Question 1

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

Accepted Answer

A) True 
 B)False

Question 2

Mechanical filtration removes which of the following?

Accepted Answer

A)  cysts 
B)  endospores 
C)  viruses. 
D)  Both A and C are correct. 
E)  A, B, and C are correct. 
A)  cysts 
B)  endospores 
C)  viruses. 
D)  Both A and C are correct. 
E)  A, B, and C are correct.

Question 3

Which of the following foods is perishable?

Accepted Answer

A)  tomato sauce 
B)  jerky 
C)  pasta 
D)  dried apricots 
E)  crackers 
A)  tomato sauce 
B)  jerky 
C)  pasta 
D)  dried apricots 
E)  crackers

Question 4

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

Accepted Answer

A)  gluconic acid : facilitates calcium uptake 
B)  streptokinase : dissolving blood clots 
C)  indigo : blue jeans 
D)  phenylalanine : the sweetener aspartame 
E)  citric acid : meat tenderizer 
A)  gluconic acid : facilitates calcium uptake 
B)  streptokinase : dissolving blood clots 
C)  indigo : blue jeans 
D)  phenylalanine : the sweetener aspartame 
E)  citric acid : meat tenderizer

Question 5

Which of the following is the largest type of microbial association?

Accepted Answer

A)  microhabitat 
B)  ecosystem 
C)  community 
D)  guild 
E)  population 
A)  microhabitat 
B)  ecosystem 
C)  community 
D)  guild 
E)  population

Question 6

The addition of sugar and a second fermentation are used in the production of the alcoholic beverage
.

Accepted Answer

The answer of The addition of sugar and a second...

Question 7

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 changes the molecule to gaseous forms so that it can be lost to the environment. 
C)  It involves moving the molecule from insoluble to soluble forms. 
D)  It involves moving the molecule between several oxidative states. 
E)  It is the most important process for the synthesis of proteins and nucleic acids. 
A)  It involves cycling the molecule in the form of organic molecules. 
B)  It changes the molecule to gaseous forms so that it can be lost to the environment. 
C)  It involves moving the molecule from insoluble to soluble forms. 
D)  It involves moving the molecule between several oxidative states. 
E)  It is the most important process for the synthesis of proteins and nucleic acids.

Question 8

Which of the following is NOT part of the production of wine?

Accepted Answer

A)  clarification 
B)  must 
C)  starter cultures 
D)  malting 
E)  sulfur dioxide 
A)  clarification 
B)  must 
C)  starter cultures 
D)  malting 
E)  sulfur dioxide

Question 9

All of the following factors would increase the chances of food spoiling EXCEPT:

Accepted Answer

A)  fortified food. 
B)  the production of benzoic acid. 
C)  a neutral pH. 
D)  grinding food. 
E)  increased water activity. 
A)  fortified food. 
B)  the production of benzoic acid. 
C)  a neutral pH. 
D)  grinding food. 
E)  increased water activity.

Question 10

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

Accepted Answer

A) True 
 B)False

Question 11

Sediments and anaerobic bacteria would be found in which of the following zones of a lake?

Accepted Answer

A)  Both B and C are correct. 
B)  the limnetic zone 
C)  the littoral zone 
D)  Both A and B are correct. 
E)  the benthic zone 
A)  Both B and C are correct. 
B)  the limnetic zone 
C)  the littoral zone 
D)  Both A and B are correct. 
E)  the benthic zone

Question 12

Rennin is

Accepted Answer

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

Question 13

In food microbiology, fermentation is a desirable process.

Accepted Answer

A) True 
 B)False

Question 14

Which of the following methods is used for sterilizing paper or plastic food containers?

Accepted Answer

A)  treatment with hot peroxide 
B)  pasteurization 
C)  drying 
D)  canning 
E)  lyophilization 
A)  treatment with hot peroxide 
B)  pasteurization 
C)  drying 
D)  canning 
E)  lyophilization

Question 15

Which of the following is not a lactic acid bacterium used in the production of food?

Accepted Answer

A)  Lactobacillus 
B)  Leuconostoc 
C)  Streptococcus 
D)  Lactococcus 
E)  Staphylococcus 
A)  Lactobacillus 
B)  Leuconostoc 
C)  Streptococcus 
D)  Lactococcus 
E)  Staphylococcus

Question 16

Which of the following is a fermented product used as animal feed on many farms?

Accepted Answer

A)  silage 
B)  spoilage 
C)  whey 
D)  rennin 
E)  wort 
A)  silage 
B)  spoilage 
C)  whey 
D)  rennin 
E)  wort

Question 17

Which of the following statements concerning "applied microbiology" is incorrect?

Accepted Answer

A)  It deals with solving environmental, health, and agricultural problems associated with microbiology. 
B)  It explores where the microorganism is found in the environment. 
C)  It deals with the commercial use of microorganisms. 
D)  It studies the uses of microbiology in food production. 
E)  It encompasses two distinct fields: food microbiology and industrial microbiology. 
A)  It deals with solving environmental, health, and agricultural problems associated with microbiology. 
B)  It explores where the microorganism is found in the environment. 
C)  It deals with the commercial use of microorganisms. 
D)  It studies the uses of microbiology in food production. 
E)  It encompasses two distinct fields: food microbiology and industrial microbiology.

Question 18

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

Accepted Answer

A) True 
 B)False

Question 19

The active diagnosis and tracking of human, animal, and plant diseases is an important aspect of bioterrorism defense called .

Accepted Answer

The answer of The active diagnosis and tracking of human,...

Question 20

involves freezing food and then using a vacuum to draw off the ice crystals.

Accepted Answer

Lyophiliza

Exam 25: Applied and Environmental Microbiology

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

Mechanical filtration removes which of the following?

Which of the following foods is perishable?

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

Which of the following is the largest type of microbial association?

The addition of sugar and a second fermentation are used in the production of the alcoholic beverage .

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

Which of the following is NOT part of the production of wine?

All of the following factors would increase the chances of food spoiling EXCEPT:

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

Sediments and anaerobic bacteria would be found in which of the following zones of a lake?

Rennin is

In food microbiology, fermentation is a desirable process.

Which of the following methods is used for sterilizing paper or plastic food containers?

Which of the following is not a lactic acid bacterium used in the production of food?

Which of the following is a fermented product used as animal feed on many farms?

Which of the following statements concerning "applied microbiology" is incorrect?

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

The active diagnosis and tracking of human, animal, and plant diseases is an important aspect of bioterrorism defense called .

involves freezing food and then using a vacuum to draw off the ice crystals.

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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