Exam 27: Applied and Industrial Microbiology

To prevent the overgrowth of cyanobacteria and algae in water reservoirs, the water is often treated with

In batch fermentation, substrate is added continuously and the product is siphoned off throughout the run.

The fermentation of milk by Streptococcus thermophilus produces ___________.

Which of the following methods of food preservation are mismatched?

Wine has a maximum alcoholic content of 17% because concentrations above this level inhibit the metabolism of the yeast.

Preservation of food to limit microbial survival and growth includes

What process does wine go through in order to prevent it from turning to vinegar?

This organism is used to initiate the fermentation of cabbage to make sauerkraut:

All of the following foods are preserved using high osmotic pressure except

What is made by adding Streptococcus thermophilus and Lactobacillus bulgaricus to milk?

Implementation of the HAACP procedures has increased the concentration of alcohol in distilled liquors.

Vinegar can be produced when alcohol in wine is oxidized to acetic acid.

Hypertonic levels of sugar or salt create high __________ pressure that plasmolyzes bacteria.

Bacillus thuringiensis produce