiment in which growth of aerobic bacteria in ground beef (CFUs/g) was measured at different refrigeration temperatures. Interpret the graph and explain what the dotted line represents.

Food spoilage can be brought about by all the following, EXCEPT

Miso is a fermented Japanese condiment made primarily from ________, which is salted and fermented with ________ for two months.

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

Brewer's yeast, Saccharomyces cerevisiae, conducts fermentation of maltose, a , which is produced by the action of amylases on starch.

Miso is a fermented Japanese condiment made primarily from , which is salted and fermented with for two months.