Deck 25: Applied and Industrial Microbiology

Question 1

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 1

C

Question 2

Why are "fortified" foods more likely to spoil than are unfortified foods?

A) The addition of vitamins or minerals makes the food more nutritious for microbes as well as humans.
B) Vitamins are added to "fortified" foods by adding the microbes that produce the vitamins to the food item.
C) Every step of modification or manipulation of food increases the chance for contamination.
D) The addition of nutrients creates an osmotic environment suitable for a wide range of microbes.
E) The vitamins require a neutral pH environment, which is suitable for many microbes.

Answer 2

A

Question 3

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.

Answer 3

E

Question 4

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 microbes.
E) killing endospores.

Question 5

Control of the fermentation of foods to produce the desired product commonly involves

A) careful choice of foodstuffs.
B) pretreating the food by boiling.
C) adding required nutrients for microbial growth.
D) use of a starter culture.
E) both pretreating the food by boiling and adding required nutrients for microbial growth.

Question 6

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) both food microbiology and environmental microbiology.
E) both applied microbiology and environmental microbiology.

Question 7

An intrinsic factor of food that can determine whether spoilage occurs is

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

Question 8

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

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

Question 9

Which of the following beverages is made from fermented fruit?

A) beer
B) brandy
C) sake
D) vodka
E) both beer and vodka

Question 10

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 11

Why is the pasta you buy from the grocery store shelf considered a nonperishable food?

A) It has a low nutritional content.
B) It was sterilized during preparation.
C) The low moisture content prevents microbial growth.
D) Various preservative chemicals are added.
E) Microbes present in the pasta inhibit the growth of harmful microbes.

Question 12

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

A) improve the flavor.
B) allow more control over the fermentation process.
C) provide a necessary nutrient for the fermentation process.
D) prevent tannins from leaching out of wood into the fermenting wine.
E) both enhance flavor and promote fermentation.

Question 13

Food contaminated with ________ may contain a potent neurotoxin.

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

Question 14

Sourdough bread is produced using

A) yeast.
B) Aspergillus oryzae.
C) lactic acid bacteria.
D) both yeast and lactic acid bacteria.
E) both Aspergillus oryzae and lactic acid bacteria.

Question 15

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 16

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 17

Which of the following methods of preserving food sterilizes it?

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

Question 18

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

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

Question 19

Undercooked shellfish contaminated with ________ can lead to foodborne illness.

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

Question 20

What is the significance of the industrial practice of waiting for cultures to enter the stationary phase of growth before harvest?

A) The cells are at peak metabolic activity.
B) Secondary metabolites are often the desired product, and are only produced in stationary phase.
C) The desired primary metabolites are produced in stationary phase.
D) Potential toxins from log phase growth have been depleted.
E) An optimal combination of primary and secondary metabolites is being produced.

Question 21

Which of the following is the CORRECT sequence of steps for beer preparation?

A) mashing, malting, fermentation, clarification, aging
B) malting, mashing, adding hops, fermentation, aging
C) mashing, malting, fermenting, aging, clarification
D) malting, fermenting, adding hops, clarification, aging

Question 22

Which of the following is a microbial product used to reduce crop damage?

A) Bt toxin
B) saxitoxin
C) ice-minus
D) both Bt toxin and ice-minus
E) both Bt toxin and saxitoxin

Question 23

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 24

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 decompose organic wastes in water.
E) It is a filter system to purify drinking water.

Question 25

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) Campylobacter jejuni
E) Hepatitis A virus

Question 26

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 27

Microbial proteases are used

A) in the production of linen.
B) as preservatives.
C) in spot removers.
D) as a component of fabric dyes.
E) to biodegrade plastics.

Question 28

Which of the following is produced by fermentation?

A) beef jerky
B) pasteurized milk
C) pepperoni
D) mozzarella cheese
E) pepperoni and mozzarella cheese

Question 29

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 30

Streptokinase is useful for which of the following?

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

Question 31

Which of the following may result from eating shellfish?

A) botulism
B) norovirus infection
C) polio
D) salmonellosis
E) paralysis

Question 32

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

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

Question 33

Which of the following is an application of proteases?

