Question 1

Which of the following microorganisms is usually used in the fermentation of alcoholic beverages?

Accepted Answer

A)  Lactobacillus 
B)  Saccharomyces 
C)  Propionobacterium 
D)  Rhizopus 
E)  Penicillium 
A)  Lactobacillus 
B)  Saccharomyces 
C)  Propionobacterium 
D)  Rhizopus 
E)  Penicillium B

Question 2

Figure 28.3
  
-Which of the growth curves in Figure 28.3 will give the highest yield of a secondary metabolite?

Accepted Answer

A)  a 
B)  b 
C)  c 
D)  d 
E)  e 
A)  a 
B)  b 
C)  c 
D)  d 
E)  e C

Question 3

You are growing Bacillus subtilis, an aerobic bacterium that can also carry out fermentation when required, in a bioreactor and notice that the growth rate has slowed and the pH has decreased. What could you add?

Accepted Answer

A)  peptides 
B)  lactic acid 
C)  oxygen 
D)  lactose 
E)  glucose 
A)  peptides 
B)  lactic acid 
C)  oxygen 
D)  lactose 
E)  glucose C

Question 4

Microbial products can be improved by all of the following EXCEPT

Accepted Answer

A)  isolating new strains. 
B)  mutating existing strains. 
C)  sterilization. 
D)  genetically modifying strains. 
E)  modifying culture conditions. 
A)  isolating new strains. 
B)  mutating existing strains. 
C)  sterilization. 
D)  genetically modifying strains. 
E)  modifying culture conditions.

Question 5

Mesophilic bacteria grow best at temperatures of 60°C.

Accepted Answer

A) True 
 B)False

Question 6

Radiation works to preserve foods through

Accepted Answer

A)  exposure to high heat. 
B)  lethal mutation of bacterial DNA. 
C)  increasing pH. 
D)  creation of an anaerobic environment and high heat. 
E)  creation of an anaerobic environment. 
A)  exposure to high heat. 
B)  lethal mutation of bacterial DNA. 
C)  increasing pH. 
D)  creation of an anaerobic environment and high heat. 
E)  creation of an anaerobic environment.

Question 7

Microorganisms themselves are commercial products. Which of the following microbes is available as a product sold in retail stores?

Accepted Answer

A)  Saccharomyces 
B)  Rhizobium 
C)  Lactobacillus 
D)  Bacillus thuringiensis 
E)  All of these organisms can be found in various commercial products. 
A)  Saccharomyces 
B)  Rhizobium 
C)  Lactobacillus 
D)  Bacillus thuringiensis 
E)  All of these organisms can be found in various commercial products.

Question 8

Which of the following is an undesirable contaminant in wine-making?

Accepted Answer

A)  Saccharomyces 
B)  lactic acid bacteria 
C)  Acetobacter 
D)  Clostridium botulinum endospores 
A)  Saccharomyces 
B)  lactic acid bacteria 
C)  Acetobacter 
D)  Clostridium botulinum endospores

Question 9

A large industry exists based on the synthesis of amino acids by microorganisms.

Accepted Answer

A) True 
 B)False

Question 10

Canning preserves food

Accepted Answer

A)  by exposure to radiation. 
B)  by exposure to high pH. 
C)  by exposure to chemicals. 
D)  through use of aseptic packaging. 
E)  by exposure to high heat. 
A)  by exposure to radiation. 
B)  by exposure to high pH. 
C)  by exposure to chemicals. 
D)  through use of aseptic packaging. 
E)  by exposure to high heat.

Question 11

All of the following are true of irradiation methods used for food preservation and sterilization EXCEPT

Accepted Answer

A)  they prolong shelf-life of fruits and vegetables. 
B)  they are used for the sterilization of many spices. 
C)  they greatly reduce the number of pathogens present in meats and poultry. 
D)  residual radioactivity is left behind on many foods. 
E)  ionizing radiation such as X rays or gamma rays is used. 
A)  they prolong shelf-life of fruits and vegetables. 
B)  they are used for the sterilization of many spices. 
C)  they greatly reduce the number of pathogens present in meats and poultry. 
D)  residual radioactivity is left behind on many foods. 
E)  ionizing radiation such as X rays or gamma rays is used.

Question 12

Figure 28.1
  
-In Figure 28.1, assume that a secondary metabolite is your desired product. Remember, the top lines/markings indicate the different phases observed in the curve below them. When would you be able to obtain it?

Accepted Answer

A)  a 
B)  b 
C)  c 
D)  d 
A)  a 
B)  b 
C)  c 
D)  d

Question 13

Figure 28.3
  
-Figure 28.3 shows the growth curves of Acetobacter under different conditions. Which culture would produce the highest amount of the primary metabolite acetic acid?

Accepted Answer

A)  a 
B)  b 
C)  c 
D)  d 
E)  e 
A)  a 
B)  b 
C)  c 
D)  d 
E)  e

Question 14

The longer interior-ripened cheeses are permitted to ripen, the milder the taste of the cheese.

Accepted Answer

A) True 
 B)False

Question 15

Aseptic packaging (where the packaging itself is rendered sterile) helps to preserve foods through

Accepted Answer

A)  mutation of bacterial DNA by exposure to the packaging material. 
B)  creation of an anaerobic environment in the packaging. 
C)  exposure of the packaging to high heat. 
D)  increasing pH in the food contained in the packaging. 
E)  creation of an anaerobic environment in the packaging and exposure of the packaging to high heat. 
A)  mutation of bacterial DNA by exposure to the packaging material. 
B)  creation of an anaerobic environment in the packaging. 
C)  exposure of the packaging to high heat. 
D)  increasing pH in the food contained in the packaging. 
E)  creation of an anaerobic environment in the packaging and exposure of the packaging to high heat.

