Question 1

Glutamic acid is probably the amino acid manufactured by fermentation in the greatest quantity. What is its major use?

Accepted Answer

A)  as a flavor enhancer 
B)  as a raw material for animal feeds 
C)  a nutritional supplement 
D)  a starting material for aspartame 
A)  as a flavor enhancer 
B)  as a raw material for animal feeds 
C)  a nutritional supplement 
D)  a starting material for aspartame

Question 2

Which of the following food and microbiology characteristic is incorrectly matched?

Accepted Answer

A)  soy sauce-Aspergillus oryzae 
B)  miso-fermented paste of soybeans 
C)  sauerkraut-Acetobacter aceti 
D)  fermenting meats, like salami-Lactobacillus and Pediococcus 
A)  soy sauce-Aspergillus oryzae 
B)  miso-fermented paste of soybeans 
C)  sauerkraut-Acetobacter aceti 
D)  fermenting meats, like salami-Lactobacillus and Pediococcus

Question 3

Yeast is used to make all of the following food products except

Accepted Answer

A)  buttermilk 
B)  bread 
C)  wine 
D)  spirits 
A)  buttermilk 
B)  bread 
C)  wine 
D)  spirits

Question 4

Which of the following microbes have been used as food products for human consumption?

Accepted Answer

A)  bacteria 
B)  algae 
C)  yeasts 
D)  all of the above 
A)  bacteria 
B)  algae 
C)  yeasts 
D)  all of the above

Question 5

Nisin

Accepted Answer

A)  is an alkylating agent 
B)  has anticlostridial activity 
C)  is produced by Streptococcus lactis 
D)  two of the above 
A)  is an alkylating agent 
B)  has anticlostridial activity 
C)  is produced by Streptococcus lactis 
D)  two of the above

Question 6

The bacterial growth that produces gases bulging the can at the ends due to improper storing of canned goods is also known as

Accepted Answer

A)  flat sour spoilage 
B)  bulge sour spoilage 
C)  thermophilic anaerobic spoilage 
D)  thermophilic aerobic spoilage 
A)  flat sour spoilage 
B)  bulge sour spoilage 
C)  thermophilic anaerobic spoilage 
D)  thermophilic aerobic spoilage

Question 7

Which term is matched correctly?

Accepted Answer

A)  aflatoxin -- carcinogenic 
B)  ergot -- can be hallucinogenic 
C)  lysozyme - found in egg yolks 
D)  flat sours - occurs in cans left at room temperature 
A)  aflatoxin -- carcinogenic 
B)  ergot -- can be hallucinogenic 
C)  lysozyme - found in egg yolks 
D)  flat sours - occurs in cans left at room temperature

Question 8

Floppy baby syndrome is caused by

Accepted Answer

A)  Bacillus species in milk 
B)  Clostridium botulinum in milk 
C)  Clostridium botulinum in honey 
D)  Bacillus in honey 
A)  Bacillus species in milk 
B)  Clostridium botulinum in milk 
C)  Clostridium botulinum in honey 
D)  Bacillus in honey

Question 9

Bone stink

Accepted Answer

A)  is caused by Clostridium and leads to putrefaction deep in tissues of large carcasses 
B)  refers to molds that grow on refrigerated and frozen meats 
C)  refers to fluffy white whiskers on the surfaces of hanging carcasses 
D)  causes green discoloration on refrigerated meat under low oxygen conditions 
A)  is caused by Clostridium and leads to putrefaction deep in tissues of large carcasses 
B)  refers to molds that grow on refrigerated and frozen meats 
C)  refers to fluffy white whiskers on the surfaces of hanging carcasses 
D)  causes green discoloration on refrigerated meat under low oxygen conditions

Question 10

Food contamination is due to

Accepted Answer

A)  unsanitary practices by food handlers 
B)  improper storage 
C)  importation 
D)  all of the above 
A)  unsanitary practices by food handlers 
B)  improper storage 
C)  importation 
D)  all of the above

Question 11

Why is the alcohol content of wine around 12%?

