Deck 27: Appendix

Question 1

The brewing of a lager requires _____.

A) a bottom yeast
B) Saccharomyces cerevisiae
C) a top yeast
D) wild yeasts

Answer 1

The most common form of yeast that is used in manufacturing of alcoholic drinks as well as bread is the Saccharomyces cerevisiae. Saccharomyces cerevisiae is derived from a Greek and it means sugar-fungus also called as brewer's yeast.
It is a eukaryote microbe and is globular-shaped. It involves multicellular organisms like molds and mushrooms. It is known for having an essential role during food production. Fermentation produces carbon dioxide gas as well as ethanol that cause the dough of bread to rise up as well as increase in its size.
Some of the species form a dark cloudiness in beers at the top vat in fermentation and leads to the formation of carbon dioxide. This type of yeasts is known as top yeast.
Wild yeasts are the microorganisms that occur on grapes and are involved in the production of undesirable qualities in wine. They are killed with treating with sulfur dioxide.
Hence, the options B, C and D are incorrect.
Some of the species of yeast are involved in a slower fermentation of malt as well as forms clearer as well as lighter beer with less alcohol content. Such yeasts settle down like sediment and are called bottom yeasts.
Hence, the correct answer is option
.

Question 2

Describe how plasmid technology is advancing biotechnology. ( Key Concept 3 )

Answer 2

The bacterium contains plasmids that are independent of replication of DNA. Some of these plasmids are resistance plasmids that can be inserted from one cell to another. They exist as a loop that are closed and contains five to hundred genes.
Plasmids may be present singly or more in number as well as they is transferred at the time of recombination. Plasmids carry the genetic vectors that can be used during genetic engineering.
Some of the plasmids carry the genes for antibiotic resistance or chemicals and these plasmids are called as resistance plasmids or R-plasmids.
Bacillus subtilis does not works as a pathogen of humans. It is a gram-positive as well as rod shaped bacterium. It contains endotoxins within its cell wall. The species of Streptomyces are reengineered for producing synthetic vaccines for curing Hepatitis B as well in obtaining rennin. Rennin is an enzyme that is used to manufacture cheese.
The bacterium Bacillus thuringiensis produce crystal proteins called -endotoxins during sporulation that have insecticidal action and confer resistance to specific insect pests. Bt toxin is an organic insecticide.
It does not modify insect deoxyribonucleic acid (DNA) but confers resistance to plants against it by killing insect pests. It is not a recombinant product as it is produced by Bacillus thuringiensis and not by recombinant DNA technology.

Question 3

In wine making, wild yeasts often _____.

A) are killed with sulfur dioxide
B) produce undesirable wine qualities
C) are found on the grapes
D) All the above ( A-C ) are correct.

Answer 3

A wide variety in wines is available to please the taste of every person. Grapes provide white juices only; red wines are manufactured from the red grapes as well as the color is extracted from the skin of the grapes.
Sweet wines are the type of wines that have a small amount of sugar and the fermentation is paused when small amount of sugar is left. Sparkling wines are the wines where the fermentation is carried inside the bottles.
The aging is a process in wine making that is generally carried out to improve the wine quality. It makes it different from other goods that are consumable. The ability of aging of wine is impacted by various factors involving vintage, aroma as well as winemaking. The old wines are very expensive and are sold at extraordinary prices.
Hence, the options A, B and C are incorrect.
Wild yeasts are the microorganisms that occur on grapes and are involved in the production of undesirable qualities in wine. They are killed with treating with sulfur dioxide.
Hence, the correct answer is option
.

Question 4

Many beer companies have developed strains of yeasts that break down more of the carbohydrate in barley malt than traditional yeasts. What do you think their product is called

Question 5

A distilled spirit that is 60 proof contains _____.

A) 15% alcohol
B) 30% water
C) 30% alcohol
D) 60% alcohol

Question 6

The discovery of the extremely high resistance of Deinococcus radiodurans to radioactivity has prompted hopes that this organism can be used in bioremediation. Suppose you were to go on a hunt for novel organisms that could be used for other environmental cleanups. Where might you look

Question 7

Most antibiotics are the products of _____ species.

