Question 1

You want to make wine that will be 20-25% alcohol, but wine rarely gets to that concentration of alcohol. What can you do to accomplish your goal of high-yield alcohol production?

Accepted Answer

A)   Add more sugar to your starting material
B)   Add brandy to your wine
C)   Let your fermentation go longer
D)   Find an alcohol-tolerant yeast strainE) A) and B)
F) B) and C)

Question 2

The ﬁrst step in sewage treatment is ______.

Accepted Answer

A)   chlorination
B)   sedimentation
C)   aeration and settling
D)   ﬁltrationE) B) and D)
F) None of the above

Question 3

The most prominent water-borne pathogens of recent times include all of the following except ______.

Accepted Answer

A)   Salmonella
B)   Staphylococcus
C)   Norwalk viruses
D)   CryptosporidiumE) A) and B)
F) None of the above

Question 4

The organism used to make bleu cheese is ______.

Accepted Answer

A)   Penicillium roqueforti
B)   Propionibacterium
C)   Micrococcus
D)   Leuconostoc mesenteroides
E)   Streptococcus lactisF) All of the above
G) B) and C)

Question 5

Which of the following statements regarding waterborne pathogens is incorrect?

Accepted Answer

A)   Waterborne pathogens include bacteria, viruses, and protozoans.
B)   Waterborne pathogens are primarily Campylobacter, Salmonella, Shigella, Vibrio, and Mycobacterium.
C)   Encysted protozoans can survive in water for long periods without a human host.
D)   Microbes can enter surface water through ordinary exposure to air and soil.E) B) and C)
F) A) and C)

Question 6

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

Accepted Answer

A)   Spirulina
B)   Leuconostoc mesenteroides
C)   Propionibacterium
D)   Saccharomyces cerevisiae
E)   Streptococcus lactisF) C) and E)
G) C) and D)

Question 7

A 100 ml sample of water is ?ltered through a sterile membrane, and the membrane is transferred to a plate of m-Endo agar. Following overnight incubation at 37°C, 57 green metallic colonies appear. The coliform count is _______.

Accepted Answer

A)   0.57 per 100 ml
B)   57 per 100 ml
C)   5700 per 100 ml
D)   too numerous to countE) B) and C)
F) A) and B)

Question 8

Analysis of a water sample by a series of presumptive, conﬁrmatory, and completed tests that provide an estimate of coliform numbers in the water is called the ______.

Accepted Answer

A)   most probable number (MPN) 
B)   standard plate count
C)   membrane ﬁlter method
D)   coliform countE) B) and C)
F) A) and B)

Question 9

Which of the following is not a step in the mass production of an organic substrate in a fermentor?

Accepted Answer

A)   Add enzymes to catalyze all required steps in the process.
B)   Harvest cells and purify the product.
C)   Adjust the environmental conditions for optimal growth of the organism.
D)   Remove waste products and dispose responsibly.
E)   Inoculate the sterile media in the growth vessel with the microbe of interest.F) A) and C)
G) B) and C)

Question 10

You ask the butcher to grind a sirloin roast to be used for hamburger. You family likes hamburgers rare, so you undercook the meat. Unfortunately, within two days they develop the symptoms of gastrointestinal disease: diarrhea, bloating, and vomiting. Which of the following statements best
Describes what happened?

Accepted Answer

A)   The meat grinder was contaminated, and bacteria were transferred and distributed throughout the meat.
B)   The meat became contaminated by bacteria from other foods in your refrigerator.
C)   The meat became contaminated by bacteria on the barbeque grill, coating both sides of the hamburger patties.
D)   The animal was sick before slaughter, and the sirloin was contaminated.E) B) and D)
F) C) and D)

Question 11

Which of the following is/are microorganism/s that can be used as food?

Accepted Answer

A)   Spirulina
B)   Methylophilus methylotrophus
C)   Algae
D)   Fusarium graminearum
E)   All of the choices are correct.F) D) and E)
G) B) and D)

Question 12

Which is not used as a chemical preservative in food?

Accepted Answer

A)   Antibiotics
B)   Organic acids
C)   Sul?te
D)   Ethylene oxide gas
E)   SaltF) B) and E)
G) B) and C)

Question 13

The starting substrate for vinegar production is ______.

Accepted Answer

A)   water
B)   an alcoholic solution
C)   a salt solution
D)   fruit juiceE) C) and D)
F) B) and D)

Question 14

Rennin is added to cheese to help preserve it.

