Question 1

Microorganisms play an active role in the formation of industrial products. Which of the following is mismatched?

Accepted Answer

A)  Saccharomyces cerevisiae - for fermentation 
B)  Penicillium - treatment of disease 
C)  Rhizobium - increases nitrogen in the soil 
D)  algae - citric acid 
E)  Bacillus thuringiensis - insecticide 
A)  Saccharomyces cerevisiae - for fermentation 
B)  Penicillium - treatment of disease 
C)  Rhizobium - increases nitrogen in the soil 
D)  algae - citric acid 
E)  Bacillus thuringiensis - insecticide

Question 2

Commercial sterilization differs from complete sterilization in that commercial sterilization

Accepted Answer

A)  kills all microorganisms. 
B)  may result in the survival of thermophiles. 
C)  may result in the survival of fungal spores. 
D)  kills only bacteria. 
E)  employs a higher temperature. 
A)  kills all microorganisms. 
B)  may result in the survival of thermophiles. 
C)  may result in the survival of fungal spores. 
D)  kills only bacteria. 
E)  employs a higher temperature.

Question 3

Canning works to preserve foods through

Accepted Answer

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

Question 4

All of the following are fuels produced by microorganisms EXCEPT

Accepted Answer

A)  hydrogen. 
B)  cellulose. 
C)  oil from algae. 
D)  ethanol. 
E)  methane. 
A)  hydrogen. 
B)  cellulose. 
C)  oil from algae. 
D)  ethanol. 
E)  methane.

Question 5

What will be produced if wine is aerated and inoculated with bacteria of the genera Acetobacter and Gluconobacter?

Accepted Answer

A)  CO₂ + H₂O 
B)  acetic acid 
C)  CH4 
D)  ethanol + CO₂ 
E)  None of the answers is correct. 
A)  CO₂ + H₂O 
B)  acetic acid 
C)  CH4 
D)  ethanol + CO₂ 
E)  None of the answers is correct.

Question 6

What process does yeast use to produce ethanol for automobile fuel from corn?

Accepted Answer

A)  fermentation 
B)  the Krebs cycle 
C)  oxidation 
D)  photosynthesis 
E)  anaerobic respiration 
A)  fermentation 
B)  the Krebs cycle 
C)  oxidation 
D)  photosynthesis 
E)  anaerobic respiration

Question 7

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. You suspect the bacteria are

Accepted Answer

A)  fermenting. 
B)  using proteins. 
C)  photosynthesizing. 
D)  using the Krebs cycle. 
E)  dead. 
A)  fermenting. 
B)  using proteins. 
C)  photosynthesizing. 
D)  using the Krebs cycle. 
E)  dead.

Question 8

Which of the following reactions makes wine less acidic, and is important for good flavor when grapes with higher acidity are used?

Accepted Answer

A)  carbon dioxide → sucrose 
B)  ethanol → acetic acid 
C)  sugar → CO₂ + H₂O 
D)  sugar → ethanol 
E)  malic acid → lactic acid 
A)  carbon dioxide → sucrose 
B)  ethanol → acetic acid 
C)  sugar → CO₂ + H₂O 
D)  sugar → ethanol 
E)  malic acid → lactic acid

Question 9

The following steps are required for making cheese. What is the second step, which helps to provide the characteristic flavors and aromas of the cheese?

Accepted Answer

A)  enzymatic coagulation of milk 
B)  separation of curds and whey 
C)  inoculation with lactic acid bacteria 
D)  inoculation with Penicillium 
E)  fermentation of curd 
A)  enzymatic coagulation of milk 
B)  separation of curds and whey 
C)  inoculation with lactic acid bacteria 
D)  inoculation with Penicillium 
E)  fermentation of curd

Question 10

Rhizobium and Bradyrhizobium are mixed with peat moss to increase nitrogen fixation.

Accepted Answer

A) True 
 B)False

Question 11

Spoilage of canned foods stored at high temperatures, accompanied by gas production, is

Accepted Answer

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

Question 12

Commercial sterilization of processed canned foods uses a 12D treatment which is based upon a theoretical population of 1012 C. botulinum endospores in a can of food. After treatment, there would theoretically be how many endospores left?

Accepted Answer

A)  12 endospores 
B)  10 endospores 
C)  100 endospores 
D)  120 endospores 
E)  1 endospore 
A)  12 endospores 
B)  10 endospores 
C)  100 endospores 
D)  120 endospores 
E)  1 endospore

Question 13

Which of the following pertains to an improperly canned food product on a store shelf that has a bad odor and putrefaction of the canned material?

