Question 1

All of the following are industrial products produced by microbes EXCEPT

Accepted Answer

A)  vitamin B12 and riboflavin. 
B)  industrial enzymes. 
C)  amino acids in food supplements. 
D)  uranium. 
E)  antibiotics. 
A)  vitamin B12 and riboflavin. 
B)  industrial enzymes. 
C)  amino acids in food supplements. 
D)  uranium. 
E)  antibiotics.

Question 2

Figure 28.1
  
-In Figure 28.1, assume the cells are your desired product and you want to maintain a continuous culture. Remember, the top lines/markings indicate the different phases observed in the curve below them. When would you harvest cells to maximize your yield?

Accepted Answer

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

Question 3

Industrial canning, as opposed to home canning, is achieved using a pressure cooker which operates in a manner similar to an autoclave.

Accepted Answer

A) True 
 B)False

Question 4

Xanthan used in household products is produced by bacteria

Accepted Answer

A)  selected for their ability to utilize lactose rather than glucose and that are plant pathogens. 
B)  that are plant pathogens. 
C)  that were irradiated to mutate them. 
D)  selected for their ability to utilize lactose rather than glucose. 
E)  that were genetically modified. 
A)  selected for their ability to utilize lactose rather than glucose and that are plant pathogens. 
B)  that are plant pathogens. 
C)  that were irradiated to mutate them. 
D)  selected for their ability to utilize lactose rather than glucose. 
E)  that were genetically modified.

Question 5

All of the following are industrial products produced using microbial fermentations EXCEPT

Accepted Answer

A)  riboflavin. 
B)  citric acid. 
C)  glutamic acid. 
D)  aspartic acid. 
E)  saccharin. 
A)  riboflavin. 
B)  citric acid. 
C)  glutamic acid. 
D)  aspartic acid. 
E)  saccharin.

Question 6

All of the following foods are produced using microbial fermentations EXCEPT

Accepted Answer

A)  sauerkraut. 
B)  coffee. 
C)  ketchup. 
D)  sour cream. 
E)  yogurt. 
A)  sauerkraut. 
B)  coffee. 
C)  ketchup. 
D)  sour cream. 
E)  yogurt.

Question 7

Which of the following microbes produces a natural biopesticide?

Accepted Answer

A)  Penicillium chryssogenum 
B)  Saccharomyces cerevisiae 
C)  Lactobacillus buggaricus 
D)  Bacillus thuringiensis 
E)  Thiobacillus ferroxidans 
A)  Penicillium chryssogenum 
B)  Saccharomyces cerevisiae 
C)  Lactobacillus buggaricus 
D)  Bacillus thuringiensis 
E)  Thiobacillus ferroxidans

Question 8

Biomass is a renewable energy source derived from the organic matter produced by living organisms. All of the following are sources of biomass EXCEPT

Accepted Answer

A)  algae. 
B)  oxidation of metals. 
C)  crops. 
D)  landfill sites. 
E)  bacteria. 
A)  algae. 
B)  oxidation of metals. 
C)  crops. 
D)  landfill sites. 
E)  bacteria.

Question 9

If an industrial microbiologist works with Acidithiobacillus ferrooxidans, he is likely to be involved in copper mining.

Accepted Answer

A) True 
 B)False

Question 10

Bioreactors are widely used for industrial fermentation. Which of the following conditions must be closely monitored for optimal fermentation?

Accepted Answer

A)  oxygen levels 
B)  temperature 
C)  pH 
D)  both temperature and pH 
E)  temperature, pH, and oxygen levels 
A)  oxygen levels 
B)  temperature 
C)  pH 
D)  both temperature and pH 
E)  temperature, pH, and oxygen levels

Question 11

The production of vinegar relies on the microbial oxidation of ethanol to acetic acid.

Accepted Answer

A) True 
 B)False

Question 12

The blue-green clumps observed in Roquefort cheese are a result of mold growth.

Accepted Answer

A) True 
 B)False

Question 13

All of the following are reasons for utilizing algae for biofuel production EXCEPT

Accepted Answer

A)  they produce more energy per acre than corn. 
B)  they produce a nondegradable waste product. 
C)  they can utilize agriculturally poor land. 
D)  their main requirement is abundant light. 
E)  they do not take up land needed for food production. 
A)  they produce more energy per acre than corn. 
B)  they produce a nondegradable waste product. 
C)  they can utilize agriculturally poor land. 
D)  their main requirement is abundant light. 
E)  they do not take up land needed for food production.

Question 14

A baker forgets to put yeast in his bread dough. Which of the following do you expect to happen to the bread as a result?

Accepted Answer

A)  The bread will look normal but will be tough. 
B)  Bacterial contaminants will now be able to grow. 
C)  The bread will have a sour taste. 
D)  The bread will not rise. 
E)  It will take longer to bake. 
A)  The bread will look normal but will be tough. 
B)  Bacterial contaminants will now be able to grow. 
C)  The bread will have a sour taste. 
D)  The bread will not rise. 
E)  It will take longer to bake.

Question 15

Which of the following reactions is performed by yeast in wine-making?

Accepted Answer

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

Exam 28: Applied and Industrial Microbiology

All of the following are industrial products produced by microbes EXCEPT

Figure 28.1 -In Figure 28.1, assume the cells are your desired product and you want to maintain a continuous culture. Remember, the top lines/markings indicate the different phases observed in the curve below them. When would you harvest cells to maximize your yield?

Industrial canning, as opposed to home canning, is achieved using a pressure cooker which operates in a manner similar to an autoclave.

Xanthan used in household products is produced by bacteria

All of the following are industrial products produced using microbial fermentations EXCEPT

All of the following foods are produced using microbial fermentations EXCEPT

Which of the following microbes produces a natural biopesticide?

Biomass is a renewable energy source derived from the organic matter produced by living organisms. All of the following are sources of biomass EXCEPT

If an industrial microbiologist works with Acidithiobacillus ferrooxidans, he is likely to be involved in copper mining.

Bioreactors are widely used for industrial fermentation. Which of the following conditions must be closely monitored for optimal fermentation?

The production of vinegar relies on the microbial oxidation of ethanol to acetic acid.

The blue-green clumps observed in Roquefort cheese are a result of mold growth.

All of the following are reasons for utilizing algae for biofuel production EXCEPT

A baker forgets to put yeast in his bread dough. Which of the following do you expect to happen to the bread as a result?

Which of the following reactions is performed by yeast in wine-making?

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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