Accepted Answer

A)  because federal regulation only allows that much 
B)  because higher concentrations will kill the yeast 
C)  it actually is 6%, but alcohol is added later 
D)  bacterial content will die at higher concentrations 
A)  because federal regulation only allows that much 
B)  because higher concentrations will kill the yeast 
C)  it actually is 6%, but alcohol is added later 
D)  bacterial content will die at higher concentrations

Question 12

Flat sours in canned goods are caused by

Accepted Answer

A)  Clostridium botulinum 
B)  thermophilic bacteria 
C)  psychrophilic bacteria 
D)  Staphylococcus species 
A)  Clostridium botulinum 
B)  thermophilic bacteria 
C)  psychrophilic bacteria 
D)  Staphylococcus species

Question 13

The yeast responsible for wine and beer is generally

Accepted Answer

A)  Candida 
B)  Aspergillus 
C)  Saccharomyces 
D)  Mucor 
A)  Candida 
B)  Aspergillus 
C)  Saccharomyces 
D)  Mucor

Question 14

Microorganisms have been proposed to produce ethanol for biofuel. Do you believe this will be a good alternative to petroleum or coal based energy? Does making energy from five-carbon or six-carbon sugars produce more energy? Justify your answer.

Accepted Answer

Personal opinion. However any answer wil

Glutamic acid is probably the amino acid manufactured by fermentation in the greatest quantity. What is its major use?

Which of the following food and microbiology characteristic is incorrectly matched?

Yeast is used to make all of the following food products except

Which of the following microbes have been used as food products for human consumption?

Nisin

The bacterial growth that produces gases bulging the can at the ends due to improper storing of canned goods is also known as

Which term is matched correctly?

Floppy baby syndrome is caused by

Bone stink

Food contamination is due to

Why is the alcohol content of wine around 12%?

Flat sours in canned goods are caused by

The yeast responsible for wine and beer is generally

Microorganisms have been proposed to produce ethanol for biofuel. Do you believe this will be a good alternative to petroleum or coal based energy? Does making energy from five-carbon or six-carbon sugars produce more energy? Justify your answer.

Scope and History of Microbiology

Fundamentals of Chemistry

Microscopy and Staining

Characteristics of Prokaryotic and Eukaryotic Cells

Essential Concepts of Metabolism

Growth and Culturing of Bacteria

Microbial Genetics

Gene Transfer and Genetic Engineering

An Introduction to Taxonomy: the Bacteria

Viruses

Eukaryotic Microorganisms and Parasites

Sterilization and Disinfection

Antimicrobial Therapy

Host-Microbe Relationships and Disease Processes

Epidemiology and Nosocomial Infections

Innate Host Defenses

Immunology I: Basic Principles of Adaptive Immunity and Immunization

Immunolgy Ii: Immunological Disorders and Tests

Diseases of the Skin and Eyes; Wounds and Bites

Urogenital and Sexually Transmitted Diseases

Diseases of the Respiratory System

Oral and Gastrointestinal Diseases

Cardiovascular, lymphatic and Systemic Disease

Diseases of the Nervous System

Environmental Microbiology

Filters

Exam 26: Applied Microbiology

Glutamic acid is probably the amino acid manufactured by fermentation in the greatest quantity. What is its major use?

Which of the following food and microbiology characteristic is incorrectly matched?

Yeast is used to make all of the following food products except

Which of the following microbes have been used as food products for human consumption?

Nisin

The bacterial growth that produces gases bulging the can at the ends due to improper storing of canned goods is also known as

Which term is matched correctly?

Floppy baby syndrome is caused by

Bone stink

Food contamination is due to

Why is the alcohol content of wine around 12%?

Flat sours in canned goods are caused by

The yeast responsible for wine and beer is generally

Microorganisms have been proposed to produce ethanol for biofuel. Do you believe this will be a good alternative to petroleum or coal based energy? Does making energy from five-carbon or six-carbon sugars produce more energy? Justify your answer.

Scope and History of Microbiology

Fundamentals of Chemistry

Microscopy and Staining

Characteristics of Prokaryotic and Eukaryotic Cells

Essential Concepts of Metabolism

Growth and Culturing of Bacteria

Microbial Genetics

Gene Transfer and Genetic Engineering

An Introduction to Taxonomy: the Bacteria

Viruses

Eukaryotic Microorganisms and Parasites

Sterilization and Disinfection

Antimicrobial Therapy

Host-Microbe Relationships and Disease Processes

Epidemiology and Nosocomial Infections

Innate Host Defenses

Immunology I: Basic Principles of Adaptive Immunity and Immunization

Immunolgy Ii: Immunological Disorders and Tests

Diseases of the Skin and Eyes; Wounds and Bites

Urogenital and Sexually Transmitted Diseases

Diseases of the Respiratory System

Oral and Gastrointestinal Diseases

Cardiovascular, lymphatic and Systemic Disease

Diseases of the Nervous System

Environmental Microbiology

Filters