Deck 25: Applied Microbiology and Food and Water Safety

Question 1

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

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

Answer 1

B

Question 2

Which step in wine making involves the crushing of the fruit?

A)aging
B)fermentation
C)preparation of must
D)storage
E)malting

Answer 2

C

Question 3

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 boiled with hops
E)fermentation

Answer 3

B

Question 4

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

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

Question 5

The source of wild yeasts carried in a biofilm on grapes is the

A)must.
B)malt.
C)wort.
D)bloom.
E)lager.

Question 6

The first stage in making vinegar involves fermentation by

A)Gluconobacter.
B)Saccharomyces.
C)Acetobacter.
D)Propionibacterium.
E)Spirulina.

Question 7

The mass,controlled culture of microbes to produce desired organic compounds is

A)biotechnology.
B)fermentation.
C)biosynthesis.
D)biodegradation.
E)bioremediation.

Question 8

Which is the first step in water purification?

A)chlorination
B)aeration and settling
C)sedimentation
D)storage
E)filtration

Question 9

The study of the practical use of microbes in various industries and technologies is

A)applied microbiology.
B)biotechnology.
C)bioengineering.
D)microbial ecology.
E)industrial microbiology.

Question 10

A pure or mixed sample of known microbes added to food is a/an

A)leavening.
B)fermenter.
C)starter culture.
D)flavor inducer.
E)aerator.

Question 11

What chemical is used in both water purification and sewage treatment to give long-term disinfection?

A)fluorine
B)activated charcoal
C)copper sulfate
D)chlorine

Question 12

Which step in making beer involves soaking malt grain,grinding it,and heating with sugar and starch?

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

Question 13

Which step in making beer involves inoculating the wort with a species of Saccharomyces?

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

Question 14

Which organisms are used to make salt pickles?

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

Question 15

In which step of water purification does water move through sand beds and activated charcoal?

A)chlorination
B)aeration and settling
C)sedimentation
D)storage
E)filtration

Question 16

The products of yeast fermentation in breads are

A)ethanol and water.
B)ethanol and carbon dioxide.
C)carbon dioxide and water.
D)lactic acid and water.
E)lactic acid and carbon dioxide.

Question 17

Which of the following is not a gas-forming microbe used to make bread?

A)Saccharomyces cerevisiae
B)Clostridium perfringens
C)Coliform bacteria
D)Heterofermentative lactic acid bacteria
E)Streptococcus lactis

Question 18

Which of the following is not a desired outcome from using microbes in bread-making?

A)leavening
B)giving flavor and odor
C)producing ethyl alcohol
D)conditioning the dough to make it workable
E)helping the dough rise

Question 19

Primary sewage treatment includes

A)sludge digesting.
B)skimming.
C)filtration.
D)chlorination.
E)aeration.

Question 20

The final treatment of sewage before release into the environment is

A)sludge digesting.
B)skimming.
C)filtration.
D)chlorination.
E)aeration.

Question 21

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

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

Question 22

What type of radiation is best for destroying microbes throughout food?

A)ultraviolet
B)visible light
C)gamma rays
D)infrared
E)microwaves

Question 23

Hazard Analysis and Critical Control Point Principle (HACCP)procedures include

A)determining the microbial load in preprocessed food.
B)determining adequate separation of waste and ready-to-eat product/s.
C)sanitary guidelines and sufficient employee training.
D)All of the choices are correct.

Question 24

The organism used to make bleu cheese is

A)Penicillium roqueforti.
B)Leuconostoc mesenteroides.
C)Streptococcus lactis.
D)Propionibacterium.
E)Micrococcus.

Question 25

In the secondary phase of water treatment,organic matter undergoes biodegradation by a diverse mix of bacteria,algae,and protozoa.

Question 26

Which enzyme is used in medicine as a blood thinner?

A)streptokinase
B)protease
C)catalase
D)rennet
E)cellulase

Question 27

What is missing from the following equation:
Yeast + _________ $\rarr$ 2C₂H₅OH + 2CO₂

A)C₅H₁₂O₅
B)O₂
C)C₆H₁₂O₆
D)H₂O
E)CH₃CHO

Question 28

Nitrates and nitrites are used in cured meats to prevent

A)botulism intoxication.
B)S.aureus food poisoning.
C)mold growth.
D)infection from fruits and nuts.

Question 29

A device in which mass cultures are grown,reactions take place,and product develops is a/n

A)sparger.
B)activator.
C)fermentor.
D)vat.
E)incubator.

