Deck 27: Applied and Industrial Microbiology

Question 1

Fermentors have a built-in device called a sparger. What does a sparger do?

A) It adds a continuous supply of glucose to the media.
B) It monitors the pH of the medium.
C) It monitors the temperature of the medium.
D) It aerates the medium to promote aerobic growth.
E) It stirs the mixture of microbe and nutrients.

Answer 1

D

Question 2

All of the following foods are preserved using high osmotic pressure except

A) jellies.
B) pickles.
C) canned fruit.
D) candies.
E) bread.

Answer 2

E

Question 3

Preservation of food to limit microbial survival and growth includes

A) high temperature.
B) pasteurization.
C) refrigeration and freezing.
D) irradiation.
E) All of these choices are correct.

Answer 3

E

Question 4

To prevent the overgrowth of cyanobacteria and algae in water reservoirs, the water is often treated with

A) iodine.
B) copper sulfate.
C) propionic acid.
D) lactic acid.
E) antibiotics.

Question 5

During which step of water purification does water moves through sand beds and activated charcoal?

A) Chlorination
B) Aeration and settling
C) Sedimentation
D) Storage
E) Filtration

Question 6

What is made by adding Streptococcus thermophilus and Lactobacillus bulgaricus to milk?

A) butter
B) cheese
C) sour cream
D) tofu
E) yogurt

Question 7

The yeast used in making bread, beer, and wine is

A) Saccharomyces cerevisiae.
B) Leuconostoc mesenteroides.
C) Streptococcus lactis and Lactobacillus.
D) Propionibacterium.
E) Spirulina.

Question 8

Which of the following enzymes are produced by microorganisms on an industrial scale?

A) pectinase
B) cellulase
C) amylase
D) keratinase
E) All of these choices are correct.

Question 9

Which of the following is an example of a food intoxication?

A) salmonellosis
B) listerosis
C) campylobacteriosis
D) staphyloccocal enteritis
E) Vibrio enteritis

Question 10

Bacillus thuringiensis produces

A) a toxin that causes food poisoning.
B) a biopesticide.
C) enzymes used in cheese-making.
D) a single cell protein used as food.
E) All of these choices are correct.

Question 11

All of the following are food-borne pathogens except

A) Salmonella.
B) Campylobacter.
C) Streptococcus.
D) Clostridium.
E) Staphylococcus aureus.

Question 12

Which of the following methods of food preservation are mismatched?

A) sulfites - wines
B) nitrites - bacon
C) propionic acid - baked goods
D) propylene oxide gas - dairy
E) ethylene gas - spices

Question 13

Which is incorrect about food-borne illnesses?

A) Most cases of food poisoning occur in the home and are not reported.
B) Reports of food poisoning are decreasing in the United States.
C) Avoiding cross contamination in the kitchen can reduce the risk of food poisoning.
D) The top viruses that cause food-borne illnesses are Norwalk and Hepatitis A viruses.
E) Food infection is associated with ingesting whole microbial cells.

Question 14

Which is not used as a chemical preservative in food?

A) iodine
B) organic acids
C) sulfite
D) ethylene oxide
E) salt

Question 15

Which organisms) ferment milk lactose, producing acids that curdle the milk?

A) Saccharomyces cerevisiae
B) Leuconostoc mesenteroides
C) Streptococcus lactis and Lactobacillus
D) Propionibacterium
E) Spirulina

Question 16

Which step in making beer involves sprouting and softening the barley to release amylases to act on starch, and proteases to digest protein?

A) preparing a mash
B) malting
C) aging
D) wort is boiled with hops
E) fermentation

Question 17

In 2006, the Food and Drug Administration approved the spraying of bacteriophages onto ready-to-eat meat products to

A) prevent salmonellosis.
B) increase the nutritional content of the food.
C) prevent mold.
D) sterilize the food.
E) prevent listeriosis.

Question 18

During which phase of growth would a primary metabolite be produced?

A) lag phase
B) exponential phase
C) stationary phase
D) death phase
E) All of these choices are correct.

Question 19

Which organism is used to make Swiss cheese?

