Deck 25: Applied and Environmental Microbiology

Question 1

Which of the following is used in both food production and industrial production?

A) Bacillus thuringiensis
B) Escherichia coli
C) Listeria monocytogenes
D) Pseudomonas syringae
E) Saccharomyces cerevisiae

Answer 1

E

Question 2

Which of the following agents involved in food-borne illness is a eukaryote?

A) Toxoplasma gondii
B) Campylobacter jejuni
C) Listeria monocytogenes
D) Yersinia enterocolitica
E) Vibrio vulnificus

Answer 2

A

Question 3

Which of the following is a lactic acid bacterium used in the production of food?

A) Aspergillus oryzae
B) Gluconobacter
C) Leuconostoc
D) Penicillium
E) Saccharomyces cerevisiae

Answer 3

C

Question 4

The fungus Aspergillus oryzae is used in the production of

A) soy sauce.
B) sauerkraut.
C) kimchi.
D) chocolate.
E) coffee.

Question 5

Sugar and salt act as preservatives by

A) inhibiting bacterial enzymes.
B) producing oils that inhibit bacterial growth.
C) inhibiting DNA replication.
D) drawing water out of food.
E) killing endospores.

Question 6

Pickling is an effective means of food preservation involving

A) increasing oxygen content.
B) increasing salt concentration.
C) reducing pH.
D) reducing oxygen content.
E) increasing salt concentration or reducing pH or both.

Question 7

Which of the following methods of preserving food sterilizes it?

A) canning
B) pasteurization
C) drying
D) gamma radiation
E) lyophilization

Question 8

Which of the following pairs of industrial microbial products and their uses is mismatched?

A) streptokinase - dissolving blood clots
B) indigo - blue jeans
C) citric acid - antioxidant in food
D) gluconic acid - release of cellulose from flax to make linen
E) phenylalanine - the sweetener aspartame

Question 9

Food microbiology applies to

A) the use of microorganisms to make food.
B) the control of microbial activity to prevent foodborne illness.
C) using microbes to solve agricultural problems.
D) the use of microorganisms to make food and to control microbial activity to prevent foodborne illness.
E) using microbes to improve livestock and to solve agricultural problems.

Question 10

The fermentation product known as silage is

A) a step in the production of brandy.
B) a means of food preservation.
C) a means of making plant materials more appealing to livestock.
D) a meat product.
E) made from milk.

Question 11

Which of the following describes secondary metabolites?

A) they are produced during the log phase of growth.
B) they are produced during the stationary phase of growth.
C) they are produced during the lag phase of growth.
D) they are produced during all phases of growth.
E) ethanol is an example

Question 12

Which of the following pairs is mismatched?

A) vodka - potatoes
B) white wine - must
C) whiskey - cereal grains
D) beer - malt
E) brandy - fruit juice

Question 13

Which of the following is considered an intrinsic factor for food spoilage?

A) degree of processing
B) amount of preservatives
C) storage temperature
D) water content
E) storage packaging

Question 14

Which of the following microorganisms associated with food poisoning thrives in cold storage?

A) Salmonella spp.
B) Shigella spp.
C) Clostridium botulinum
D) Escherichia coli
E) Listeria monocytogenes

Question 15

Which of the following common food products is prepared by the fermentation of cabbage?

A) kimchi
B) tea
C) refined sugar
D) pasteurized milk
E) sorbet

Question 16

A researcher studying the impact of agricultural pesticides on native plants discovers a bacterium capable of degrading small amounts of a specific pesticide. The researcher then modifies the bacterial species in the lab to increase the rate of pesticide degradation. This research represents

A) applied microbiology.
B) environmental microbiology.
C) food microbiology.
D) food microbiology and environmental microbiology.
E) applied microbiology and environmental microbiology.

Question 17

Which of the following items that are commonly added during food preparation can be considered a preservative?

A) apple juice
B) meat broth
C) garlic
D) yeast
E) whey

Question 18

Sulfur dioxide is added to "must" in the production of

A) brandy.
B) wine.
C) beer.
D) whiskey.
E) vodka.

Question 19

Rennin is

A) an enzyme used to make cheese.
B) a fungal product that inhibits bacterial growth.
C) a by-product of bacterial fermentation that enhances the flavor of meat.
D) a starter substance for making bread rise.
E) a toxin produced in spoiled food.

Question 20

Which of the following results when ethanol is allowed to oxidize to acetic acid following the fermentation of fruit, grain, or vegetables?

