Question 1

Streptokinase is useful for which of the following?

Accepted Answer

A)  producing antibiotics 
B)  cheese production 
C)  biosensors 
D)  dissolving blood clots 
E)  insecticide 
A)  producing antibiotics 
B)  cheese production 
C)  biosensors 
D)  dissolving blood clots 
E)  insecticide

Question 2

The fermentation product known as silage is

Accepted Answer

A)  a step in the production of brandy. 
B)  a means of food preservation. 
C)  a means of making plant materials more appealing to livestock. 
D)  a meat product. 
E)  made from milk. 
A)  a step in the production of brandy. 
B)  a means of food preservation. 
C)  a means of making plant materials more appealing to livestock. 
D)  a meat product. 
E)  made from milk.

Question 3

Pasteurization is a more rigorous process than canning.

Accepted Answer

A) True 
 B)False

Question 4

Which of the following pairs of industrial microbial products and their uses is MISMATCHED?

Accepted Answer

A)  streptokinase; dissolving blood clots 
B)  indigo; cloth dye 
C)  citric acid; antioxidant in food 
D)  gluconic acid; release of cellulose from flax to make linen 
E)  phenylalanine; the sweetener aspartame 
A)  streptokinase; dissolving blood clots 
B)  indigo; cloth dye 
C)  citric acid; antioxidant in food 
D)  gluconic acid; release of cellulose from flax to make linen 
E)  phenylalanine; the sweetener aspartame

Question 5

Water quality can be tested by detection of (E. coli/Cryptosporidium/norovirus) using the chemical known as MUG.

Accepted Answer

The answer of Water quality can be tested by detection...

Question 6

Sourdough bread is produced using

Accepted Answer

A)  yeast. 
B)  Aspergillus oryzae. 
C)  lactic acid bacteria. 
D)  both yeast and lactic acid bacteria. 
E)  both Aspergillus oryzae and lactic acid bacteria. 
A)  yeast. 
B)  Aspergillus oryzae. 
C)  lactic acid bacteria. 
D)  both yeast and lactic acid bacteria. 
E)  both Aspergillus oryzae and lactic acid bacteria.

Question 7

Which of the following microorganisms is the most commonly used indicator organism for water quality testing?

Accepted Answer

A)  Escherichia coli 
B)  Salmonella spp. 
C)  Shigella spp. 
D)  Campylobacter jejuni 
E)  Hepatitis A virus 
A)  Escherichia coli 
B)  Salmonella spp. 
C)  Shigella spp. 
D)  Campylobacter jejuni 
E)  Hepatitis A virus

Question 8

Control of the fermentation of foods to produce the desired product commonly involves

Accepted Answer

A)  careful choice of foodstuffs. 
B)  pretreating the food by boiling. 
C)  adding required nutrients for microbial growth. 
D)  use of a starter culture. 
E)  both pretreating the food by boiling and adding required nutrients for microbial growth. 
A)  careful choice of foodstuffs. 
B)  pretreating the food by boiling. 
C)  adding required nutrients for microbial growth. 
D)  use of a starter culture. 
E)  both pretreating the food by boiling and adding required nutrients for microbial growth.

Question 9

Which of the following results when ethanol is allowed to oxidize to acetic acid following the fermentation of fruit, grain, or vegetables?

Accepted Answer

A)  beer 
B)  wine 
C)  champagne 
D)  vinegar 
E)  malt 
A)  beer 
B)  wine 
C)  champagne 
D)  vinegar 
E)  malt

Question 10

A researcher studying the impact of agricultural pesticides on native plants discovers a bacterium capable of degrading small amounts of a specific pesticide. The researcher then modifies the bacterial species in the lab to increase the rate of pesticide degradation. This research represents

Accepted Answer

A)  applied microbiology. 
B)  environmental microbiology. 
C)  food microbiology. 
D)  both food microbiology and environmental microbiology. 
E)  both applied microbiology and environmental microbiology. 
A)  applied microbiology. 
B)  environmental microbiology. 
C)  food microbiology. 
D)  both food microbiology and environmental microbiology. 
E)  both applied microbiology and environmental microbiology.

Question 11

Through recombinant DNA technology, many plants now can manufacture their own Bt toxin, which improves fermentation.

Accepted Answer

A) True 
 B)False

Question 12

Botryococcus braunii is an alga that produces hydrocarbons at (10/20/30) percent of its dry weight and could be harvested in the future as an alternative fuel.

Accepted Answer

The answer of Botryococcus braunii is an alga that produces...

Question 13

The starter culture used to make cheese determines the type of cheese produced.

Accepted Answer

A) True 
 B)False

Question 14

What is the significance of the industrial practice of waiting for cultures to enter the stationary phase of growth before harvest?

