Question 1

A large industry exists based on the synthesis of amino acids by microorganisms.

Accepted Answer

A) True 
 B)False

Question 2

The production of vinegar relies on the microbial oxidation of ethanol to acetic acid.

Accepted Answer

A) True 
 B)False

Question 3

All of the following are reasons for utilizing algae for biofuel production EXCEPT

Accepted Answer

A) they do not take up land needed for food production. 
B) they produce more energy per acre than corn. 
C) their main requirement is abundant light. 
D) they can utilize agriculturally poor land. 
E) they produce a nondegradable waste product. 
A) they do not take up land needed for food production. 
B) they produce more energy per acre than corn. 
C) their main requirement is abundant light. 
D) they can utilize agriculturally poor land. 
E) they produce a nondegradable waste product.

Question 4

Figure 28.1
  
-In Figure 28.1,assume the cells are producing penicillin which is collected during the idiophase.Remember,the top lines/markings indicate the different phases observed in the curve below them.When would you be able to collect the penicillin?

Accepted Answer

A) a 
B) b 
C) c 
D) d 
A) a 
B) b 
C) c 
D) d

Question 5

Discuss the production of four different foods that require microbial fermentation in their products.In your discussion,name the specific microorganisms used and describe the fermentation by-product(s)needed for the production of each food item.

Accepted Answer

Sure! There are several foods that requ

Question 6

Mesophilic bacteria grow best at temperatures of 60°C.

Accepted Answer

A) True 
 B)False

Question 7

You are growing Bacillus subtilis,an aerobic bacterium that can also carry out fermentation,when required,in a bioreactor and notice that the growth rate has slowed and the pH has decreased.You suspect the bacteria are

Accepted Answer

A) using the Krebs cycle. 
B) fermenting. 
C) photosynthesizing. 
D) using proteins. 
E) dead. 
A) using the Krebs cycle. 
B) fermenting. 
C) photosynthesizing. 
D) using proteins. 
E) dead.

Question 8

Canning works to preserve foods through

Accepted Answer

A) creation of an anaerobic environment. 
B) creation of an anaerobic environment and exposure to high heat. 
C) exposure to high heat. 
D) mutation of bacterial DNA. 
E) increasing pH. 
A) creation of an anaerobic environment. 
B) creation of an anaerobic environment and exposure to high heat. 
C) exposure to high heat. 
D) mutation of bacterial DNA. 
E) increasing pH.

Question 9

Vitamins C and B₁₂ are commonly produced by microorganisms.

Accepted Answer

A) True 
 B)False

Question 10

Which one of the following pairs is mismatched?

Accepted Answer

A) Propionibacterium - Swiss cheese 
B) Penicillium - blue cheese 
C) Lactobacillus - yogurt 
D) Acetobacter - vinegar 
E) Bacillus - beer 
A) Propionibacterium - Swiss cheese 
B) Penicillium - blue cheese 
C) Lactobacillus - yogurt 
D) Acetobacter - vinegar 
E) Bacillus - beer

Question 11

Figure 28.2
  
-Which of the growth curves in Figure 28.2 will give the highest yield of a secondary metabolite?

Accepted Answer

A) a 
B) b 
C) c 
D) d 
E) e 
A) a 
B) b 
C) c 
D) d 
E) e

Question 12

Biomass is a renewable energy source derived from the organic matter produced by living organisms. All of the following are sources of biomass EXCEPT

Accepted Answer

A) oxidation of metals. 
B) crops. 
C) bacteria. 
D) landfill sites. 
E) algae. 
A) oxidation of metals. 
B) crops. 
C) bacteria. 
D) landfill sites. 
E) algae.

Question 13

Xanthan used in household products is produced by bacteria

Accepted Answer

A) that were genetically modified. 
B) that were irradiated to mutate them. 
C) selected for their ability to utilize lactose rather than glucose. 
D) that are plant pathogens. 
E) selected for their ability to utilize lactose rather than glucose and that are plant pathogens. 
A) that were genetically modified. 
B) that were irradiated to mutate them. 
C) selected for their ability to utilize lactose rather than glucose. 
D) that are plant pathogens. 
E) selected for their ability to utilize lactose rather than glucose and that are plant pathogens.

Question 14

Commercial sterilization differs from complete sterilization in that commercial sterilization

Accepted Answer

A) kills all microorganisms. 
B) kills only bacteria. 
C) may result in the survival of thermophiles. 
D) employs a higher temperature. 
E) may result in the survival of fungal spores. 
A) kills all microorganisms. 
B) kills only bacteria. 
C) may result in the survival of thermophiles. 
D) employs a higher temperature. 
E) may result in the survival of fungal spores.

Question 15

As cheese ages,it gets

Accepted Answer

A) more acidic. 
B) more whey. 
C) more protein. 
D) saltier. 
E) more alcoholic. 
A) more acidic. 
B) more whey. 
C) more protein. 
D) saltier. 
E) more alcoholic.