A) Saccharomyces cerevisiae
B) Leuconostoc mesenteroides
C) Streptococcus lactis and Lactobacillus
D) Propionibacterium
E) Spirulina

Question 20

Which organism is used to initiate the fermentation of cabbage to make sauerkraut?

A) Saccharomyces cerevisiae
B) Leuconostoc mesenteroides
C) Streptococcus lactis and Lactobacillus
D) Propionibacterium
E) Spirulina

Question 21

What process does wine go through in order to prevent it from turning to vinegar?

A) irradiation
B) pasteurization
C) autoclaving
D) filtration
E) distillation

Question 22

Wine has a maximum alcoholic content of 17% because concentrations above this level inhibit the metabolism of the yeast.

Question 23

Rennin is added to cheese to give it flavor.

Question 24

There are a few places in the United States that use ozone or peroxide for final disinfection of water.

Question 25

Implementation of the HAACP procedures has increased the concentration of alcohol in distilled liquors.

Question 26

Nitrates and nitrites are used in cured meats mainly to prevent

A) staphylococcal enteritis.
B) shigellosis.
C) botulism.
D) listeriosis.
E) Vibrio enteritis.

Question 27

Organisms from the genus Aspergillus are used in the production of

A) pectinase.
B) proteases.
C) cellulase.
D) amylase.
E) All of these choices are correct.

Question 28

Freshly fermented beer is lagered, meaning it is treated with potassium metabisulfate.

Question 29

In batch fermentation, substrate is added continuously and the product is siphoned off throughout the run.

Question 30

If vodka is 80 proof, it contains 40% ethyl alcohol.

Question 31

A _____ is a device used for growing mass cultures.

Question 32

Hops is the herb that gives beer some of its aroma and flavor.

Question 33

A food _____ results from ingestion of whole microbial cells that target the intestine.

Question 34

A food infection results from the ingestion of exotoxin secreted by bacterial cells.

Question 35

The process of activating sludge from wastewater involves

A) chlorination.
B) filtration.
C) aeration and stirring.
D) radiation.
E) heat and pressure.

Question 36

Vinegar can be produced when alcohol in wine is oxidized to acetic acid.

Question 37

Drying, or _________ is not a reliable microbicidal method.

Question 38

A food _____ results from ingestion of exotoxin secreted by bacterial cells growing in the food.

Question 39

The microbes used by fermentation industries are mutant strains that synthesize large quantities of the desired product.

Question 40

Downstream processing includes all the following except

A) recovery.
B) purification.
C) packaging.
D) growth of the microorganism.
E) All of these choices are correct.

Question 41

In some parts of Mexico, ___________ has become a viable alternative to green plants as a primary nutrient source.

Question 42

The process of recovery, purification, and packaging of product is known as _________ processing.

Question 43

The pathology associated with food infections does not involve toxin-induced damage.

Question 44

__________ metabolites are by-products of metabolism and essential to the microbe's function.

Question 45

Regular refrigeration does not inhibit the growth of __________ microbes that can continue to grow and cause food spoilage.

Question 46

A strain of ____________ is being considered to control the mosquito vector of malaria.

Question 47

____________ proteins can be produced from waste materials such as molasses or petroleum by-products to be used as a food.

Question 48

Hypertonic levels of sugar or salt create high __________ pressure that plolyzes bacteria.

Question 49

How are microbes involved with our food?

A) Some microbes can serve as food, providing us with nutrients.
B) Microbes can ferment foods, providing rich flavors.
C) Microbes can cause food spoilage.
D) Microbes can contaminate our food and cause food poisoning.
E) All of these choices are correct.

Question 50

The fermentation of milk by Streptococcus thermophilus produces ___________.

Question 51

A vegan is highly unlikely to become infected with a food-borne pathogen.

Question 52

What do the production of wine, beer, yogurt, and sauerkraut all have in common?

A) All of these products are the result of yeast acting on natural sugars in the food starting material.
B) All of these products are made by microbial fermentation of natural sugars in the food starting material.
C) Microorganisms grow in each of these foods producing acids which are responsible for the flavors.
D) All of these choices are correct.