Question 1

Benzoic acid is largely a(n) (antifungal/antiprotozoal/pickling) agent and does not affect the growth of many bacteria.

Accepted Answer

antifungal

Question 2

Which of these microbial products is needed to produce "gasohol"?

Accepted Answer

A)  citric acid 
B)  methanol 
C)  ethanol 
D)  hyaluronidase 
E)  aspartame 
A)  citric acid 
B)  methanol 
C)  ethanol 
D)  hyaluronidase 
E)  aspartame C

Question 3

The process of preserving foods in brine is called (canning/pickling/salting).

Accepted Answer

pickling

Question 4

Which of the following is the CORRECT sequence of steps for beer preparation?

Accepted Answer

A)  mashing, malting, fermentation, clarification, aging 
B)  malting, mashing, adding hops, fermentation, aging 
C)  mashing, malting, fermenting, aging, clarification 
D)  malting, fermenting, adding hops, clarification, aging 
A)  mashing, malting, fermentation, clarification, aging 
B)  malting, mashing, adding hops, fermentation, aging 
C)  mashing, malting, fermenting, aging, clarification 
D)  malting, fermenting, adding hops, clarification, aging

Question 5

Undercooked shellfish contaminated with ________ can lead to foodborne illness.

Accepted Answer

A)  Toxoplasma gondii 
B)  Campylobacter jejuni 
C)  Listeria monocytogenes 
D)  Yersinia enterocolitica 
E)  Vibrio vulnificus 
A)  Toxoplasma gondii 
B)  Campylobacter jejuni 
C)  Listeria monocytogenes 
D)  Yersinia enterocolitica 
E)  Vibrio vulnificus

Question 6

Amino acid and vitamin supplements are prepared from extracts of microbial cultures.

Accepted Answer

A) True 
 B)False

Question 7

Which of the following is used in both food production and industrial fermentation?

Accepted Answer

A)  Bacillus thuringiensis 
B)  Escherichia coli 
C)  Listeria monocytogenes 
D)  Pseudomonas syringae 
E)  Saccharomyces cerevisiae 
A)  Bacillus thuringiensis 
B)  Escherichia coli 
C)  Listeria monocytogenes 
D)  Pseudomonas syringae 
E)  Saccharomyces cerevisiae

Question 8

In modern times beer and wine are considered recreational beverages. In the past they were important staples in the human diet, so much so that their consumption is often remarked upon in historical documents. Why were they so important?

Accepted Answer

Naturally occurring water that is safe t

Question 9

Which of the following additives help preserve food as well as enhancing flavor?

Accepted Answer

A)  cinnamon 
B)  garlic 
C)  salt 
D)  salt and pepper 
E)  cinnamon, garlic, and salt 
A)  cinnamon 
B)  garlic 
C)  salt 
D)  salt and pepper 
E)  cinnamon, garlic, and salt

Question 10

Sulfur dioxide is added to "must" in the production of wine to

Accepted Answer

A)  improve the flavor. 
B)  allow more control over the fermentation process. 
C)  provide a necessary nutrient for the fermentation process. 
D)  prevent tannins from leaching out of wood into the fermenting wine. 
E)  both enhance flavor and promote fermentation. 
A)  improve the flavor. 
B)  allow more control over the fermentation process. 
C)  provide a necessary nutrient for the fermentation process. 
D)  prevent tannins from leaching out of wood into the fermenting wine. 
E)  both enhance flavor and promote fermentation.

Question 11

The destruction of (cysts/endospores/viruses) is the goal of industrial canning procedures.

Accepted Answer

The answer of The destruction of (cysts/endospores/viruses) is the goal...

Question 12

An intrinsic factor of food that can determine whether spoilage occurs is

Accepted Answer

A)  the degree of processing. 
B)  the amount of preservatives added. 
C)  the storage temperature. 
D)  the water content. 
E)  storage packaging. 
A)  the degree of processing. 
B)  the amount of preservatives added. 
C)  the storage temperature. 
D)  the water content. 
E)  storage packaging.

Question 13

The protozoan parasite (Gonyaulax/Toxoplasma gondii/Vibrio vulnificus) is acquired by eating contaminated meat.

Accepted Answer

The answer of The protozoan parasite (Gonyaulax/Toxoplasma gondii/Vibrio vulnificus) is...

Question 14

A patient is brought to the emergency room in a comatose state. The family reports he had complained of nausea and a bad headache in the past couple of days. They also report they had engaged in their normal summer activities: picnicking, fishing and swimming at the lake near their home. His fever is high, and while in the ER, he has a seizure. Which of the following is likely to be responsible for his symptoms?