Question 16

Industrial canning,as opposed to home canning,is achieved using a pressure cooker which operates in a manner similar to an autoclave.

Accepted Answer

A) True 
 B)False

Question 17

Spoilage of canned foods stored at high temperatures,accompanied by gas production,is

Accepted Answer

A) thermophilic anaerobic spoilage. 
B) flat sour spoilage. 
C) spoilage by mesophilic bacteria. 
D) caused by acid-tolerant fungi. 
E) putrefactive anaerobic spoilage. 
A) thermophilic anaerobic spoilage. 
B) flat sour spoilage. 
C) spoilage by mesophilic bacteria. 
D) caused by acid-tolerant fungi. 
E) putrefactive anaerobic spoilage.

Question 18

Acidithiobacillus ferrooxidans is used for the recovery of ________ from ore.

Accepted Answer

A) sulfur 
B) copper 
C) iron 
D) sulfuric acid 
E) gold 
A) sulfur 
B) copper 
C) iron 
D) sulfuric acid 
E) gold

Question 19

Which of the following microorganisms is usually used in the fermentation of alcoholic beverages?

Accepted Answer

A) Propionobacterium 
B) Lactobacillus 
C) Rhizopus 
D) Saccharomyces 
E) Penicillium 
A) Propionobacterium 
B) Lactobacillus 
C) Rhizopus 
D) Saccharomyces 
E) Penicillium

Question 20

Pascalization is

Accepted Answer

A) the use of extremely low pressure as a food preservation method. 
B) the leeching of valuable metals out of ore via microbial processes. 
C) use of damaging ionizing radiation for sterilization of food or other items. 
D) the use of extremely high pressure as a food preservation method. 
E) a microbial process that allows for production of biofuels. 
A) the use of extremely low pressure as a food preservation method. 
B) the leeching of valuable metals out of ore via microbial processes. 
C) use of damaging ionizing radiation for sterilization of food or other items. 
D) the use of extremely high pressure as a food preservation method. 
E) a microbial process that allows for production of biofuels.

Exam 28: Applied and Industrial Microbiology

A large industry exists based on the synthesis of amino acids by microorganisms.

The production of vinegar relies on the microbial oxidation of ethanol to acetic acid.

All of the following are reasons for utilizing algae for biofuel production EXCEPT

Figure 28.1 -In Figure 28.1,assume the cells are producing penicillin which is collected during the idiophase.Remember,the top lines/markings indicate the different phases observed in the curve below them.When would you be able to collect the penicillin?

Discuss the production of four different foods that require microbial fermentation in their products.In your discussion,name the specific microorganisms used and describe the fermentation by-product(s)needed for the production of each food item.

Mesophilic bacteria grow best at temperatures of 60°C.

You are growing Bacillus subtilis,an aerobic bacterium that can also carry out fermentation,when required,in a bioreactor and notice that the growth rate has slowed and the pH has decreased.You suspect the bacteria are

Canning works to preserve foods through

Vitamins C and B₁₂ are commonly produced by microorganisms.

Which one of the following pairs is mismatched?

Figure 28.2 -Which of the growth curves in Figure 28.2 will give the highest yield of a secondary metabolite?

Biomass is a renewable energy source derived from the organic matter produced by living organisms. All of the following are sources of biomass EXCEPT

Xanthan used in household products is produced by bacteria

Commercial sterilization differs from complete sterilization in that commercial sterilization

As cheese ages,it gets

Industrial canning,as opposed to home canning,is achieved using a pressure cooker which operates in a manner similar to an autoclave.

Spoilage of canned foods stored at high temperatures,accompanied by gas production,is

Acidithiobacillus ferrooxidans is used for the recovery of ________ from ore.

Which of the following microorganisms is usually used in the fermentation of alcoholic beverages?

Pascalization is

The Microbial World and You

Chemical Principles

Observing Microorganisms Through a Microscope

Functional Anatomy of Prokaryotic and Eukaryotic

Microbial Metabolism

Microbial Growth

The Control of Microbial Growth

Microbial Genetics

Biotechnology and Dna Technology

Classification of Microorganisms

The Prokaryotes: Domains Bacteria and Archaea

The Eukaryotes: Fungi, algae, protozoa, and Helminths

Viruses,viroids,and Prions

Principles of Disease and Epidemiology

Microbial Mechanisms of Pathogenicity

Innate Immunity: Nonspecific Defenses of the Host

Adaptive Immunity: Specific Defenses of the Host

Practical Applications of Immunology

Disorders Associated With the Immune System

Antimicrobial Drugs

Microbial Diseases of the Skin and Eyes

Microbial Diseases of the Nervous System

Microbial Diseases of the Cardiovascular and Lymphatic Systems

Microbial Diseases of the Respiratory System

Microbial Diseases of the Digestive System

Microbial Diseases of the Urinary and Reproductive Systems

Environmental Microbiology

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