Deck 25: Applied and Environmental Microbiology

Question 1

Starter cultures accomplish which of the following?

A) increasing the acidity of a food
B) modifying the flavor of a food
C) producing consistent fermentation
D) Both A and B are correct.
E) Both B and C are correct.

Answer 1

C

Question 2

Which of the following is not a lactic acid bacterium used in the production of food?

A) Lactobacillus
B) Leuconostoc
C) Streptococcus
D) Lactococcus
E) Staphylococcus

Answer 2

E

Question 3

Highly perishable foods exhibit all of the following characteristics EXCEPT:

A) they can be stored in sealed containers without spoiling even if the can is opened.
B) they are high in nutrients.
C) they need to be kept cold.
D) they are moist.
E) they are unprotected by rinds or coverings.

Answer 3

A

Question 4

Which of the following results when ethanol is allowed to oxidize to acetic acid in the fermentation of fruit, grain, or vegetables?

A) beer
B) malt
C) champagne
D) wine
E) vinegar

Question 5

The fungus Aspergillus oryzae is involved in the production of

A) kimchi.
B) sauerkraut.
C) chocolate.
D) soy sauce.
E) coffee.

Question 6

Which of the following statements concerning "applied microbiology" is incorrect?

A) It deals with solving environmental, health, and agricultural problems associated with microbiology.
B) It explores where the microorganism is found in the environment.
C) It deals with the commercial use of microorganisms.
D) It studies the uses of microbiology in food production.
E) It encompasses two distinct fields: food microbiology and industrial microbiology.

Question 7

Which of the following foods is perishable?

A) tomato sauce
B) jerky
C) pasta
D) dried apricots
E) crackers

Question 8

Which of the following is not considered an extrinsic factor for food spoilage?

A) ethanol content
B) storage temperature
C) degree of processing
D) storage packaging
E) amount of preservatives

Question 9

Which of the following is a fermented product used as animal feed on many farms?

A) silage
B) spoilage
C) whey
D) rennin
E) wort

Question 10

Which of the following pairs of industrial microbial products and their uses is incorrectly matched?

A) gluconic acid : facilitates calcium uptake
B) streptokinase : dissolving blood clots
C) indigo : blue jeans
D) phenylalanine : the sweetener aspartame
E) citric acid : meat tenderizer

Question 11

Which of the following is NOT part of the production of wine?

A) clarification
B) must
C) starter cultures
D) malting
E) sulfur dioxide

Question 12

The activity of microbes during fermentation can perform all of the following functions EXCEPT:

A) neutralize toxins.
B) enhance the flavor and smell of food.
C) preserve food.
D) add nutritional value to food in the form of vitamins or other nutrients.
E) destroy pathogenic microbes.

Question 13

Which of the following methods is used for sterilizing paper or plastic food containers?

A) treatment with hot peroxide
B) pasteurization
C) drying
D) canning
E) lyophilization

Question 14

Which of the following contains the least amount of alcohol?

A) red wine
B) fortified wine
C) beer
D) vodka
E) white wine

Question 15

Which of the following microorganisms associated with food poisoning thrives in cold storage?

A) E. coli
B) Clostridium botulinum
C) Salmonella
D) Listeria monocytogenes
E) Shigella

Question 16

Which of the following is an antimicrobial compound found in garlic?

A) whey
B) sorbic acid
C) allicin
D) benzoic acid
E) sulfur dioxide

Question 17

Rennin is

A) a by- product of bacterial fermentation that enhances the flavor of meat.
B) a fungal product that inhibits bacterial growth.
C) an enzyme used to make cheese.
D) a starter substance for making bread rise.
E) a toxin produced in spoiled food.

Question 18

Which of the following is transmitted by raw or undercooked seafood?

A) Staphylococcus aureus
B) Vibrio vulnificus
C) Listeria monocytogenes
D) Yersinia enterocolitica
E) Clostridium botulinum

Question 19

All of the following factors would increase the chances of food spoiling EXCEPT:

A) fortified food.
B) the production of benzoic acid.
C) a neutral pH.
D) grinding food.
E) increased water activity.

Question 20

Sugar and salt act as preservatives by

A) killing endospores.
B) drawing water out of food.
C) disrupting microbial membranes.
D) inhibiting bacterial enzymes.
E) producing oils that inhibit bacterial growth.

Question 21

Canned food is sterile.

Question 22

Which of the following is produced by genetically altered S. cerevisiae?

A) epidermal growth factor
B) taxol
C) interleukin 2
D) hepatitis B proteins for the hepatitis B vaccine
E) human insulin

Question 23

The colonial alga Botryococcus braunii is notable because it

A) produces hydrocarbons that could be used as fuels.
B) produces a natural pesticide useful for control of mosquitoes.
C) produces a biodegradable plastic.
D) protects crops from freeze damage.
E) produces a severe type of food poisoning.

Question 24

The toxin produced by Bacillus thuringiensis is used as a pesticide against

A) grasshoppers.
B) Japanese beetles.
C) snails.
D) moths.
E) mosquitoes.

