Question 1

What are two types of mushrooms that are both cultures of Agaricus bisporus that are harvested at different stages?

Accepted Answer

A)  portobello and shiitake 
B)  morel and truffle 
C)  button and portobello 
D)  shiitake and truffle 
E)  nori and morel 
A)  portobello and shiitake 
B)  morel and truffle 
C)  button and portobello 
D)  shiitake and truffle 
E)  nori and morel

Question 2

Tempeh, a staple food of Indonesia, is produced by an initial fermentation of soybeans with ________, followed by ________.

Accepted Answer

A)  lactic acid bacteria; Aspergillus oryzae 
B)  lactic acid bacteria; Rhizopus oligosporus 
C)  Propionibacterium spp.; Aspergillus oryzae 
D)  Propionibacterium spp.; Leuconostoc mesenteroides 
E)  Propionibacterium spp.; Rhizopus oligosporus 
A)  lactic acid bacteria; Aspergillus oryzae 
B)  lactic acid bacteria; Rhizopus oligosporus 
C)  Propionibacterium spp.; Aspergillus oryzae 
D)  Propionibacterium spp.; Leuconostoc mesenteroides 
E)  Propionibacterium spp.; Rhizopus oligosporus

Question 3

Within a mound of cocoa beans, ________ generates heat so that the mound temperature increases up to 50°C.

Accepted Answer

A)  indigenous fungi 
B)  aerobic acetic acid bacteria 
C)  Candida and Kloeckera yeasts 
D)  Saccharomyces and other yeasts 
E)  Lactobacillus species 
A)  indigenous fungi 
B)  aerobic acetic acid bacteria 
C)  Candida and Kloeckera yeasts 
D)  Saccharomyces and other yeasts 
E)  Lactobacillus species

Question 4

Which of the following is the source of alginate, an important food additive?

Accepted Answer

A)  kelp 
B)  the yeast Saccharomyces 
C)  shiitake 
D)  Agaricus bisporus 
E)  enoki 
A)  kelp 
B)  the yeast Saccharomyces 
C)  shiitake 
D)  Agaricus bisporus 
E)  enoki

Question 5

Ethanolic fermentation of ________ was important to early civilizations because it provided a drink free of waterborne pathogens.

Accepted Answer

A)  roots 
B)  flowers and leaves 
C)  leaves 
D)  grain and fruit 
E)  stems and leaves 
A)  roots 
B)  flowers and leaves 
C)  leaves 
D)  grain and fruit 
E)  stems and leaves

Question 6

Recombinant Escherichia coli is used in the production of the following EXCEPT

Accepted Answer

A)  interferon. 
B)  CC10 lung development protein. 
C)  human growth hormone. 
D)  insulin. 
E)  antibodies. 
A)  interferon. 
B)  CC10 lung development protein. 
C)  human growth hormone. 
D)  insulin. 
E)  antibodies.

Question 7

Which of the following products of beer making and winemaking result in off-flavors?

Accepted Answer

A)  esters 
B)  ethanol 
C)  acetaldehyde 
D)  long-chain alcohols 
E)  amino acids 
A)  esters 
B)  ethanol 
C)  acetaldehyde 
D)  long-chain alcohols 
E)  amino acids

Question 8

The flavors of ________ are generated by side products of fermentation, such as flavorful alcohols, esters, and sulfur compounds.

Accepted Answer

A)  cheese 
B)  yogurt 
C)  kimchi 
D)  natto 
E)  sauerkraut 
A)  cheese 
B)  yogurt 
C)  kimchi 
D)  natto 
E)  sauerkraut

Question 9

In the process of ________, NO standard starter culture is available.

Accepted Answer

A)  sourdough bread making 
B)  yogurt making 
C)  chocolate production 
D)  cheese making 
E)  beer making 
A)  sourdough bread making 
B)  yogurt making 
C)  chocolate production 
D)  cheese making 
E)  beer making

Question 10

Describe some of the characteristics that industrial strains of microbes must possess.

Accepted Answer

Genetic properties: stability and facili

Question 11

What proportion of known species of mushrooms are poisonous?

Accepted Answer

A)  one-half 
B)  one-quarter 
C)  10% 
D)  5% 
E)  1% 
A)  one-half 
B)  one-quarter 
C)  10% 
D)  5% 
E)  1%

Question 12

A modest level of ethanol enters the human circulation naturally from ________, equivalent to a fraction of a drink per day.

Accepted Answer

A)  intestinal microbiota byproducts 
B)  food 
C)  drink 
D)  cell metabolism 
E)  the environment 
A)  intestinal microbiota byproducts 
B)  food 
C)  drink 
D)  cell metabolism 
E)  the environment

Question 13

The ________ gene products stimulate plasmid transfer from Agrobacterium to the host plant.

Accepted Answer

A)  Ti 
B)  promoter 
C)  recombinant 
D)  auxin synthesis 
E)  vir 
A)  Ti 
B)  promoter 
C)  recombinant 
D)  auxin synthesis 
E)  vir

Exam 16: Food and Industrial Microbiology

What are two types of mushrooms that are both cultures of Agaricus bisporus that are harvested at different stages?

Tempeh, a staple food of Indonesia, is produced by an initial fermentation of soybeans with ________, followed by ________.

Within a mound of cocoa beans, ________ generates heat so that the mound temperature increases up to 50°C.

Which of the following is the source of alginate, an important food additive?

Ethanolic fermentation of ________ was important to early civilizations because it provided a drink free of waterborne pathogens.

Recombinant Escherichia coli is used in the production of the following EXCEPT

Which of the following products of beer making and winemaking result in off-flavors?

The flavors of ________ are generated by side products of fermentation, such as flavorful alcohols, esters, and sulfur compounds.

In the process of ________, NO standard starter culture is available.

Describe some of the characteristics that industrial strains of microbes must possess.

What proportion of known species of mushrooms are poisonous?

A modest level of ethanol enters the human circulation naturally from ________, equivalent to a fraction of a drink per day.

The ________ gene products stimulate plasmid transfer from Agrobacterium to the host plant.

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

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Tempeh, a staple food of Indonesia, is produced by an initial fermentation of soybeans with , followed by .