Question 1

The starting substrate for vinegar production is:

Accepted Answer

A) fruit juice 
B) an alcoholic solution 
C) water 
D) a salt solution 
A) fruit juice 
B) an alcoholic solution 
C) water 
D) a salt solution B

Question 2

Bacteriophages sprayed on cold-cuts are effective against

Accepted Answer

A) Mycobacterium. 
B) S.aureus. 
C) Listeria. 
D) Clostridium. 
E) coliforms. 
A) Mycobacterium. 
B) S.aureus. 
C) Listeria. 
D) Clostridium. 
E) coliforms. C

Question 3

Primary sewage treatment includes

Accepted Answer

A) sludge digesting. 
B) skimming. 
C) filtration. 
D) chlorination. 
E) aeration. 
A) sludge digesting. 
B) skimming. 
C) filtration. 
D) chlorination. 
E) aeration. B

Question 4

The source of wild yeasts carried in a biofilm on grapes is the

Accepted Answer

A) must. 
B) malt. 
C) wort. 
D) bloom. 
E) lager. 
A) must. 
B) malt. 
C) wort. 
D) bloom. 
E) lager.

Question 5

The most prominent water-borne pathogens of recent times include all except:

Accepted Answer

A) Staphylococcus 
B) Cryptosporidium. 
C) Norwalk viruses. 
D) Salmonella. 
A) Staphylococcus 
B) Cryptosporidium. 
C) Norwalk viruses. 
D) Salmonella.

Question 6

Which step in making beer involves inoculating the wort with a species of Saccharomyces?

Accepted Answer

A) preparing a mash 
B) malting 
C) aging 
D) wort boiled with hops 
E) fermentation 
A) preparing a mash 
B) malting 
C) aging 
D) wort boiled with hops 
E) fermentation

Question 7

Rennin is added to cheese to help preserve it.

Accepted Answer

A) True 
 B)False

Question 8

Which of the following activities uses microbial biotransformation?

Accepted Answer

A) production of human hormones 
B) alcohol production 
C) production of fermented milk products 
D) production of antibiotics 
A) production of human hormones 
B) alcohol production 
C) production of fermented milk products 
D) production of antibiotics

Question 9

Hazard Analysis and Critical Control Point Principle (HACCP)procedures include

Accepted Answer

A) determining the microbial load in preprocessed food. 
B) determining adequate separation of waste and ready-to-eat product/s. 
C) sanitary guidelines and sufficient employee training. 
D) All of the choices are correct. 
A) determining the microbial load in preprocessed food. 
B) determining adequate separation of waste and ready-to-eat product/s. 
C) sanitary guidelines and sufficient employee training. 
D) All of the choices are correct.

Question 10

Which of the following is a/are microorganism/s that can be used as food?

Accepted Answer

A) Spirulina 
B) Methylophilus methylotrophus 
C) algae 
D) Fusarium graminearum 
E) All of the choices are correct. 
A) Spirulina 
B) Methylophilus methylotrophus 
C) algae 
D) Fusarium graminearum 
E) All of the choices are correct.

Question 11

Which is the first step in water purification?

Accepted Answer

A) chlorination 
B) aeration and settling 
C) sedimentation 
D) storage 
E) filtration 
A) chlorination 
B) aeration and settling 
C) sedimentation 
D) storage 
E) filtration

Question 12

You have to determine what method is best to prevent the growth of microorganisms in your company's food---ham roasts.This method should be efficient,have a high kill rate,not change the food integrity or taste for the most part,and not add much in the way of chemicals.What would you choose?

Accepted Answer

A) filtration 
B) pasteurization 
C) gamma radiation 
D) freezing 
E) food preservatives 
A) filtration 
B) pasteurization 
C) gamma radiation 
D) freezing 
E) food preservatives

Question 13

What is missing from the following equation:
Yeast + _________ $\rarr$2C2H5OH + 2CO2

Accepted Answer

A) C5H12O5 
B) O2 
C) C6H12O6 
D) H2O 
E) CH3CHO 
A) C5H12O5 
B) O2 
C) C6H12O6 
D) H2O 
E) CH3CHO

Question 14

Which step in making beer involves sprouting and softening the barley to release amylases to act on starch and proteases to digest protein?

Accepted Answer

A) preparing a mash 
B) malting 
C) aging 
D) wort boiled with hops 
E) fermentation 
A) preparing a mash 
B) malting 
C) aging 
D) wort boiled with hops 
E) fermentation

Question 15

The mass,controlled culture of microbes to produce desired organic compounds is

Accepted Answer

A) biotechnology. 
B) fermentation. 
C) biosynthesis. 
D) biodegradation. 
E) bioremediation. 
A) biotechnology. 
B) fermentation. 
C) biosynthesis. 
D) biodegradation. 
E) bioremediation.

