Exam 27: Applied and Industrial Microbiology

Which of the following causes food intoxication?

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

The process of activating sludge from waste water involves

Freshly fermented beer is lagered, meaning it is treated with potassium metabisulfate.

There are a few places in the United States that use ozone or peroxide for final disinfection of water.

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

Which of the following enzymes are produced by microorganisms on an industrial scale?

Compare and contrast the starting materials, processing steps, and microbes used in brewing beer and making wine.

Regular refrigeration does not inhibit the growth of __________ microbes that can continue to grow and cause food spoilage.

A strain of ____________ is being considered to control the mosquito vector of malaria.

Individualistic potable rural water is routinely chlorinated.

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

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

Downstream processing includes all the following except

The process of recovery, purification, and packaging of product is known as _________ processing.

__________ metabolites are by-products of metabolism and essential to the microbe's function.

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

Compare and contrast ultra-high-temperature (UHT) pasteurization and regular pasteurization.

The microbes used by fermentation industries are mutant strains that synthesize large quantities of the desired product.

A food _____ results from ingestion of exotoxin secreted by bacterial cells growing in the food.