Question 1

What categories of foods may be spoiled by psychrotrophs? Why are these organisms a problem with fish?

Accepted Answer

Psychrotrophic microbes can play a role

Question 2

Nori used as a sushi wrap is produced by growing Porphyra, a ________, in tanks.

Accepted Answer

A)  green alga 
B)  red alga 
C)  brown alga 
D)  fungus 
E)  cyanobacterium 
A)  green alga 
B)  red alga 
C)  brown alga 
D)  fungus 
E)  cyanobacterium

Question 3

Use the figure below to discuss how molecular tools are used in the investigation of pathogen-contaminated food. What does the figure represent? What is the overall conclusion of the analysis?

Accepted Answer

Salmonella enterica is a common pathogen

Question 4

Describe several physical means of food preservation.

Accepted Answer

Dehydration and freeze-drying: removal o

Question 5

Mold ripening refers to the secondary ________ stage of cheese production.

Accepted Answer

A)  respiration 
B)  curd 
C)  contamination 
D)  bacterial 
E)  fermentation 
A)  respiration 
B)  curd 
C)  contamination 
D)  bacterial 
E)  fermentation

Question 6

Which of the following contains protein as high as 25% dry weight and are an excellent source of all the essential dietary amino acids?

Accepted Answer

A)  algae 
B)  bacteria 
C)  mushrooms 
D)  yeast cells 
E)  plants 
A)  algae 
B)  bacteria 
C)  mushrooms 
D)  yeast cells 
E)  plants

Question 7

Until the recent invention of ________, all foods contained live microbes.

Accepted Answer

A)  steam-pressure sterilization 
B)  irradiation 
C)  lyophilization 
D)  freezing 
E)  refrigeration 
A)  steam-pressure sterilization 
B)  irradiation 
C)  lyophilization 
D)  freezing 
E)  refrigeration

Question 8

Which of the following organisms or processes is NOT involved in the chocolate-making process?

Accepted Answer

A)  yeasts 
B)  lactic acid bacteria 
C)  acetic acid bacteria 
D)  thermophilic bacteria 
E)  both anaerobic and aerobic processes 
A)  yeasts 
B)  lactic acid bacteria 
C)  acetic acid bacteria 
D)  thermophilic bacteria 
E)  both anaerobic and aerobic processes

Question 9

The filtered mash in beer making is referred to as

Accepted Answer

A)  hops. 
B)  barley. 
C)  yeast extract. 
D)  malt. 
E)  wort. 
A)  hops. 
B)  barley. 
C)  yeast extract. 
D)  malt. 
E)  wort.

Question 10

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 11

In beer making, enzymatic activities during germination of barley produce the ________ used for fermentation.

Accepted Answer

A)  ethanol 
B)  maltose 
C)  malic acid 
D)  lactic acid 
E)  2-oxo acids 
A)  ethanol 
B)  maltose 
C)  malic acid 
D)  lactic acid 
E)  2-oxo acids

Question 12

What makes a company dealing with industrial microbiology a success?

Accepted Answer

A successful company will identify and d

Question 13

Production of traditionally fermented foods typically relies on ________ microbiota, whereas commercial fermentation generally relies on ________.

Accepted Answer

A)  soil; edible 
B)  edible; indigenous 
C)  airborne; indigenous 
D)  indigenous; starter cultures 
E)  indigenous; chemicals 
A)  soil; edible 
B)  edible; indigenous 
C)  airborne; indigenous 
D)  indigenous; starter cultures 
E)  indigenous; chemicals

Question 14

Miso is a fermented Japanese condiment made primarily from ________, which is salted and fermented with ________ for two months.

Accepted Answer

A)  cabbage; Leuconostoc 
B)  rice; Leuconostoc 
C)  cabbage; Bacillus 
D)  cabbage; Aspergillus oryzae 
E)  ground soy and rice; Aspergillus oryzae 
A)  cabbage; Leuconostoc 
B)  rice; Leuconostoc 
C)  cabbage; Bacillus 
D)  cabbage; Aspergillus oryzae 
E)  ground soy and rice; Aspergillus oryzae

Question 15

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 16

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

Accepted Answer

Genetic properties: stability and facili

Question 17

Which of the following is classified as a form of single-celled protein?