Question 16

Which organism is used to initiate the fermentation of cabbage to make sauerkraut?

Accepted Answer

A) Saccharomyces cerevisiae 
B) Leuconostoc mesenteroides 
C) Streptococcus lactis 
D) Propionibacterium 
E) Spirulina 
A) Saccharomyces cerevisiae 
B) Leuconostoc mesenteroides 
C) Streptococcus lactis 
D) Propionibacterium 
E) Spirulina

Question 17

A common substrate for industrial fermentation products is:

Accepted Answer

A) alcohol 
B) cholesterol 
C) nucleotides 
D) molasses 
A) alcohol 
B) cholesterol 
C) nucleotides 
D) molasses

Question 18

Preventing the incorporation of microbes into food can by achieved by

Accepted Answer

A) washing of fruits and vegetables. 
B) aseptic techniques for handling meat,eggs,and milk. 
C) handwashing and proper hygiene in the kitchen. 
D) avoiding cross-contamination of utensils and cutting boards. 
E) All of the choices are correct. 
A) washing of fruits and vegetables. 
B) aseptic techniques for handling meat,eggs,and milk. 
C) handwashing and proper hygiene in the kitchen. 
D) avoiding cross-contamination of utensils and cutting boards. 
E) All of the choices are correct.

Question 19

Freezing chicken does not kill Salmonella.

Accepted Answer

A) True 
 B)False

Question 20

The study of the practical use of microbes in various industries and technologies is

Accepted Answer

A) applied microbiology. 
B) biotechnology. 
C) bioengineering. 
D) microbial ecology. 
E) industrial microbiology. 
A) applied microbiology. 
B) biotechnology. 
C) bioengineering. 
D) microbial ecology. 
E) industrial microbiology.

Exam 25: Applied Microbiology and Food and Water Safety

The starting substrate for vinegar production is:

Bacteriophages sprayed on cold-cuts are effective against

Primary sewage treatment includes

The source of wild yeasts carried in a biofilm on grapes is the

The most prominent water-borne pathogens of recent times include all except:

Which step in making beer involves inoculating the wort with a species of Saccharomyces?

Rennin is added to cheese to help preserve it.

Which of the following activities uses microbial biotransformation?

Hazard Analysis and Critical Control Point Principle (HACCP)procedures include

Which of the following is a/are microorganism/s that can be used as food?

Which is the first step in water purification?

You have to determine what method is best to prevent the growth of microorganisms in your company's food---ham roasts.This method should be efficient,have a high kill rate,not change the food integrity or taste for the most part,and not add much in the way of chemicals.What would you choose?

What is missing from the following equation: Yeast + _________ →\rarr→ 2C2H5OH + 2CO2

Which step in making beer involves sprouting and softening the barley to release amylases to act on starch and proteases to digest protein?

The mass,controlled culture of microbes to produce desired organic compounds is

Which organism is used to initiate the fermentation of cabbage to make sauerkraut?

A common substrate for industrial fermentation products is:

Preventing the incorporation of microbes into food can by achieved by

Freezing chicken does not kill Salmonella.

The study of the practical use of microbes in various industries and technologies is

The Main Themes of Microbiology

The Chemistry of Biology

Tools of the Laboratory: Methods for the Culturing of Microscopic Analysis of Microorganisms

Prokaryotic Profiles: The Bacteria and Archaea

Eukaryotic Cells and Microorganisms

An Introduction to the Viruses

Microbial Nutrition, Ecology, and Growth

Microbial Metabolism: the Chemical Crossroads of Life

Microbial Genetics

Genetic Engineering and Recombinant Dna

Physical and Chemical Control of Microbes

Drugs, Microbes, host-The Elements of Chemotherapy

Microbe-Human Interactions: Infection and Disease

Host Defenses I: Overview and Nonspecific Defenses

Host Defenses II: Specific Immunity and Immunization

Disorders in Immunity

Diagnosing Infections

Infectious Diseases Affecting the Skin and Eyes

Infectious Diseases Affecting the Nervous System

Infectious Diseases Affecting the Cardiovascular and Lymphatic Systems

Infectious Diseases Affecting the Respiratory System

Infectious Diseases Affecting the Gastrointestinal Tract

Infectious Diseases Affecting the Genitourinary System

Microbes and the Environment

Filters

What is missing from the following equation: Yeast + _________ $\rarr$ 2C₂H₅OH + 2CO₂