Question 1

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

Accepted Answer

psychrotro...

Question 2

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

Accepted Answer

A) True 
 B)False

Question 3

Which organism is used to make Swiss cheese?

Accepted Answer

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

Question 4

A _____ is a device used for growing mass cultures.

Accepted Answer

The answer of A _____ is a device used for...

Question 5

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

Accepted Answer

A) True 
 B)False

Question 6

The process of activating sludge from wastewater involves

Accepted Answer

A)   chlorination.
B)   filtration.
C)   aeration and stirring.
D)   radiation.
E)   heat and pressure.F) All of the above
G) B) and E)

Question 7

Which organisms)  ferment milk lactose, producing acids that curdle the milk?

Accepted Answer

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

Question 8

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

Accepted Answer

The answer of Hypertonic levels of sugar or salt create...

Question 9

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

Accepted Answer

A) True 
 B)False

Question 10

Which of the following methods of food preservation are mismatched?

Accepted Answer

A)   sulfites - wines
B)   nitrites - bacon
C)   propionic acid - baked goods
D)   propylene oxide gas - dairy
E)   ethylene gas - spicesF) C) and D)
G) A) and E)

Question 11

Downstream processing includes all the following except

Accepted Answer

A)   recovery.
B)   purification.
C)   packaging.
D)   growth of the microorganism.
E)   All of these choices are correct.F) A) and B)
G) All of the above

Question 12

Bacillus thuringiensis produces

Accepted Answer

A)   a toxin that causes food poisoning.
B)   a biopesticide.
C)   enzymes used in cheese-making.
D)   a single cell protein used as food.
E)   All of these choices are correct.F) B) and D)
G) A) and C)

Question 13

How are microbes involved with our food?

Accepted Answer

A)   Some microbes can serve as food, providing us with nutrients.
B)   Microbes can ferment foods, providing rich flavors.
C)   Microbes can cause food spoilage.
D)   Microbes can contaminate our food and cause food poisoning.
E)   All of these choices are correct.F) C) and D)
G) None of the above

Question 14

The fermentation of milk by Streptococcus thermophilus produces ___________.

Accepted Answer

The answer of The fermentation of milk by Streptococcus thermophilus...

Question 15

All of the following are food-borne pathogens except

Accepted Answer

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

Question 16

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

Accepted Answer

The answer of A food _____ results from ingestion of...

Question 17

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

Accepted Answer

A)   preparing a mash
B)   malting
C)   aging
D)   wort is boiled with hops
E)   fermentationF) B) and C)
G) C) and D)

Question 18

Organisms from the genus Aspergillus are used in the production of

Accepted Answer

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

Question 19

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

Accepted Answer

A) True 
 B)False

Question 20

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

Accepted Answer

A) True 
 B)False

Exam 27: Applied and Industrial Microbiology

How are microbes involved with our food?

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

The process of activating sludge from wastewater involves

Correct AnswerverifiedShow Answer

All of the following are food-borne pathogens except

Correct AnswerverifiedShow Answer

Organisms from the genus Aspergillus are used in the production of

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Bacillus thuringiensis produces

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Which organisms) ferment milk lactose, producing acids that curdle the milk?

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Which of the following methods of food preservation are mismatched?

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct Answerverifiedpsychrotro...View AnswerShow Answer

A _____ is a device used for growing mass cultures.

Correct AnswerverifiedShow Answer

The fermentation of milk by Streptococcus thermophilus produces ___________.

Correct AnswerverifiedShow Answer

Which organism is used to make Swiss cheese?

Correct AnswerverifiedShow Answer

Downstream processing includes all the following except

Correct AnswerverifiedShow Answer

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psychrotro...
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