Question 1

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

Accepted Answer

A) True 
 B)False

Question 2

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

Accepted Answer

A) True 
 B)False

Question 3

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

Accepted Answer

Single-cell

Question 4

What do the production of wine, beer, yogurt, and sauerkraut all have in common?

Accepted Answer

A)   All of these products are the result of yeast acting on natural sugars in the food starting material.
B)   All of these products are made by microbial fermentation of natural sugars in the food starting material.
C)   Microorganisms grow in each of these foods producing acids which are responsible for the flavors.
D)   All of these choices are correct.E) A) and B)
F) B) and D)

Question 5

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

Accepted Answer

downstream

Question 6

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

Accepted Answer

Bacillus t...

Question 7

Which is not used as a chemical preservative in food?

Accepted Answer

A)   iodine
B)   organic acids
C)   sulfite
D)   ethylene oxide
E)   saltF) A) and B)
G) A) and C)

Question 8

Drying, or _________ is not a reliable microbicidal method.

Accepted Answer

The answer of Drying, or _________ is not a reliable...

Question 9

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

Accepted Answer

A)   salmonellosis
B)   listerosis
C)   campylobacteriosis
D)   staphyloccocal enteritis
E)   Vibrio enteritisF) D) and E)
G) A) and E)

Question 10

A vegan is highly unlikely to become infected with a food-borne pathogen.

Accepted Answer

A) True 
 B)False

Question 11

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

Accepted Answer

A)   iodine.
B)   copper sulfate.
C)   propionic acid.
D)   lactic acid.
E)   antibiotics.F) A) and B)
G) A) and C)

Question 12

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

Accepted Answer

A)   irradiation
B)   pasteurization
C)   autoclaving
D)   filtration
E)   distillationF) A) and B)
G) A) and C)

Question 13

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

Accepted Answer

The answer of In some parts of Mexico, ___________ has...

Question 14

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

Accepted Answer

A)   pectinase
B)   cellulase
C)   amylase
D)   keratinase
E)   All of these choices are correct.F) A) and E)
G) B) and D)

Question 15

During which step of water purification does water moves through sand beds and activated charcoal?

Accepted Answer

A)   Chlorination
B)   Aeration and settling
C)   Sedimentation
D)   Storage
E)   FiltrationF) A) and C)
G) C) and D)

Question 16

Which organism is used to initiate the fermentation of cabbage to make sauerkraut?

Accepted Answer

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

Question 17

Rennin is added to cheese to give it flavor.

Accepted Answer

A) True 
 B)False

Question 18

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

Accepted Answer

A)   lag phase
B)   exponential phase
C)   stationary phase
D)   death phase
E)   All of these choices are correct.F) A) and B)
G) All of the above

Question 19

The pathology associated with food infections does not involve toxin-induced damage.

Accepted Answer

A) True 
 B)False  False

Question 20

Which is incorrect about food-borne illnesses?

Accepted Answer

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.F) A) and B)
G) None of the above

Exam 27: Applied and Industrial Microbiology

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedSingle-cell

What do the production of wine, beer, yogurt, and sauerkraut all have in common?

Correct AnswerverifiedShow Answer

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

Correct Answerverifieddownstream

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

Correct AnswerverifiedBacillus t...View AnswerShow Answer

Which is not used as a chemical preservative in food?

Correct AnswerverifiedShow Answer

Drying, or _________ is not a reliable microbicidal method.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

A vegan is highly unlikely to become infected with a food-borne pathogen.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

During which step of water purification does water moves through sand beds and activated charcoal?

Correct AnswerverifiedShow Answer

Which organism is used to initiate the fermentation of cabbage to make sauerkraut?

Correct AnswerverifiedShow Answer

Rennin is added to cheese to give it flavor.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

The pathology associated with food infections does not involve toxin-induced damage.

Correct AnswerverifiedFalse

Which is incorrect about food-borne illnesses?

Correct AnswerverifiedShow Answer

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Single-cell

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downstream

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Bacillus t...
View Answer

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False

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