Accepted Answer

A)  The cells are at peak metabolic activity. 
B)  Secondary metabolites are often the desired product, and are only produced in stationary phase. 
C)  The desired primary metabolites are produced in stationary phase. 
D)  Potential toxins from log phase growth have been depleted. 
E)  An optimal combination of primary and secondary metabolites is being produced. 
A)  The cells are at peak metabolic activity. 
B)  Secondary metabolites are often the desired product, and are only produced in stationary phase. 
C)  The desired primary metabolites are produced in stationary phase. 
D)  Potential toxins from log phase growth have been depleted. 
E)  An optimal combination of primary and secondary metabolites is being produced.

Question 15

Why are "fortified" foods more likely to spoil than are unfortified foods?

Accepted Answer

A)  The addition of vitamins or minerals makes the food more nutritious for microbes as well as humans. 
B)  Vitamins are added to "fortified" foods by adding the microbes that produce the vitamins to the food item. 
C)  Every step of modification or manipulation of food increases the chance for contamination. 
D)  The addition of nutrients creates an osmotic environment suitable for a wide range of microbes. 
E)  The vitamins require a neutral pH environment, which is suitable for many microbes. 
A)  The addition of vitamins or minerals makes the food more nutritious for microbes as well as humans. 
B)  Vitamins are added to "fortified" foods by adding the microbes that produce the vitamins to the food item. 
C)  Every step of modification or manipulation of food increases the chance for contamination. 
D)  The addition of nutrients creates an osmotic environment suitable for a wide range of microbes. 
E)  The vitamins require a neutral pH environment, which is suitable for many microbes.

Question 16

Which of the following methods of preserving food sterilizes it?

Accepted Answer

A)  canning 
B)  pasteurization 
C)  drying 
D)  gamma radiation 
E)  lyophilization 
A)  canning 
B)  pasteurization 
C)  drying 
D)  gamma radiation 
E)  lyophilization

Question 17

Which of the following statements concerning the biochemical oxygen demand (BOD) is CORRECT?

Accepted Answer

A)  It is a measure of the amount of oxygen in water. 
B)  It is proportional to how potable water is. 
C)  It is used as a bioreceptor index. 
D)  It is a measurement of the amount of oxygen that aerobic bacteria require to decompose organic wastes in water. 
E)  It is a filter system to purify drinking water. 
A)  It is a measure of the amount of oxygen in water. 
B)  It is proportional to how potable water is. 
C)  It is used as a bioreceptor index. 
D)  It is a measurement of the amount of oxygen that aerobic bacteria require to decompose organic wastes in water. 
E)  It is a filter system to purify drinking water.

Question 18

Which of the following is a microbial product used to reduce crop damage?

Accepted Answer

A)  Bt toxin 
B)  saxitoxin 
C)  ice-minus 
D)  both Bt toxin and ice-minus 
E)  both Bt toxin and saxitoxin 
A)  Bt toxin 
B)  saxitoxin 
C)  ice-minus 
D)  both Bt toxin and ice-minus 
E)  both Bt toxin and saxitoxin

Question 19

Which of the following beverages is made from fermented fruit?

Accepted Answer

A)  beer 
B)  brandy 
C)  sake 
D)  vodka 
E)  both beer and vodka 
A)  beer 
B)  brandy 
C)  sake 
D)  vodka 
E)  both beer and vodka

Question 20

Brandy is made by the same process as wine, but the alcohol is then concentrated by (fermentation/distillation/filtration).

Accepted Answer

The answer of Brandy is made by the same process...

Exam 25: Applied and Industrial Microbiology

Streptokinase is useful for which of the following?

The fermentation product known as silage is

Pasteurization is a more rigorous process than canning.

Which of the following pairs of industrial microbial products and their uses is MISMATCHED?

Water quality can be tested by detection of (E. coli/Cryptosporidium/norovirus) using the chemical known as MUG.

Sourdough bread is produced using

Which of the following microorganisms is the most commonly used indicator organism for water quality testing?

Control of the fermentation of foods to produce the desired product commonly involves

Which of the following results when ethanol is allowed to oxidize to acetic acid following the fermentation of fruit, grain, or vegetables?

A researcher studying the impact of agricultural pesticides on native plants discovers a bacterium capable of degrading small amounts of a specific pesticide. The researcher then modifies the bacterial species in the lab to increase the rate of pesticide degradation. This research represents

Through recombinant DNA technology, many plants now can manufacture their own Bt toxin, which improves fermentation.

Botryococcus braunii is an alga that produces hydrocarbons at (10/20/30) percent of its dry weight and could be harvested in the future as an alternative fuel.

The starter culture used to make cheese determines the type of cheese produced.

What is the significance of the industrial practice of waiting for cultures to enter the stationary phase of growth before harvest?

Why are "fortified" foods more likely to spoil than are unfortified foods?

Which of the following methods of preserving food sterilizes it?

Which of the following statements concerning the biochemical oxygen demand (BOD) is CORRECT?

Which of the following is a microbial product used to reduce crop damage?

Which of the following beverages is made from fermented fruit?

Brandy is made by the same process as wine, but the alcohol is then concentrated by (fermentation/distillation/filtration).

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

Filters