Question 30

Which of the following is a/are microorganism/s that can be used as food?

A)Spirulina
B)Methylophilus methylotrophus
C)algae
D)Fusarium graminearum
E)All of the choices are correct.

Question 31

Preventing the incorporation of microbes into food can by achieved by

A)washing of fruits and vegetables.
B)aseptic techniques for handling meat,eggs,and milk.
C)handwashing and proper hygiene in the kitchen.
D)avoiding cross-contamination of utensils and cutting boards.
E)All of the choices are correct.

Question 32

Which is not used as a chemical preservative in food?

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

Question 33

All of the following are food-borne pathogens except

A)Salmonella.
B)Campylobacter jejuni.
C)Lactobacillus acidophilus.
D)Clostridium perfringens.
E)Staphylococcus aureus.

Question 34

Preservation of food to limit microbial survival and growth includes

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

Question 35

Bacillus thuringiensis

A)causes food poisoning.
B)produces a biopesticide.
C)is used in cheese making.
D)is a microorganism used as food.

Question 36

Which bacteria ferment milk lactose,producing acids that curdle milk?

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

Question 37

Which of the following is not true of industrial microbiology?

A)Primary metabolites are essential to a microbe's function.
B)Secondary metabolites include vitamins,antibiotics,and steroids.
C)Growth environment is enhanced to increase metabolite synthesis.
D)Select microbial strains are not controlled by feedback mechanisms.

Question 38

A good range of temperature to store food is

A)0 ^$\circ$ to 50 ^$\circ$ C.
B)20 ^$\circ$ to 80 ^$\circ$ C.
C)below 10 ^$\circ$ C and above 80 ^$\circ$ C.
D)below 4 ^$\circ$ C and above 60 ^$\circ$ C.
E)below -10 ^$\circ$ C and above 100 ^$\circ$ C.

Question 39

Industrial microbiology is used in the production of

A)antibiotics.
B)hormones.
C)vitamins.
D)vaccines.
E)All of the choices are correct.

Question 40

Bacteriophages sprayed on cold-cuts are effective against

A)Mycobacterium.
B)S.aureus.
C)Listeria.
D)Clostridium.
E)coliforms.

Question 41

A quick warming of chicken or eggs is enough to kill Salmonella.

Question 42

Place the steps of the water purification process in order.

A)filtration and settling,chemical disinfection,aeration,release into a water reservoir
B)aeration,filtration and settling,chemical disinfection,release into a water reservoir
C)chemical disinfection,aeration,filtration and settling,release into a water reservoir
D)release into a water reservoir,aeration,filtration and settling,chemical disinfection

Question 43

Freezing chicken does not kill Salmonella.

Question 44

Secondary metabolites are essential molecules needed by the microorganism.

Question 45

Dehydration is an excellent microbicidal method.

Question 46

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

Question 47

Indicator bacteria for contaminated water are:

A)coliforms.
B)Clostridia.
C)Staphylococci.
D)all bacteria,since there should be no bacteria at all in treated water.

Question 48

Picking a nice sirloin roast,you ask the meat manager to grind it up into ground beef,to be used for hamburger meat.Since your husband likes his hamburgers rare,you undercooked the meat just as he likes it.Unfortunately,within 2 days he develops the signs and symptoms of gastrointestinal disease--diarrhea,bloating,and vomiting.Which of the following statements best describes what might have happened?

A)The meat grinder was not cleaned well with disinfectant.When the sirloin was ground up with the grinder,bacteria were transferred to the meat and thoroughly distributed throughout the meat.
B)The sirloin was already contaminated when it was in the whole animal,probably due to the animal being sick.
C)The hamburger meat became contaminated by bacteria that were in other foods in your refrigerator.
D)The meat became contaminated by bacteria on the barbeque grill,coating both sides of the hamburger patties.

Question 49

Analysis of a water sample by a series of presumptive,confirmatory,and completed tests that help establish an estimate of coliform numbers in the water is called:

A)membrane filter method.
B)most probable number (MPN).
C)standard plate count.
D)PCR.

Question 50

Which of the following is not true of coliforms?

A)gram-negative,lactose-fermenting,and gas-producing
B)include
C)Coliform counts are not specific for a particular species of bacteria.
D)All coliforms come from feces,so finding any of them in water indicates fecal contamination.
E)coli,Enterobacter,and Citrobacter

Question 51

Which of the following statements is true?

A)Microorganisms can be a food source.
B)Microbial metabolism can alter a food to improve its flavor.
C)Not all microorganisms in food cause foodborne disease.
D)All statements are true.

