Deck 27: Applied and Industrial Microbiology

Question 1

Which of the following is an example of a food intoxication?

A)Salmonellosis
B)Listerosis
C)Campylobacteriosis
D)Staphyloccocal enteritis
E)Vibrio enteritis

Answer 1

D

Question 2

Bacillus thuringiensis produce

A)causes food poisoning.
B)a biopesticide.
C)is used in cheese-making.
D)is a microorganism used as food.
E)All of the choices are correct.

Answer 2

B

Question 3

During which phase of growth would a primary metabolite be produced?

A)Lag phase
B)Exponential phase
C)Stationary phase
D)Death phase
E)All of the choices are correct.

Answer 3

B

Question 4

This organism is used to make Swiss cheese:

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

Question 5

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

A)Preparing a mash
B)Malting
C)Aging
D)Wort is boiled with hops
E)Fermentation

Question 6

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

A)Pectinase
B)Cellulase
C)Amylase
D)Keratinase
E)All of the choices are correct.

Question 7

These bacteria ferment milk lactose, producing acids that curdle the milk:

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

Question 8

The yeast used in making bread, beer, and wine is

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

Question 9

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

A)jellies.
B)pickles.
C)canned fruit.
D)candies.
E)bread.

Question 10

In 2006, the Food and Drug Administration approved the spraying of bacteriophages onto ready-to-eat meat products to

A)prevent salmonellosis.
B)increase the nutritional content of the food.
C)prevent mold.
D)sterilize the food.
E)prevent listeriosis.

Question 11

Which is incorrect about food-borne illnesses?

A)Most cases of food poisoning occur in the home and are not reported.
B)Reports of food poisoning are decreasing in the United States.
C)Avoiding cross contamination in the kitchen can reduce the risk of food poisoning.
D)The top viruses that cause food-borne illnesses are Norwalk and Hepatitis A viruses.
E)Food infection is associated with ingesting whole microbial cells.

Question 12

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

A)Butter
B)Cheese
C)Sour cream
D)Tofu
E)Yogurt

Question 13

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

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

Question 14

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

A)iodine
B)copper sulfate
C)propionic acid
D)lactic acid
E)antibiotics

Question 15

Fermentors have a built-in device called a sparger.What does a sparger do?

A)It adds a continuous supply of glucose to the media.
B)It monitors the pH of the medium.
C)It monitors the temperature of the medium.
D)It aerates the medium to promote aerobic growth.
E)It stirs the mixture of microbe and nutrients.

Question 16

Which is not used as a chemical preservative in food?

A)Iodine
B)Organic acids
C)Sulfite
D)Ethylene oxide
E)Salt

Question 17

Preservation of food to limit microbial survival and growth includes

A)high temperature.
B)pasteurization.
C)refrigeration and freezing.
D)irradiation.
E)All of the choices are correct.

Question 18

Which of the following methods of food preservation are mismatched?

A)Sulfites - wines
B)Nitrites - bacon
C)Propionic acid - baked goods
D)Propylene oxide gas - dairy
E)Ethylene gas - spices

Question 19

Water moves through sand beds and activated charcoal in this step of water purification:

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

Question 20

All of the following are foodborne pathogens except

A)Salmonella.
B)Campylobacter.
C)Streptococcus.
D)Clostridium.
E)Staphylococcus aureus.

Question 21

Organisms from the genus Aspergillus are used in the production of

A)pectinase
B)proteases
C)cellulase
D)amylase
E)All of the above.

Question 22

A _____ is a device used for growing mass cultures.

Question 23

Hops is the herb that gives beer some of its aroma and flavor.

Question 24

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

Question 25

Drying, or _________ is not a reliable microbicidal method.

Question 26

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

Question 27

The process of activating sludge from waste water involves

A)chlorination.
B)filtration.
C)aeration and stirring.
D)radiation.
E)heat and pressure.

Question 28

Downstream processing includes all the following except

A)recovery
B)purification
C)packaging
D)growth of the microorganism
E)It includes all of the above.

Question 29

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

Question 30

Nitrates and nitrites are used in cured meats mainly to prevent

A)Staphylococcal enteritis.
B)Shigellosis.
C)Botulism.
D)Listeriosis.
E)Vibrio enteritis.

Question 31

Rennin is added to cheese to give it flavor.

Question 32

If vodka is 80 proof, it contains 40% ethyl alcohol.

Question 33

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

A)Irradiation
B)Pasteurization
C)Autoclaving
D)Filtration
E)Distillation

Question 34

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

Question 35

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

Question 36

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

Question 37

A food _____ results from ingestion of whole microbial cells that target the intestine.

Question 38

A food infection results from the ingestion of exotoxin secreted by bacterial cells.

Question 39

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

Question 40

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

Question 41

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

Question 42

Describe the major steps in water purification as carried out by a modern municipal treatment plant.

Question 43

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

Question 44

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

Question 45

In some parts of Mexico, ___________ has become a viable alternative to green plants as a primary nutrient source.

Question 46

Draw and label a generic microbial growth curve, including the points at which metabolites are formed.

Question 47

List some examples of products made through industrial microbiology.

Question 48

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

Question 49

____________ protein can be produced from waste materials such as molasses or petroleum by-products to be used as a food.

Question 50

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

Question 51

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

Question 52

The fermentation of milk by Streptococcus thermophilus produces ___________.

Question 53

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

Question 54

Why are cases of food borne illnesses escalating in the United States despite our knowledge of how to prevent outbreaks?