Question 1

Which of the following microbes is responsible for the flavor of Camembert cheese?

Accepted Answer

A)  lactic acid bacteria 
B)  Propionibacterium 
C)  Saccharomyces 
D)  Penicillium 
E)  Aspergillus 
A)  lactic acid bacteria 
B)  Propionibacterium 
C)  Saccharomyces 
D)  Penicillium 
E)  Aspergillus

Question 2

Briefly describe the cheese-making process. Use the figure below to explain why different cheeses have different flavors.

Accepted Answer

Milk is filtered and pasteurized, then s

Question 3

Tempeh, a staple food of Indonesia, is produced by an initial fermentation of soybeans with ________, followed by ________.

Accepted Answer

A)  lactic acid bacteria; Aspergillus oryzae 
B)  lactic acid bacteria; Rhizopus oligosporus 
C)  Propionibacterium spp.; Aspergillus oryzae 
D)  Propionibacterium spp.; Leuconostoc mesenteroides 
E)  Propionibacterium spp.; Rhizopus oligosporus 
A)  lactic acid bacteria; Aspergillus oryzae 
B)  lactic acid bacteria; Rhizopus oligosporus 
C)  Propionibacterium spp.; Aspergillus oryzae 
D)  Propionibacterium spp.; Leuconostoc mesenteroides 
E)  Propionibacterium spp.; Rhizopus oligosporus

Question 4

Cinnamon and cloves contain a ________ derivative that is a potent microbial inhibitor.

Accepted Answer

A)  lipid 
B)  nucleotide 
C)  benzene 
D)  bacterial 
E)  fungal 
A)  lipid 
B)  nucleotide 
C)  benzene 
D)  bacterial 
E)  fungal

Question 5

An attribute of an industrial microbial strain is

Accepted Answer

A)  genetic stability and manipulation. 
B)  expensive growth requirements. 
C)  a low level of product expression. 
D)  pathogenic strains. 
E)  the cell is not easily breakable to liberate product. 
A)  genetic stability and manipulation. 
B)  expensive growth requirements. 
C)  a low level of product expression. 
D)  pathogenic strains. 
E)  the cell is not easily breakable to liberate product.

Question 6

Few bacteria are edible as isolated organisms because of their high content of

Accepted Answer

A)  proteins. 
B)  nucleic acids. 
C)  sugars. 
D)  carbohydrates. 
E)  lipids. 
A)  proteins. 
B)  nucleic acids. 
C)  sugars. 
D)  carbohydrates. 
E)  lipids.

Question 7

What are some of the purposes of food fermentation? Why have humans been making fermented foods for so long?

Accepted Answer

Foods are fermented to preserve the food

Question 8

A modest level of ethanol enters the human circulation naturally from ________, equivalent to a fraction of a drink per day.

Accepted Answer

A)  intestinal microbiota byproducts 
B)  food 
C)  drink 
D)  cell metabolism 
E)  the environment 
A)  intestinal microbiota byproducts 
B)  food 
C)  drink 
D)  cell metabolism 
E)  the environment

Question 9

Why is it better nutritionally to ferment soybeans than to consume them without fermenting?

Accepted Answer

Soybeans contain substances that decreas

Question 10

Alkaline fermentations raise pH through the catabolism of

Accepted Answer

A)  lipids. 
B)  proteins. 
C)  sugars. 
D)  nucleic acids. 
E)  starches. 
A)  lipids. 
B)  proteins. 
C)  sugars. 
D)  nucleic acids. 
E)  starches.

Question 11

Food spoilage can be brought about by all the following, EXCEPT

Accepted Answer

A)  chemical reactions with the environment, such as oxidation of lipids. 
B)  meat tenderization. 
C)  putrefaction of food by decomposition of protein and amino acids. 
D)  action of bacterial fermentations to make food sours. 
E)  conversion of sugar into starch in freshly picked corn. 
A)  chemical reactions with the environment, such as oxidation of lipids. 
B)  meat tenderization. 
C)  putrefaction of food by decomposition of protein and amino acids. 
D)  action of bacterial fermentations to make food sours. 
E)  conversion of sugar into starch in freshly picked corn.

Question 12

Which of the following food products is NOT produced by alkaline fermentation?

Accepted Answer

A)  natto 
B)  kimchi 
C)  dawadawa 
D)  pidan 
E)  thousand-year eggs 
A)  natto 
B)  kimchi 
C)  dawadawa 
D)  pidan 
E)  thousand-year eggs

Question 13

The flavors of ________ are generated by side products of fermentation, such as flavorful alcohols, esters, and sulfur compounds.

Accepted Answer

A)  cheese 
B)  yogurt 
C)  kimchi 
D)  natto 
E)  sauerkraut 
A)  cheese 
B)  yogurt 
C)  kimchi 
D)  natto 
E)  sauerkraut

Exam 16: Food and Industrial Microbiology

Which of the following microbes is responsible for the flavor of Camembert cheese?

Briefly describe the cheese-making process. Use the figure below to explain why different cheeses have different flavors.

Tempeh, a staple food of Indonesia, is produced by an initial fermentation of soybeans with ________, followed by ________.

Cinnamon and cloves contain a ________ derivative that is a potent microbial inhibitor.

An attribute of an industrial microbial strain is

Few bacteria are edible as isolated organisms because of their high content of

What are some of the purposes of food fermentation? Why have humans been making fermented foods for so long?

A modest level of ethanol enters the human circulation naturally from ________, equivalent to a fraction of a drink per day.

Why is it better nutritionally to ferment soybeans than to consume them without fermenting?

Alkaline fermentations raise pH through the catabolism of

Food spoilage can be brought about by all the following, EXCEPT

Which of the following food products is NOT produced by alkaline fermentation?

The flavors of ________ are generated by side products of fermentation, such as flavorful alcohols, esters, and sulfur compounds.

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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Tempeh, a staple food of Indonesia, is produced by an initial fermentation of soybeans with , followed by .