Question 1

Which of these microbial products is needed to produce ʺgasoholʺ?

Accepted Answer

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

Question 2

A common source of antibiotics is

Accepted Answer

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

Question 3

Pickling is an effective means of food preservation involving

Accepted Answer

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

Question 4

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

Accepted Answer

A) True 
 B)False

Question 5

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

Accepted Answer

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

Question 6

Without the activities of microorganisms, the functioning of the Earthʹs ecosystems would cease.

Accepted Answer

A) True 
 B)False

Question 7

Sulfur dioxide is added to ʺmustʺ in the production of wine to

Accepted Answer

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

Question 8

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

Accepted Answer

A) True 
 B)False

Question 9

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

Accepted Answer

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

Question 10

Potable water is water that

Accepted Answer

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

Question 11

Soy sauce is made using

Accepted Answer

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

Question 12

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

Accepted Answer

A) True 
 B)False

Question 13

Food contaminated with may contain a potent neurotoxin.

Accepted Answer

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

Question 14

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

Accepted Answer

The answer of The sour flavor in some fermented foods...

Question 15

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

Accepted Answer

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

Question 16

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

Accepted Answer

The answer of Freezing food and then using a vacuum...

Question 17

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

Accepted Answer

A) True 
 B)False

Question 18

The eukaryote is a common food contaminant that can lead to foodborne illness.

Accepted Answer

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

Question 19

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

Accepted Answer

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

Question 20

Which of the following pairs is MISMATCHED?

Accepted Answer

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

Exam 25: Applied and Environmental Microbiology

Which of these microbial products is needed to produce ʺgasoholʺ?

A common source of antibiotics is

Pickling is an effective means of food preservation involving

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

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

Without the activities of microorganisms, the functioning of the Earthʹs ecosystems would cease.

Sulfur dioxide is added to ʺmustʺ in the production of wine to

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

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

Potable water is water that

Soy sauce is made using

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

Food contaminated with may contain a potent neurotoxin.

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

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

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

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

The eukaryote is a common food contaminant that can lead to foodborne illness.

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

Which of the following pairs is MISMATCHED?

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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