Accepted Answer

A)  Porphyra 
B)  Lentinula 
C)  Spirulina 
D)  Rhizopus 
E)  Macrocystis 
A)  Porphyra 
B)  Lentinula 
C)  Spirulina 
D)  Rhizopus 
E)  Macrocystis

Question 18

What are the three stages in the fermentation of cocoa beans for chocolate (in order)?

Accepted Answer

A)  1) Bacillus, 2) lactic acid bacteria, 3) yeasts 
B)  1) acetic acid bacteria, 2) yeasts, 3) lactic acid bacteria 
C)  1) yeasts, 2) lactic acid bacteria, 3) acetic acid bacteria 
D)  1) Leuconostoc, 2) Bacillus, 3) Rhizopus 
E)  1) Leuconostoc, 2) Bacillus, 3) yeasts 
A)  1) Bacillus, 2) lactic acid bacteria, 3) yeasts 
B)  1) acetic acid bacteria, 2) yeasts, 3) lactic acid bacteria 
C)  1) yeasts, 2) lactic acid bacteria, 3) acetic acid bacteria 
D)  1) Leuconostoc, 2) Bacillus, 3) Rhizopus 
E)  1) Leuconostoc, 2) Bacillus, 3) yeasts

Question 19

Sauerkraut is primarily fermented with the bacterium ________ that uses a ________ type of fermentation.

Accepted Answer

A)  Lactobacillus; heterolactic 
B)  Lactobacillus; homolactic 
C)  Leuconostoc; heterolactic 
D)  Leuconostoc; homolactic 
E)  Propionibacterium; heterolactic 
A)  Lactobacillus; heterolactic 
B)  Lactobacillus; homolactic 
C)  Leuconostoc; heterolactic 
D)  Leuconostoc; homolactic 
E)  Propionibacterium; heterolactic

Question 20

Listeria is a(n) ________ organism, which means that it readily grows at refrigeration temperatures.

Accepted Answer

A)  neutrophilic 
B)  acidophilic 
C)  mesophilic 
D)  autotrophic 
E)  psychrotrophic 
A)  neutrophilic 
B)  acidophilic 
C)  mesophilic 
D)  autotrophic 
E)  psychrotrophic

Exam 16: Food and Industrial Microbiology

What categories of foods may be spoiled by psychrotrophs? Why are these organisms a problem with fish?

Nori used as a sushi wrap is produced by growing Porphyra, a ________, in tanks.

Use the figure below to discuss how molecular tools are used in the investigation of pathogen-contaminated food. What does the figure represent? What is the overall conclusion of the analysis?

Describe several physical means of food preservation.

Mold ripening refers to the secondary ________ stage of cheese production.

Which of the following contains protein as high as 25% dry weight and are an excellent source of all the essential dietary amino acids?

Until the recent invention of ________, all foods contained live microbes.

Which of the following organisms or processes is NOT involved in the chocolate-making process?

The filtered mash in beer making is referred to as

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

In beer making, enzymatic activities during germination of barley produce the ________ used for fermentation.

What makes a company dealing with industrial microbiology a success?

Production of traditionally fermented foods typically relies on ________ microbiota, whereas commercial fermentation generally relies on ________.

Miso is a fermented Japanese condiment made primarily from ________, which is salted and fermented with ________ for two months.

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

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

Which of the following is classified as a form of single-celled protein?

What are the three stages in the fermentation of cocoa beans for chocolate (in order)?

Sauerkraut is primarily fermented with the bacterium ________ that uses a ________ type of fermentation.

Listeria is a(n) ________ organism, which means that it readily grows at refrigeration temperatures.

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

Production of traditionally fermented foods typically relies on microbiota, whereas commercial fermentation generally relies on .

Miso is a fermented Japanese condiment made primarily from , which is salted and fermented with for two months.

Sauerkraut is primarily fermented with the bacterium that uses a type of fermentation.