A) beer
B) wine
C) champagne
D) vinegar
E) malt

Question 21

Which of the following bacteria is commonly used to produce vinegar?

A) Aspergillus oryzae
B) Acetobacter
C) Lactobacillus
D) Lactoccocus cremoris
E) Streptococcus thermophilus

Question 22

Rennin is used in the production of

A) cheese.
B) meat tenderizer.
C) buttermilk.
D) wine.
E) fish sauce.

Question 23

Streptokinase is involved in which of the following?

A) producing antibiotics
B) cheese production
C) biosensors
D) dissolving blood clots
E) insecticide

Question 24

Chlorinated water contains

A) no viruses.
B) no bacteria at all.
C) no endospores.
D) no cysts.
E) a decreased microbial load.

Question 25

Which of these microbial products is needed to produce "gasohol"?

A) citric acid
B) methanol
C) ethanol
D) hyaluronidase
E) aspartame

Question 26

Which of the following terms is used to designate the area of water along the shoreline in a lake?

A) the littoral zone
B) the limnetic zone
C) the profundal zone
D) the benthic zone
E) the sediment zone

Question 27

Potable water is water that

A) is considered safe to drink because it is completely sterile.
B) contains biosensors.
C) contains a dangerous number of microorganisms.
D) is transferred from one place to another.
E) contains low amounts of microorganisms and is considered safe to drink.

Question 28

Which of the following is an application of proteases?

A) cheese
B) indigo
C) meat tenderizer
D) vodka
E) wine

Question 29

Select a specific example of bioremediation from the following:

A) the purification of water for drinking
B) the treatment of wastewater
C) the treatment of sludge
D) the use of Pseudomonas to clean up oil spills
E) acid mine drainage

Question 30

Which of the following sets of characteristics describes the highest level of threat potential from biological weapons?

A) a waterborne toxin that is easily introduced into public water supplies and does not replicate in humans
B) a pathogen of livestock transmitted by contact with infected animals but not infected people
C) a human pathogen easily produced as an aerosol and transmissible by respiratory aerosols
D) a pathogen of wheat that could be delivered using crop dusters
E) a microbe that can be introduced into food during packaging and withstands refrigerator temperatures but not typical cooking temperatures

Question 31

Which of the following is the correct sequence of microbial associations from smallest to largest?

A) populations, guilds, communities, microhabitats, ecosystem
B) populations, communities, microhabitats, ecosystem, guilds
C) communities, microhabitats, ecosystem, guilds, populations
D) populations, communities, ecosystem, guilds, microhabitats
E) ecosystem, populations, communities, microhabitats, guilds

Question 32

Sulfur dioxide may be used in the production of

A) cheese.
B) pickles.
C) salami.
D) chocolate.
E) wine.

Question 33

Which of the following microorganisms is the most commonly used indicator organism for water quality testing?

A) Escherichia coli
B) Salmonella spp.
C) Shigella spp.
D) Streptococcus thermophilus
E) Hepatitis A virus

Question 34

Industrial fermentation and fermentation in food production

A) are both processes in which sugars are oxidized to alcohols or acids.
B) are processes in which sugar or protein is oxidized to produce alcohols or acids.
C) use entirely different microorganisms.
D) use entirely different starting material.
E) make use of the same microorganisms.

Question 35

Which of the following statements concerning the biochemical oxygen demand (BOD) is correct?

A) It is a measure of the amount of oxygen in water.
B) It is proportional to how potable water is.
C) It is used as a bioreceptor index.
D) It is a measurement of the amount of oxygen that aerobic bacteria require to fully metabolize organic wastes in water.
E) It is a filter system to purify drinking water.

Question 36

Which of the following infectious diseases currently tops the list of bioterrorist threats?

A) anthrax
B) the plague
C) smallpox
D) botulism
E) cholera

Question 37

What was the first substance produced by microorganisms to be used pharmaceutically?

A) penicillin
B) streptokinase
C) taxol
D) human insulin
E) interferons

Question 38

A new industrial park in your community dumps its wastewater into a large aerated pond, to which nutrients are added. The water from this pond makes its way into a nearby marsh, which eventually drains into a slow-moving stream. This is an example of

A) artificial bioremediation.
B) natural bioremediation.
C) bioreporter use.
D) natural fermentation.
E) a method to make potable water.

Question 39

Which of the following statements concerning the phosphorus cycle in bacteria is correct?

