Question 1

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 C

Question 2

Use the figure below to describe four types of fermentation used in food preparation. Make sure to indicate what the Roman numerals indicate. Give an example of a product that is made from each type of fermentation.

Accepted Answer

Amino acids, product of protein hydrolysis, are the substrate for alkaline fermentation [i]; ammonia, a byproduct [ii], raises pH and prevents microbial growth. An example is dawadawa, a paste of fermented beans common in West Africa. [iii] Glucose is converted to pyruvic acid, which is then converted to lactic acid. Acetyl-CoA [iv], also a product of alkaline fermentation, may be used as a respiratory substrate or converted to acetic acid, widely used in pickling. Pyruvic acid is a precursor in many types of fermentation. In lactic acid fermentation, lactic acid is produced from pyruvate, as in cheeses. Propionic acid can be formed from lactic acid by further fermentation, as in Swiss cheese. Heterolactic fermentation (v) results in the production of lactic acid, ethanol, and carbon dioxide, as in sauerkraut. Ethanolic fermentation results in the production of ethanol and carbon dioxide, as in beer.

Question 3

Alcohol dehydrogenase in the ________ detoxifies alcohol produced in the intestines.

Accepted Answer

A)  lungs 
B)  liver 
C)  mouth 
D)  pancreas 
E)  spleen 
A)  lungs 
B)  liver 
C)  mouth 
D)  pancreas 
E)  spleen B

Question 4

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 5

Another term for food contamination is

Accepted Answer

A)  rancid. 
B)  putrefacation 
C)  food poisoning. 
D)  food spoilage. 
E)  putrefied. 
A)  rancid. 
B)  putrefacation 
C)  food poisoning. 
D)  food spoilage. 
E)  putrefied.

Question 6

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 7

Escherichia coli O157:H7 was first observed in fast-food hamburger meat. More recently, it has been associated with contamination of spinach and other vegetables. How did the spread of this strain from meat to vegetables happen?

Accepted Answer

A)  It picked up genes for plant virulence. 
B)  Strain O157:H7 can grow as a plant endophyte. 
C)  It has become a psychrotroph and can grow in refrigerated foods. 
D)  It produces toxins that can survive on plant material. 
E)  This bacterial strain has lost genes needed to grow in meat. 
A)  It picked up genes for plant virulence. 
B)  Strain O157:H7 can grow as a plant endophyte. 
C)  It has become a psychrotroph and can grow in refrigerated foods. 
D)  It produces toxins that can survive on plant material. 
E)  This bacterial strain has lost genes needed to grow in meat.

Question 8

Describe the primary and secondary fermentations involved in winemaking.

Accepted Answer

The early stages of primary fermentation

Question 9

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 10

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 11

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

Accepted Answer

A)  filtration 
B)  lyophilization 
C)  pasteurization 
D)  coagulation 
E)  radiation 
A)  filtration 
B)  lyophilization 
C)  pasteurization 
D)  coagulation 
E)  radiation

Question 12

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 13

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 14

The search for organisms with potential commercial application is called

Accepted Answer

A)  biopanning. 
B)  bioprospecting. 
C)  recombinant DNA technology. 
D)  deep sequencing. 
E)  metagenomics. 
A)  biopanning. 
B)  bioprospecting. 
C)  recombinant DNA technology. 
D)  deep sequencing. 
E)  metagenomics.

Question 15

Describe how the transportation of milk products by herders led to the formation of cheeses.

Accepted Answer

Out of necessity, the herders stored the

Question 16

Another term for freeze-drying is

Accepted Answer

A)  radiation. 
B)  dehydration. 
C)  filtration. 
D)  pasteurization. 
E)  lyophilization. 
A)  radiation. 
B)  dehydration. 
C)  filtration. 
D)  pasteurization. 
E)  lyophilization.

Question 17

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 18

The most common food-borne cause of death in the United States is

Accepted Answer

A)  norovirus. 
B)  Salmonella enterica. 
C)  Campylobacter sp. 
D)  Clostridium botulinum. 
E)  Escherichia coli O157:H7. 
A)  norovirus. 
B)  Salmonella enterica. 
C)  Campylobacter sp. 
D)  Clostridium botulinum. 
E)  Escherichia coli O157:H7.

Question 19

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 20

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

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

Use the figure below to describe four types of fermentation used in food preparation. Make sure to indicate what the Roman numerals indicate. Give an example of a product that is made from each type of fermentation.

Alcohol dehydrogenase in the ________ detoxifies alcohol produced in the intestines.

The following are desirable characteristics of an industrial strain, EXCEPT

Another term for food contamination is

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

Escherichia coli O157:H7 was first observed in fast-food hamburger meat. More recently, it has been associated with contamination of spinach and other vegetables. How did the spread of this strain from meat to vegetables happen?

Describe the primary and secondary fermentations involved in winemaking.

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?

An acid or base serves as an effective preservative because

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

Which of the following aids microbial growth?

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

The search for organisms with potential commercial application is called

Describe how the transportation of milk products by herders led to the formation of cheeses.

Another term for freeze-drying is

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.

The most common food-borne cause of death in the United States is

What proportion of known species of mushrooms are poisonous?

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

Filters

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