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

Question 34

Secondary metabolites are often useful, and are obtained by

A) harvesting a culture during log phase.
B) allowing a culture to enter stationary phase.
C) growing a culture at sub-optimal temperature.
D) adding chemicals that alter metabolic pathways.
E) using continuous flow culturing.

Question 35

Which of the following additives help preserve food as well as enhancing flavor?

A) cinnamon
B) garlic
C) salt
D) salt and pepper
E) cinnamon, garlic, and salt

Question 36

Which of the following is a waterborne pathogen that causes severe diarrhea?

A) Entamoeba histolytica
B) Naegleria fowleri
C) Campylobacter jejuni
D) Toxoplasma gondii
E) Gonyaulax species

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

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 39

Municipal chlorinated water contains

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

Question 40

A patient is brought to the emergency room in a comatose state. The family reports he had complained of nausea and a bad headache in the past couple of days. They also report they had engaged in their normal summer activities: picnicking, fishing and swimming at the lake near their home. His fever is high, and while in the ER, he has a seizure. Which of the following is likely to be responsible for his symptoms?

A) Entamoeba histolytica
B) Giardia intestinalis
C) Gonyaulax
D) Naegleria fowleri
E) Toxoplasma gondii

Question 41

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

Question 42

Reducing the water content of food is a highly effective way of reducing food spoilage.

Question 43

Food poisoning is often the result of ingesting microbial toxins, not the microbes themselves.

Question 44

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

Question 45

Which of the following may result from eating tuna sashimi (raw fish)?

A) botulism
B) norovirus infection
C) polio
D) salmonellosis
E) saxitoxin intoxication

Question 46

The definition of (fermentation/cultivation/processing) used by food microbiologists is a desirable change in food due to microbial activity.

Question 47

Water contamination refers only to the presence of excess or non-endemic microbes.

Question 48

The process of preserving foods in brine is called (canning/pickling/salting).

Question 49

Brandy is made by the same process as wine, but the alcohol is then concentrated by (fermentation/distillation/filtration).

Question 50

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 (infection/intoxication).

Question 51

Because the same microbes are not always present on food from harvest to harvest, (fresh/natural/starter) cultures are used in the production of alcoholic beverages.

Question 52

The sour flavor in some fermented foods is usually the result of (acetic/benzoic/lactic) acid production.

Question 53

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

Question 54

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

Question 55

A common source of antibiotics is

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

Question 56

Garlic contains an antimicrobial substance called (allicin/penicillin/streptomycin).

Question 57

Canned foods are prepared using the same temperature as is used for autoclaving.

Question 58

Pasteurization is a more rigorous process than canning.

Question 59

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

Question 60

Soy sauce is made using

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

Question 61

Botryococcus braunii is an alga that produces hydrocarbons at (10/20/30) percent of its dry weight and could be harvested in the future as an alternative fuel.

Question 62

Compare and contrast the two types of foodborne disease.

Question 63

In modern times beer and wine are considered recreational beverages. In the past they were important staples in the human diet, so much so that their consumption is often remarked upon in historical documents. Why were they so important?

Question 64

Use of genetically modified crop plants may be crucial to feeding the world's growing population. Discuss this statement with regard to BT toxin production in modified crop plants.

Question 65

The enzyme (amylase/hyaluronidase/lipase) can be used in injected medications to enhance their rate of absorbance.

Question 66

Before the discovery of microbes humans had been preserving meat in a variety of ways. Discuss how these methods might have been discovered.

Question 67

With the (batch/continuous/static) production technique, organisms are allowed to ferment their substrate until it is exhausted.

Question 68

Water quality can be tested by detection of (E. coli/Cryptosporidium/norovirus) using the chemical known as MUG.

Question 69

Benzoic acid is largely a(n) (antifungal/antiprotozoal/pickling) agent and does not affect the growth of many bacteria.

Question 70

The protozoan parasite (Gonyaulax/Toxoplasma gondii/Vibrio vulnificus) is acquired by eating contaminated meat.

Question 71

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

Question 72

Freezing food and then using a vacuum to draw off the ice crystals is called (dehydration/lyophilization/sublimation).

Question 73

The destruction of (cysts/endospores/viruses) is the goal of industrial canning procedures.