Question 25

Potable water is

A) water that contains bioreceptors.
B) water that contains biosensors.
C) water that is transferred from one place to another.
D) water that is considered safe to drink.
E) water that contains a dangerous number of microorganisms.

Question 26

In food microbiology, fermentation is a desirable process.

Question 27

Sediments and anaerobic bacteria would be found in which of the following zones of a lake?

A) Both B and C are correct.
B) the limnetic zone
C) the littoral zone
D) Both A and B are correct.
E) the benthic zone

Question 28

Mechanical filtration removes which of the following?

A) cysts
B) endospores
C) viruses.
D) Both A and C are correct.
E) A, B, and C are correct.

Question 29

Select a specific example of bioremediation from the following:

A) the use of Pseudomonas to clean up oil spills
B) the treatment of sludge
C) the treatment of waste water
D) the purification of water for drinking
E) acid mine drainage

Question 30

Cold is preferred for storing food because it retards microbial growth by slowing down metabolic processes.

Question 31

In consumption

A) organisms convert inorganic material into organic material.
B) organisms convert organic material into other organic material.
C) organisms produce different strains of themselves, thus increasing biodiversity.
D) organisms produce substances that inhibit the growth of other organisms.
E) organisms convert organic material back into inorganic material.

Question 32

What was the first substance produced by microorganisms to be used pharmaceutically?

A) amoxicillin
B) streptomycin
C) tetracycline
D) penicillin
E) erythromycin

Question 33

All of the following are criteria used to assess biological threats to humans EXCEPT:

A) biological structure of the microorganism used.
B) delivery potential.
C) public perception.
D) public health impact.
E) public health preparedness.

Question 34

Which of the following infectious diseases currently tops the list of bioterrorist threats?

A) smallpox
B) plague
C) botulism
D) cholera
E) anthrax

Question 35

Which of the following is the most common water quality test?

A) BOD
B) MPN
C) beta- glucuronidase
D) genetic fingerprinting
E) membrane filtration

Question 36

Which of the following microorganisms is the most commonly used indicator organism for water quality testing?

A) Salmonella
B) Shigella
C) Herpesvirus
D) E. coli
E) Streptococcus

Question 37

Which of the following statements concerning the phosphorus cycle in bacteria is correct?

A) It involves cycling the molecule in the form of organic molecules.
B) It changes the molecule to gaseous forms so that it can be lost to the environment.
C) It involves moving the molecule from insoluble to soluble forms.
D) It involves moving the molecule between several oxidative states.
E) It is the most important process for the synthesis of proteins and nucleic acids.

Question 38

The longer cheese is aged, the less lactic acid is produced and the sharper the taste.

Question 39

Which of the following is the largest type of microbial association?

A) microhabitat
B) ecosystem
C) community
D) guild
E) population

Question 40

The starter culture used to make cheese determines the type of cheese produced.

Question 41

Most of the nitrogen in the environment is in the form of nitrogen gas, which is unusable by most cells.

Question 42

When one microbe's metabolic activities create favorable conditions for another microorganism, this is referred to as .

Question 43

The process whereby organic material is made into fuel by microorganisms is referred to as .

Question 44

Because the same microbes are not always present on food from harvest to harvest, cultures are used in the production of alcoholic beverages.

Question 45

Aspartame is a combination of amino acids produced from microorganisms industrially and used as a sweetener.

Question 46

involves the large- scale growth of particular microbes for producing some kind of beneficial compound.

Question 47

is largely an antifungal agent and does not affect the growth of many bacteria.

Question 48

is the partial oxidation of sugars to release energy.

Question 49

The active diagnosis and tracking of human, animal, and plant diseases is an important aspect of bioterrorism defense called .

Question 50

is a fermented substance produced to feed livestock.

Question 51

Water resulting from the treatment of sewage and industrial waste is known as .

Question 52

involves freezing food and then using a vacuum to draw off the ice crystals.

Question 53

Pickling is the process of preserving foods in .

Question 54

The use of microbes to destroy the food supply is a topic of growing concern called .

Question 55

Through recombinant DNA technology, many plants now can manufacture their own Bt toxin, which improves fermentation.

Question 56

Bioremediation is the process of using organisms to clean up toxic, hazardous compounds by degrading them to less harmful substances.

Question 57

The addition of sugar and a second fermentation are used in the production of the alcoholic beverage
.

Question 58

Without the activities of microorganisms, the functioning of the Earth's ecosystems would cease.

Question 59

The sour flavor in food is produced by .

Question 60

Ale is produced with the top- fermenting yeast known as .

Question 61

What are the levels of microbial associations in the environment? How do they relate to an ecosystem?

Question 62

How do microbes in food cause disease?

Question 63

How is environmental microbiology used for water quality testing?

Question 64

Smallpox currently tops the list of bioterrorist threats. Why?

Question 65

In most cases cold storage is a very effective method for storing food. What is one example in which it is not?