Accepted Answer

A)  mesophilic spoilage 
B)  flat sour spoilage 
C)  hydrogen sulfide spoilage 
D)  bacterial soft rot 
E)  thermophilic anaerobic spoilage 
A)  mesophilic spoilage 
B)  flat sour spoilage 
C)  hydrogen sulfide spoilage 
D)  bacterial soft rot 
E)  thermophilic anaerobic spoilage

Question 14

All of the following are industrial enzymes made by microbial fermentations EXCEPT

Accepted Answer

A)  rennin. 
B)  proteases. 
C)  amylases. 
D)  vitamin C. 
E)  glucose isomerase. 
A)  rennin. 
B)  proteases. 
C)  amylases. 
D)  vitamin C. 
E)  glucose isomerase.

Question 15

Acidithiobacillus ferrooxidans is used for the recovery of from ore.

Accepted Answer

A)  gold 
B)  sulfur 
C)  sulfuric acid 
D)  iron 
E)  copper 
A)  gold 
B)  sulfur 
C)  sulfuric acid 
D)  iron 
E)  copper

Question 16

Aseptic packaging utilizes which of the following to sterilize laminated paper or plastic prior to filling with food?

Accepted Answer

A)  hot hydrogen peroxide solution 
B)  hot HCl solution 
C)  autoclave 
D)  X rays 
E)  gamma radiation 
A)  hot hydrogen peroxide solution 
B)  hot HCl solution 
C)  autoclave 
D)  X rays 
E)  gamma radiation

Question 17

As cheese ages, it gets

Accepted Answer

A)  saltier. 
B)  more alcoholic. 
C)  more acidic. 
D)  more protein. 
E)  more whey. 
A)  saltier. 
B)  more alcoholic. 
C)  more acidic. 
D)  more protein. 
E)  more whey.

Question 18

Vitamins A and E are commonly produced by microorganisms.

Accepted Answer

A) True 
 B)False

Question 19

High-pressure processing of foods such as deli meats and precooked chicken strips targets pathogens such as Salmonella and Listeria.

Accepted Answer

A) True 
 B)False

Question 20

All of the following are advantages of a bioreactor instead of a flask culture EXCEPT

Accepted Answer

A)  instrumentation for monitoring environmental conditions. 
B)  uniform aeration and mixing. 
C)  larger culture volumes can be grown. 
D)  aseptic sampling. 
E)  None of the answers is correct; all of these are advantages of using a bioreactor instead of a flask culture. 
A)  instrumentation for monitoring environmental conditions. 
B)  uniform aeration and mixing. 
C)  larger culture volumes can be grown. 
D)  aseptic sampling. 
E)  None of the answers is correct; all of these are advantages of using a bioreactor instead of a flask culture.

Exam 28: Applied and Industrial Microbiology

Microorganisms play an active role in the formation of industrial products. Which of the following is mismatched?

Commercial sterilization differs from complete sterilization in that commercial sterilization

Canning works to preserve foods through

All of the following are fuels produced by microorganisms EXCEPT

What will be produced if wine is aerated and inoculated with bacteria of the genera Acetobacter and Gluconobacter?

What process does yeast use to produce ethanol for automobile fuel from corn?

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. You suspect the bacteria are

Which of the following reactions makes wine less acidic, and is important for good flavor when grapes with higher acidity are used?

The following steps are required for making cheese. What is the second step, which helps to provide the characteristic flavors and aromas of the cheese?

Rhizobium and Bradyrhizobium are mixed with peat moss to increase nitrogen fixation.

Spoilage of canned foods stored at high temperatures, accompanied by gas production, is

Commercial sterilization of processed canned foods uses a 12D treatment which is based upon a theoretical population of 1012 C. botulinum endospores in a can of food. After treatment, there would theoretically be how many endospores left?

Which of the following pertains to an improperly canned food product on a store shelf that has a bad odor and putrefaction of the canned material?

All of the following are industrial enzymes made by microbial fermentations EXCEPT

Acidithiobacillus ferrooxidans is used for the recovery of from ore.

Aseptic packaging utilizes which of the following to sterilize laminated paper or plastic prior to filling with food?

As cheese ages, it gets

Vitamins A and E are commonly produced by microorganisms.

High-pressure processing of foods such as deli meats and precooked chicken strips targets pathogens such as Salmonella and Listeria.

All of the following are advantages of a bioreactor instead of a flask culture EXCEPT

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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