A) Streptomyces
B) Penicillium
C) Streptococcus
D) Bacillus

Question 8

A friend who also has taken a class in microbiology wonders if it would be possible to engineer certain bacterial species to produce antibiotics and then give these species to diseased people to serve as antibiotic producers within the body. How would you respond to your friend's idea

Question 9

A spawn is a _____.

A) complex set of nutrients
B) cluster of mushrooms
C) bed in which mushrooms grow
D) mushroom mycelium

Question 10

When the Mayflower set sail for the New World, its intended destination was Virginia. Instead, it landed at Plymouth, Massachusetts, because, as one diarist put it, "We could not now take time for further search or consideration, our victuals being much spent, especially our beer." What do these last few words tell you about the Pilgrims

Question 11

For plasmid technology, Bacillus _____ may be the "bacterial factory" because it produces no _____.

A) cereus; cell wall
B) subtilis; endotoxins
C) thuringiensis; exotoxins
D) subtilis; cell wall

Question 12

In several places in this text, we have noted how apparently harmless organisms have been discovered later to be dangerous in humans. Yeasts have been consumed in breads and alcoholic beverages for centuries, and still no pathogenic signs have been observed. Can you postulate why

Question 13

Many different microorganisms find value in industrial microbiology. To test your knowledge of these organisms, match the microorganism on the right to the characteristic on the left by placing the correct letter in the space. A letter may be used once, more than once, or not at all.

Question 14

Certain bacterial species produce many thousands of times their required amount of specific vitamins. Some biologists suggest that this makes little sense because the excess is wasted. Can you suggest a reason for this apparent overproduction in nature

Question 15

Distinguish between primary and secondary metabolites. ( Key Concept 1 )

Question 16

How many times in the last 24 hours have you had the opportunity to use or consume the industrial product of a microorganism

Question 17

Summarize the types of enzymes produced by the industrial fermentation of microorganisms for commercial and medical needs. ( Key Concept 1 )

Question 18

Construct a concept map for beer production. ( Key Concept 2 )

Question 19

Describe the steps in the production, fermentation, and aging of wine. ( Key Concept 2 )

Question 20

Assess the importance of microbial secondary metabolites to industry and commercial markets.
b. Identify some of the enzymes for industry that are produced by microorganisms.

Question 21

Compare and contrast the production of distilled spirits from wine making. ( Key Concept 2 )

Question 22

Which one of the following is NOT true of a primary metabolite

A) It is directly involved with normal growth.
B) It is normally produced during the stationary growth phase.
C) Alcohol is a primary metabolite.
D) It is a product essential to the survival of the microbe.

Question 23

Explain why antibiotics produced through industrial fermentation represent secondary metabolites. ( Key Concept 3 )

Question 24

How does a lager differ from an ale, microbiologically speaking
b. Explain why the alcohol produced in wine represents a primary metabolite.
c. Summarize how distilled spirit production produces a higher alcohol content than beer or wine.

Question 25

Evaluate the role of microorganisms to the industrial production of insecticides. ( Key Concept 3 )

Question 26

Industrially produced streptokinase is a/an _____ used to _____.

A) enzyme; dissolve blood clots
B) vitamin; prevent pernicious anemia
C) enzyme; facilitate the absorption of fluids
D) enzyme; digest glucose

Question 27

Identify the usefulness of fungi to food microbiology and as a food supplement. ( Key Concept 3 )

Question 28

Why has it been necessary for industry to develop semi-synthetic antibiotics, such as many of the penicillins
b. How are bacterial toxins being produced industrially to kill insect larvae
c. Summarize the steps involved in mushroom farming.
d. Describe some of the ways bacterial species can be used in bioremediation.
e. Justify the need for industrial microbiology to the advances in biotechnology

Question 29

Explain how bioremediation can be accelerated using microorganisms. ( Key Concept 3 )