Deck 16: Food and Industrial Microbiology

Question 1

__________ flavors are generated by side products of fermentation, such as esters.

A) Cheese
B) Yogurt
C) Kimchi
D) Natto
E) Sauerkraut

Answer 1

A

Question 2

NO starter culture is available for which of the following processes?

A) sourdough bread making
B) yogurt making
C) chocolate production
D) cheese making
E) beer making

Answer 2

C

Question 3

__________ are an excellent source of all the essential dietary amino acids.

A) Algae
B) Bacteria
C) Mushrooms
D) Yeast
E) Cheeses

Answer 3

C

Question 4

Which of the following mushrooms is NOT grown on logs or wooden blocks?

A) portobello
B) black forest
C) shiitake
D) oyster
E) enoki

Question 5

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

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

Question 6

__________ mushrooms and __________ mushrooms are both cultures of Agaricus bisporus that are harvested at different stages.

A) Portobello; shiitaki
B) Morel; truffle
C) Button; portobello
D) Shiitaki; truffle
E) Nori; morel

Question 7

__________ within the mound of cocoa beans generates heat faster than it can dissipate.

A) Indigenous fungi
B) Thermophiles
C) Fermentation
D) Anaerobic respiration
E) Oxidative respiration

Question 8

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

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

Question 9

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

A) starter cultures; normal
B) normal; indigenous
C) starter cultures; indigenous
D) indigenous; starter cultures
E) indigenous; chemicals

Question 10

Products of __________ fermentation include a stimulant and an antidepressant.

A) cocoa
B) coffee
C) barley
D) ethanolic
E) lactic acid

Question 11

__________ produce thickeners for ice cream and salad dressing and emulsifiers for commercial pies and toothpastes.

A) Green algae
B) Red algae
C) Brown algae
D) Diatoms
E) Bacterial fermentation

Question 12

Kimchi is a fermented Korean food made primarily from which substance?

A) seaweed
B) carrots
C) soybeans
D) cucumbers
E) cabbage

Question 13

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

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

Question 14

Soy sauce is produced by fermentation with Aspergillus and then with halotolerant __________.

A) bacteria
B) fungi
C) algae
D) chemical
E) salt

Question 15

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

A) lactic acid bacteria
B) Propionibacterium
C) Saccharymyces
D) Leuconostoc
E) Aspergillus

Question 16

Few bacteria are edible as isolated organisms because they have a high content of:

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

Question 17

Which of the following is a characteristic of fungal fruiting bodies?

A) They ferment and spoil fruits.
B) They are poisonous to eat.
C) They produce antibiotics.
D) They generate spores.
E) They transfer genes to plants.

Question 18

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

A) green algae
B) red algae
C) brown algae
D) fungus
E) bacterium

Question 19

The __________ of milk proteins results in the formation of curds.

A) coagulation
B) lyophilization
C) pasteurization
D) filtration
E) radiation

Question 20

Acetic acid results from the reduction of:

A) maltose
B) glucose
C) carbon dioxide
D) ethanol
E) fructose

Question 21

Alcohol dehydrogenase is produced in the __________ to detoxify alcohol produced in the intestines.

A) intestines
B) liver
C) mouth
D) pancreas
E) fermentation

Question 22

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

A) diacetyl
B) ethanol
C) esters
D) long-chain alcohols
E) amino acids

Question 23

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

A) yeasts
B) lactic acid bacteria
C) acetic acid bacteria
D) thermophilic bacteria
E) all of the above

Question 24

The root-stimulating hormone __________ induces the production of hydrolases in the barley.

A) auxin
B) gibberellin
C) cytokine
D) ethylene
E) abscisic acid

Question 25

The virulence genes of Salmonella are found in what are referred to as pathogenicity __________.

A) islands
B) sectors
C) regions
D) operons
E) areas

Question 26

Spores produced by Clostridium botulinum, which endanger infants less than 2 years of age, are often found in which of the following foods?

A) yogurt
B) kefir
C) honey
D) cheeses
E) eggs

Question 27

Malolactic fermentation is a step in the production of what food?

A) wine
B) beer
C) yogurt
D) chocolate
E) soy sauce

Question 28

Approximately how many virulence genes help Salmonella bacteria invade macrophages?

A) 5
B) 20
C) 35
D) 50
E) 65

Question 29

Which of the following is the most common cause of foodborne deaths in the United States?

A) norovirus
B) Salmonella
C) Campylobacter
D) Clostridium botulinum
E) E. coli O157:H7

Question 30

Brewer's yeast, Saccharomyces cerevisiae, conducts __________ fermentation of maltose produced by the hydrolysis of __________.