Question 16

What role do lactic acid bacteria play in cheese production?

Accepted Answer

A)  production of holes in Swiss cheese 
B)  curd formation 
C)  ripening the cheese 
D)  providing characteristic flavor and smell 
E)  Lactic acid bacteria carry out each of these roles in cheese production. 
A)  production of holes in Swiss cheese 
B)  curd formation 
C)  ripening the cheese 
D)  providing characteristic flavor and smell 
E)  Lactic acid bacteria carry out each of these roles in cheese production.

Question 17

Figure 28.1
  
-In Figure 28.1, assume the cells are producing penicillin which is collected during the idiophase. Remember, the top lines/markings indicate the different phases observed in the curve below them. When would you be able to collect the penicillin?

Accepted Answer

A)  a 
B)  b 
C)  c 
D)  d 
A)  a 
B)  b 
C)  c 
D)  d

Question 18

All of the following are uses for ionizing or ultraviolet radiation EXCEPT

Accepted Answer

A)  sterilizing spices. 
B)  prevention of sprouting. 
C)  heating cold food. 
D)  inactivation of Trichinella larvae. 
E)  killing of insect eggs and larva. 
A)  sterilizing spices. 
B)  prevention of sprouting. 
C)  heating cold food. 
D)  inactivation of Trichinella larvae. 
E)  killing of insect eggs and larva.

Question 19

Which of the following pairs is mismatched?

Accepted Answer

A)  Acetobacter - vinegar 
B)  Propionibacterium - Swiss cheese 
C)  Lactobacillus - yogurt 
D)  Bacillus - beer 
E)  Penicillium - blue cheese 
A)  Acetobacter - vinegar 
B)  Propionibacterium - Swiss cheese 
C)  Lactobacillus - yogurt 
D)  Bacillus - beer 
E)  Penicillium - blue cheese

Question 20

Spoilage of canned foods due to inadequate processing, NOT accompanied by gas production, is

Accepted Answer

A)  thermophilic anaerobic spoilage. 
B)  flat sour spoilage. 
C)  caused by acid-tolerant fungi. 
D)  putrefactive anaerobic spoilage. 
E)  spoilage by mesophilic bacteria. 
A)  thermophilic anaerobic spoilage. 
B)  flat sour spoilage. 
C)  caused by acid-tolerant fungi. 
D)  putrefactive anaerobic spoilage. 
E)  spoilage by mesophilic bacteria.

Exam 28: Applied and Industrial Microbiology

Which of the following microorganisms is usually used in the fermentation of alcoholic beverages?

Figure 28.3 -Which of the growth curves in Figure 28.3 will give the highest yield of a secondary metabolite?

You are growing Bacillus subtilis, an aerobic bacterium that can also carry out fermentation when required, in a bioreactor and notice that the growth rate has slowed and the pH has decreased. What could you add?

Microbial products can be improved by all of the following EXCEPT

Mesophilic bacteria grow best at temperatures of 60°C.

Radiation works to preserve foods through

Microorganisms themselves are commercial products. Which of the following microbes is available as a product sold in retail stores?

Which of the following is an undesirable contaminant in wine-making?

A large industry exists based on the synthesis of amino acids by microorganisms.

Canning preserves food

All of the following are true of irradiation methods used for food preservation and sterilization EXCEPT

Figure 28.1 -In Figure 28.1, assume that a secondary metabolite is your desired product. Remember, the top lines/markings indicate the different phases observed in the curve below them. When would you be able to obtain it?

Figure 28.3 -Figure 28.3 shows the growth curves of Acetobacter under different conditions. Which culture would produce the highest amount of the primary metabolite acetic acid?

The longer interior-ripened cheeses are permitted to ripen, the milder the taste of the cheese.

Aseptic packaging (where the packaging itself is rendered sterile) helps to preserve foods through

What role do lactic acid bacteria play in cheese production?

Figure 28.1 -In Figure 28.1, assume the cells are producing penicillin which is collected during the idiophase. Remember, the top lines/markings indicate the different phases observed in the curve below them. When would you be able to collect the penicillin?

All of the following are uses for ionizing or ultraviolet radiation EXCEPT

Which of the following pairs is mismatched?

Spoilage of canned foods due to inadequate processing, NOT accompanied by gas production, is

The Microbial World and You

Chemical Principles

Observing Microorganisms Through a Microscope

Functional Anatomy of Prokaryotic and Eukaryotic Cells

Microbial Metabolism

Microbial Growth

The Control of Microbial Growth

Microbial Genetics

Biotechnology and Dna Technology

Classification of Microorganisms

The Prokaryotes: Domains Bacteria and Archaea

The Eukaryotes: Fungi, Algae, Protozoa, and Helminths

Viruses, Viroids, and Prions

Principles of Disease and Epidemiology

Microbial Mechanisms of Pathogenicity

Adaptive Immunity: Specific Defenses of the Host

Practical Applications of Immunology

Disorders Associated With the Immune System

Antimicrobial Drugs

Microbial Diseases of the Skin and Eyes

Microbial Diseases of the Nervous System

Microbial Diseases of the Cardiovascular and Lymphatic Systems

Microbial Diseases of the Respiratory System

Microbial Diseases of the Digestive System

Microbial Disease of the Urinary and Reproductive Systems

Environmental Microbiology

Innate Immunity: Nonspecific Defenses of the Host

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