Accepted Answer

A)  Entamoeba histolytica 
B)  Giardia intestinalis 
C)  Gonyaulax 
D)  Naegleria fowleri 
E)  Toxoplasma gondii 
A)  Entamoeba histolytica 
B)  Giardia intestinalis 
C)  Gonyaulax 
D)  Naegleria fowleri 
E)  Toxoplasma gondii

Question 15

A common source of antibiotics is

Accepted Answer

A)  Acetobacter. 
B)  Aspergillus oryzae and Lactobacillus. 
C)  Lactoccocus cremoris. 
D)  Streptococcus thermophilus. 
E)  Streptomyces. 
A)  Acetobacter. 
B)  Aspergillus oryzae and Lactobacillus. 
C)  Lactoccocus cremoris. 
D)  Streptococcus thermophilus. 
E)  Streptomyces.

Question 16

Food poisoning is often the result of ingesting microbial toxins, not the microbes themselves.

Accepted Answer

A) True 
 B)False

Question 17

Municipal chlorinated water contains

Accepted Answer

A)  no viruses. 
B)  no bacteria at all. 
C)  no endospores. 
D)  no cysts. 
E)  a decreased microbial load. 
A)  no viruses. 
B)  no bacteria at all. 
C)  no endospores. 
D)  no cysts. 
E)  a decreased microbial load.

Question 18

Cold is preferred for storing food because it retards microbial growth by slowing down metabolic processes.

Accepted Answer

A) True 
 B)False

Question 19

Freezing food and then using a vacuum to draw off the ice crystals is called (dehydration/lyophilization/sublimation).

Accepted Answer

The answer of Freezing food and then using a vacuum...

Question 20

Which of the following is an application of proteases?

Accepted Answer

A)  cheese 
B)  indigo 
C)  meat tenderizer 
D)  vodka 
E)  wine 
A)  cheese 
B)  indigo 
C)  meat tenderizer 
D)  vodka 
E)  wine

Exam 25: Applied and Industrial Microbiology

Benzoic acid is largely a(n) (antifungal/antiprotozoal/pickling) agent and does not affect the growth of many bacteria.

Which of these microbial products is needed to produce "gasohol"?

The process of preserving foods in brine is called (canning/pickling/salting).

Which of the following is the CORRECT sequence of steps for beer preparation?

Undercooked shellfish contaminated with ________ can lead to foodborne illness.

Amino acid and vitamin supplements are prepared from extracts of microbial cultures.

Which of the following is used in both food production and industrial fermentation?

In modern times beer and wine are considered recreational beverages. In the past they were important staples in the human diet, so much so that their consumption is often remarked upon in historical documents. Why were they so important?

Which of the following additives help preserve food as well as enhancing flavor?

Sulfur dioxide is added to "must" in the production of wine to

The destruction of (cysts/endospores/viruses) is the goal of industrial canning procedures.

An intrinsic factor of food that can determine whether spoilage occurs is

The protozoan parasite (Gonyaulax/Toxoplasma gondii/Vibrio vulnificus) is acquired by eating contaminated meat.

A common source of antibiotics is

Food poisoning is often the result of ingesting microbial toxins, not the microbes themselves.

Municipal chlorinated water contains

Cold is preferred for storing food because it retards microbial growth by slowing down metabolic processes.

Freezing food and then using a vacuum to draw off the ice crystals is called (dehydration/lyophilization/sublimation).

Which of the following is an application of proteases?

A Brief History of Microbiology

The Chemistry of Microbiology

Cell Structure and Function

Microscopy, Staining, and Classification

Microbial Metabolism

Microbial Nutrition and Growth

Microbial Genetics

Recombinant DNA Technology

Controlling Microbial Growth in the Environment

Controlling Microbial Growth in the Body: Antimicrobial Drugs

Characterizing and Classifying Prokaryotes

Characterizing and Classifying Eukaryotes

Characterizing and Classifying Viruses, Viroids, and Prions

Infection, Infectious Diseases, and Epidemiology

Innate Immunity

Adaptive Immunity

Immunization and Immune Testing

Immune Disorders

Microbial Diseases of the Skin and Wounds

Microbial Diseases of the Nervous System and Eyes

Microbial Cardiovascular and Systemic Diseases

Microbial Diseases of the Respiratory System

Microbial Diseases of the Digestive System

Microbial Diseases of the Urinary and Reproductive Systems

Microbial Ecology and Microbiomes

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