Question 52

The basis of the membrane filter technique is:

A)the various dilutions of the water sample allow a total bacterial count when plated out using pour or spread plates.
B)the membrane has an antibiotic which kills bacteria in the water sample.
C)bacteria are small enough to go right through the filter.
D)bacteria are larger than the holes in the filter.

Question 53

Sewage treatment processes result in the production of _________,which can then be used to make electricity.

A)carbohydrates
B)hydrogen gas
C)methane
D)nitrates

Question 54

The most prominent water-borne pathogens of recent times include all except:

A)Staphylococcus
B)Cryptosporidium.
C)Norwalk viruses.
D)Salmonella.

Question 55

Yeast fermentation in breads is aerobic.

Question 56

Potable water must be:

A)absolutely clear.
B)free of pathogens.
C)totally free of microorganisms.
D)free of all elements.

Question 57

Rennin is added to cheese to help preserve it.

Question 58

Irradiated food becomes radioactive.

Question 59

Most cases of food poisoning occur in the home,not restaurants.

Question 60

The difference between water purification and sewage treatment is:

A)the types of microorganisms used for the treatment.
B)the amount of air pumped into the water for treatment.
C)whether the water comes out of peoples' house or not.
D)there is microbial degradation in sewage treatment,but not at all in water purification.

Question 61

A common substrate for industrial fermentation products is:

A)alcohol
B)cholesterol
C)nucleotides
D)molasses

Question 62

Which of the following activities uses microbial biotransformation?

A)production of human hormones
B)alcohol production
C)production of fermented milk products
D)production of antibiotics

Question 63

The disadvantage of batch fermentations,as opposed to continuous feed systems,is:

A)there has to be new substrate added to the fermentor all of the time for the fermentation to continue.
B)there is a limit to the amount of product that can be produced since all materials are added to the fermentor at the beginning.
C)it is small scale production of a product.
D)the end product is not as pure as the product made by the continuous feed process.

Question 64

Bread production involves a(n)____________ fermentation.

A)lactic acid
B)alcohol
C)mixed acid
D)aldehyde

Question 65

Methane can be produced from agricultural or industrial products by:

A)anaerobic respiration.
B)oxidation of nitrogen gas.
C)fermentation.
D)glycolysis.

Question 66

The starting substrate for vinegar production is:

A)fruit juice
B)an alcoholic solution
C)water
D)a salt solution

Question 67

You have to determine what method is best to prevent the growth of microorganisms in your company's food---ham roasts.This method should be efficient,have a high kill rate,not change the food integrity or taste for the most part,and not add much in the way of chemicals.What would you choose?

A)filtration
B)pasteurization
C)gamma radiation
D)freezing
E)food preservatives

Question 68

The first product produced by genetic manipulation and recombinant technology was:

A)penicillin.
B)insulin.
C)cortisone.
D)amylase.

Question 69

You have never seen a container of jelly go bad or be contaminated with microbial growth,even though it is continuously used for months at a time.Which is the best explanation?

A)Jelly is pasteurized.
B)Jelly has a high osmotic pressure.
C)Jelly is filter sterilized.
D)A variety of chemicals are added to jelly to make it inhospitable for bacteria.

Question 70

Which statement is true regarding pasteurization?

A)It does not kill all microorganisms in milk.
B)The process was first used in the wine industry.
C)During pasteurization the heating is done very quickly as to not change the integrity and taste of the product.
D)All statements are true.

Question 71

You want to make wine that will be 20-25% alcohol,but wine rarely gets to that concentration of alcohol.What can you do to accomplish your goal of high-yield alcohol production?

A)Add more sugar to your starting material.
B)Let your fermentation go longer.
C)Find an alcohol-tolerant yeast strain.
D)Add brandy to your wine.

Question 72

What is the best definition of biotransformation?

A)the production of alcohol from a substrate
B)the production of a toxin from a nontoxic chemical
C)the oxidation of sugar to carbon dioxide
D)the use of microorganisms to modify substances that are not normally used for growth

Question 73

You made your first batch (ever)of wine about 6 weeks ago.You used a new plastic garbage can,covered with plastic wrap over the top,for the process.Now you get a cup of it out of the container only to find no alcohol--just really bad juice.What went wrong?

A)The plastic of the container released chemicals that killed the yeasts.
B)The yeasts were not under anaerobic conditions.
C)Your yeasts mutated into non-alcohol producing organisms.
D)You bought the wrong yeast species at the store.