A) ethanolic; sugar
B) lactic acid; starch
C) ethanolic; starch
D) acetic acid; barley
E) barley; ethanol

Question 31

Alkaline fermentations raise pH through the catabolism of __________.

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

Question 32

__________ fermentation of grain or fruit was important to early civilizations because it provided a drink free of waterborne pathogens.

A) Lactic acid
B) Bacterial
C) Acetic acid
D) Ethanolic
E) Maltose

Question 33

During mashing in beer making, stepwise heating activates what enzymes to break down carbohydrates and proteins?

A) esterases
B) dehydrogenases
C) hydrolases
D) rennet
E) decarboxylases

Question 34

In cheese spoilage, open texture and fissures are the result of lactic acid __________, whereas discoloration and colonies are due to __________.

A) molds; yeast
B) yeast; molds
C) molds; bacteria
D) bacteria; molds
E) contamination; fungi

Question 35

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

A) intestinal flora
B) food
C) drink
D) human metabolism
E) aerobic respiration

Question 36

In beer making, malting involves __________ of the grain to induce the expression of hydrolase enzymes.

A) germination
B) fermentation
C) hydrolysis
D) mashing
E) filtering

Question 37

Which of the following terms refers to the sediment of grape and yeast materials produced during wine production?

A) curd
B) hops
C) wort
D) lees
E) tannins

Question 38

The filtered mash in beer making is referred to as __________.

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

Question 39

Listeria is a __________ organism, which means that it readily grows at refrigeration temperatures.

A) neutrophilic
B) acidophilic
C) mesophilic
D) thermophilic
E) psychrophilic

Question 40

Which of the following is NOT a part of beer making?

A) malting
B) leavening
C) mashing
D) fermentation
E) postfermentation treatments

Question 41

__________ is another term for freeze-drying.

A) Radiation
B) Dehydration
C) Filtration
D) Pasteurization
E) Lyophilization

Question 42

What is pidan and how is it made?

Question 43

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

Question 44

At the end of beer production, the yeast is removed by filtration. What partial oxidation products remain, giving beers undesirable flavors, and how are they removed?

Question 45

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

Question 46

Cinnamon and cloves contain a/an __________ derivative that is a potent microbial inhibitor.

A) acid
B) alkaline
C) benzene
D) bacterial
E) fungal

Question 47

Recombinant E. coli is used in the production of all of the following EXCEPT:

A) insulin
B) interferon
C) human growth hormone
D) CC10 lung development protein
E) antibodies

Question 48

Refrigeration does NOT stop food decomposition because __________ organisms are capable of growth at these temperatures.

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

Question 49

__________ processing refers to steps in product recovery and purification.

A) Pasteurization
B) Finishing
C) Upstream
D) Downstream
E) Lyophilization

Question 50

List four different types of fermentations and the end products of each and an example of a product that is made from each type.

Question 51

Why aren't bacteria usually edible as isolated organisms? What problems could occur if a person ate large quantities of bacteria?

Question 52

Briefly describe the cheese-making process. Why do different cheeses have different flavors?

Question 53

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

Question 54

Describe how the transportation of milk products by herders led to the formation of cheeses.

Question 55

Which of the following growth conditions limits abiotic oxidation as well as microbial growth?

A) refrigeration
B) pasteurization
C) ionizing radiation
D) increased oxygen
E) increased carbon dioxide

Question 56

Which of the following does NOT aid in the retardation of microbial growth?

A) drying
B) radiation
C) addition of spices
D) refrigeration
E) all of the above aid in the retardation of microbial growth

Question 57

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

Question 58

The __________ gene products stimulate plasmid transfer from Agrobacterium to the host plant.

A) Ti
B) promoter
C) recombinant
D) host
E) vir

Question 59

In the baculovirus expression system, the polyhedron promoter is a __________ promoter.

A) baculovirus
B) insect
C) bacterial
D) algal
E) yeast

Question 60

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

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

Question 61

Briefly explain the baculovirus expression system. Why is baculovirus used to generate human proteins?

Question 62

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

Question 63

Describe several physical means of food preservation.

Question 64

Why are industrially produced drugs so expensive?

Question 65

The human pathogen E. coli O157:H7 was first identified in ground beef. How did it get there and 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?

Question 66

Why are wines different colors if they are all made from grapes?

Question 67

Why does bread sometimes turn red? Describe the "miracle" with which this has been associated.

Question 68

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

Question 69

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

Question 70

Compare and contrast the primary and secondary fermentations involved in winemaking.