Question 1

Which of the following is used to produce soy sauce?

Accepted Answer

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

Question 2

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

Accepted Answer

starter

Question 3

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

Accepted Answer

heterocyst

Question 4

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

Accepted Answer

A) True 
 B)False

Question 5

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

Accepted Answer

Traditional methods of detecting microbi

Question 6

Select a specific example of bioremediation from the following:

Accepted Answer

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 
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 7

Rennin is used in the production of

Accepted Answer

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

Question 8

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.

Accepted Answer

The smallpox virus causes serious illnes

Question 9

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

Accepted Answer

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 
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 10

Chlorinated water contains

Accepted Answer

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

Question 11

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

Accepted Answer

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

Question 12

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

Accepted Answer

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

Question 13

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

Accepted Answer

A) True 
 B)False

Question 14

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

Accepted Answer

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. 
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 15

Sulfur dioxide may be used in the production of

Accepted Answer

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

Question 16

Which of the following methods of preserving food sterilizes it?

Accepted Answer

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

Question 17

Which of the following is an application of proteases?

Accepted Answer

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

Question 18

Sake is a fermentation product of

Accepted Answer

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

Question 19

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

Accepted Answer

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. 
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 20

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

Accepted Answer

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 
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

Exam 25: Applied and Environmental Microbiology

Which of the following is used to produce soy sauce?

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

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

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

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

Select a specific example of bioremediation from the following:

Rennin is used in the production of

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.

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

Chlorinated water contains

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

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

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

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

Sulfur dioxide may be used in the production of

Which of the following methods of preserving food sterilizes it?

Which of the following is an application of proteases?

Sake is a fermentation product of

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

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

A Brief History of Microbiology

The Chemistry of Microbiology

Cell Structure and Function

Microscopy, Staining, and Classification

Microbial Metabolism

Microbial Nutrition and Growth

Microbial Genetics

Recombinant Dna Technology

Controlling Microbial Growth in the Environment

Controlling Microbial Growth in the Body: Antimicrobial Drugs

Characterizing and Classifying Prokaryotes

Characterizing and Classifying Eukaryotes

Characterizing and Classifying Viruses, Viroids, and Prions

Infection, Infectious Diseases, and Epidemiology

Innate Immunity

Adaptive Immunity

Immunization and Immune Testing

Aids and Other Immune Disorders

Microbial Diseases of the Skin and Wounds

Microbial Diseases of the Nervous System and Eyes

Microbial Cardiovascular and Systemic Diseases

Microbial Diseases of the Respiratory System

Microbial Diseases of the Digestive System

Microbial Diseases of the Urinary and Reproductive Systems

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