A) It involves cycling the molecule in the form of organic molecules.
B) It is the most important process for synthesizing proteins and nucleic acids.
C) It involves moving the molecule among several oxidative states.
D) It involves moving the molecule from insoluble to soluble forms.
E) It changes the molecule to gaseous forms, leading to its loss to the environment.

Question 40

During treatment of water to make it potable, about 90% of the microbes are removed

A) by preliminary fermentation.
B) in the sedimentation step.
C) by treatment with biosensors.
D) by treatment with chlorine or ozone.
E) in the filtration step.

Question 41

The process of preserving foods in brine is called __________.

Question 42

One definition of __________ is the partial oxidation of sugars to release energy.

Question 43

The sour flavor in fermented food is usually the result of __________ acid production.

Question 44

Pasteurization is a more rigorous process than canning.

Question 45

Algae and protozoa in the soil are quite hardy, and therefore their abundance is not a useful indicator of environmental pollution.

Question 46

The starter culture used to make cheese determines the type of cheese produced.

Question 47

Most of the nitrogen in the environment is in the form of nitrogen gas, which is the form used by most organisms.

Question 48

Garlic contains an antimicrobial substance called __________.

Question 49

Which of the following is used in the production of yogurt?

A) Aspergillus oryzae and Saccharomyces
B) Lactobacillus
C) Saccharomyces
D) Streptococcus thermophilus
E) Streptomyces

Question 50

Because the same microbes are not always present on food from harvest to harvest, __________ cultures are used in the production of alcoholic beverages.

Question 51

Which of the following is a common source of antibiotics?

A) Acetobacter
B) Aspergillus oryzae and Lactobacillus
C) Lactoccocus cremoris
D) Streptococcus thermophilus
E) Streptomyces

Question 52

Bioremediation is the process of using organisms to clean up toxic, hazardous compounds by degrading them to less harmful substances.

Question 53

Sake is a fermentation product of

A) Gluconobacter.
B) Aspergillus oryzae and Saccharomyces.
C) Aspergillus oryzae and Lactobacillus.
D) Lactoccocus cremoris.
E) Streptomyces.

Question 54

Cold is preferred for storing food because it retards microbial growth by slowing down metabolic processes.

Question 55

Most microbes need an environment that has a water activity of at least 0.90.

Question 56

A few hours after a dinner party, most of the people who attended begin to suffer nausea, vomiting, and diarrhea. The food at the meal is suspected as the source, although no unusual microbes are cultured from samples of the food or from stool samples. These observations suggest they may be suffering from food __________.

Question 57

Through recombinant DNA technology, many plants now can manufacture their own Bt toxin, which improves fermentation.

Question 58

Without the activities of microorganisms, the functioning of the earth's ecosystems would cease.

Question 59

Amino acid and vitamin supplements are prepared from extracts of microbial cultures.

Question 60

Which of the following is used to produce soy sauce?

A) Acetobacter
B) Aspergillus oryzae and Saccharomyces
C) Aspergillus oryzae and Lactobacillus
D) Saccharomyces
E) Lactoccocus cremoris

Question 61

Compare the use of biosensors with traditional methods of determining microbial contamination.

Question 62

How does water quality testing make use of environmental microbiology?

Question 63

Benzoic acid is largely a(n) __________ agent and does not affect the growth of many bacteria.

Question 64

Botryococcus braunii is an alga that produces hydrocarbons at __________ percent of its dry weight and could be harvested in the future. (Be sure your answer is a numeral.)

Question 65

Smallpox is considered a serious potential biological weapon, whereas anthrax has been successfully used as one. Compare and contrast their potential with regard to the criteria for assessing biological threats.

Question 66

With the __________ production technique, organisms are allowed to ferment their substrate until it is exhausted.

Question 67

The organic material found in topsoil is called __________.

Question 68

What are the levels of microbial associations in the environment? How do they relate to an ecosystem?

Question 69

Brandy is made by the same process as wine, but the alcohol is then concentrated by __________.

Question 70

The anthrax attack of fall 2001 was accomplished by mailing the agent in ordinary envelopes. This method of delivery took advantage of the ability of Bacillus anthracis to produce __________.

Question 71

Compare and contrast the two types of foodborne disease.

Question 72

Cyanobacteria produce a cell type known as a __________ that protects nitrogenase.

Question 73

Freezing food and then using a vacuum to draw off the ice crystals is called __________.

Question 74

When one microbe's metabolic activities create favorable conditions for another microorganism, this is referred to as __________.