Exam 16: Food and Industrial Microbiology

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The figure below represents microbial growth (CFUs/mL) during the very early stages of chocolate production. Use the numbers to describe the microbial succession involved in the complex fermentation of cocoa pulp.

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Question 21

All of the following are examples of the use of alginates derived from Macrocystis pyrifera, EXCEPT

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Question 22

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

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Question 23

How is injera produced and why is it nutritionally better than quick-rising wheat breads?

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Question 24

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

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Question 25

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

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Question 26

Wines are produced from fermentation of crushed grapes. What causes the either white or red color of wine?

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Question 27

With respect to an industrial process, what are upstream and downstream processing methods, and how do they differ?

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Question 28

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.

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Question 29

Why is Agrobacterium used in genetic engineering of plants? Briefly explain the Agrobacterium expression system.

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Question 30

Leavening of commercial bread dough is brought about by CO₂ from fermentation by .

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Question 31

The virulence genes of Salmonella are found in a genomic region referred to as pathogenicity

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Question 32

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

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Question 33

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

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Question 34

Explain the difference between food spoilage and food poisoning.

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Question 35

The strain Escherichia coli O157:H7 is pathogenic for humans. It was first identified in ground beef. What does an infection with it cause and do to humans? Why do you suppose infections are more prevalent in ground meat than on a steak?

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Question 36

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

(Multiple Choice)

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Question 37

Bacteria generally can't be eaten as isolated organisms. Why is Spirulina an exception? What is Spirulina and what are its health benefits?

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Question 38

Use the figure below and find the INCORRECT statement regarding the development process for the antituberculosis compound SQ109.

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Question 39

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

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Question 40

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Exam 16: Food and Industrial Microbiology

The figure below represents microbial growth (CFUs/mL) during the very early stages of chocolate production. Use the numbers to describe the microbial succession involved in the complex fermentation of cocoa pulp.

All of the following are examples of the use of alginates derived from Macrocystis pyrifera, EXCEPT

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

How is injera produced and why is it nutritionally better than quick-rising wheat breads?

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

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

Wines are produced from fermentation of crushed grapes. What causes the either white or red color of wine?

With respect to an industrial process, what are upstream and downstream processing methods, and how do they differ?

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.

Why is Agrobacterium used in genetic engineering of plants? Briefly explain the Agrobacterium expression system.

Leavening of commercial bread dough is brought about by CO₂ from ________ fermentation by ________.

The virulence genes of Salmonella are found in a genomic region referred to as pathogenicity

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

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

Explain the difference between food spoilage and food poisoning.

The strain Escherichia coli O157:H7 is pathogenic for humans. It was first identified in ground beef. What does an infection with it cause and do to humans? Why do you suppose infections are more prevalent in ground meat than on a steak?

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

Bacteria generally can't be eaten as isolated organisms. Why is Spirulina an exception? What is Spirulina and what are its health benefits?

Use the figure below and find the INCORRECT statement regarding the development process for the antituberculosis compound SQ109.

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

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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Leavening of commercial bread dough is brought about by CO₂ from fermentation by .