Accepted Answer

A) True 
 B)False

Question 15

What is made by fermenting milk with Streptococcus thermophilus and Lactobacillus bulgaricus?

Accepted Answer

A)   Yogurt
B)   Cheese
C)   Sour cream
D)   Tofu
E)   KeﬁrF) D) and E)
G) A) and C)

Question 16

You made your ?rst batch (ever)  of wine about 6 weeks ago. You used a new plastic garbage can, covered with plastic wrap over the top, for the process. Now you get a cup of it out of the container only to ?nd no alcohol--just really bad juice. What went wrong?

Accepted Answer

A)   The plastic of the container released chemicals that killed the yeasts.
B)   The yeasts were not under anaerobic conditions.
C)   You bought the wrong yeast species at the store.
D)   Your yeasts mutated into non-alcohol producing organisms.E) A) and B)
F) A) and D)

Question 17

Bacteriophages sprayed on cold cuts are effective against ______.

Accepted Answer

A)   Listeria
B)   Clostridium
C)   S. aureus
D)   Mycobacterium
E)   coliformsF) A) and E)
G) A) and D)

Question 18

The ﬁrst product produced by genetic manipulation and recombinant technology was ______.

Accepted Answer

A)   insulin
B)   penicillin
C)   amylase
D)   cortisoneE) A) and D)
F) B) and C)

Question 19

What is the best de?nition of biotransformation?

Accepted Answer

A)   Production of alcohol from a substrate
B)   Oxidation of sugar to carbon dioxide
C)   Production of a toxin from a nontoxic chemical
D)   Use of microorganisms to modify substances not normally used for growthE) All of the above
F) A) and D)

Question 20

Which of the following is an example of a secondary metabolite?

Accepted Answer

A)   Toxin produced by species of Clostridium
B)   Alcohol produced by Saccharomyces during fermentation
C)   Lactic acid made during yogurt production.
D)   All of these are secondary metabolites.E) A) and B)
F) A) and D)

Exam 25: Applied Microbiology and Food and Water Safety

Analysis of a water sample by a series of presumptive, conﬁrmatory, and completed tests that provide an estimate of coliform numbers in the water is called the ______.

Correct Answer
verified

You made your ?rst batch (ever) of wine about 6 weeks ago. You used a new plastic garbage can, covered with plastic wrap over the top, for the process. Now you get a cup of it out of the container only to ?nd no alcohol--just really bad juice. What went wrong?

Correct Answer
verified

Which of the following statements regarding waterborne pathogens is incorrect?

Correct Answer
verified

Bacteriophages sprayed on cold cuts are effective against ______.

Correct Answer
verified

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

Correct Answer
verified

Which of the following is an example of a secondary metabolite?

Correct Answer
verified

Rennin is added to cheese to help preserve it.

Correct Answer
verified

Correct Answer
verified

What is the best de?nition of biotransformation?

Correct Answer
verified

Which is not used as a chemical preservative in food?

Correct Answer
verified

The most prominent water-borne pathogens of recent times include all of the following except ______.

Correct Answer
verified

You want to make wine that will be 20-25% alcohol, but wine rarely gets to that concentration of alcohol. What can you do to accomplish your goal of high-yield alcohol production?

Correct Answer
verified

What is made by fermenting milk with Streptococcus thermophilus and Lactobacillus bulgaricus?

Correct Answer
verified

The starting substrate for vinegar production is ______.

Correct Answer
verified

The organism used to make bleu cheese is ______.

Correct Answer
verified

A 100 ml sample of water is ?ltered through a sterile membrane, and the membrane is transferred to a plate of m-Endo agar. Following overnight incubation at 37°C, 57 green metallic colonies appear. The coliform count is _______.

Correct Answer
verified

The ﬁrst product produced by genetic manipulation and recombinant technology was ______.

Correct Answer
verified

The ﬁrst step in sewage treatment is ______.

Correct Answer
verified

Which of the following is/are microorganism/s that can be used as food?

Correct Answer
verified

Which of the following is not a step in the mass production of an organic substrate in a fermentor?

Correct Answer
verified

Exam 25: Applied Microbiology and Food and Water Safety

Analysis of a water sample by a series of presumptive, conﬁrmatory, and completed tests that provide an estimate of coliform numbers in the water is called the ______.

Correct AnswerverifiedShow Answer

You made your ?rst batch (ever) of wine about 6 weeks ago. You used a new plastic garbage can, covered with plastic wrap over the top, for the process. Now you get a cup of it out of the container only to ?nd no alcohol--just really bad juice. What went wrong?

Correct AnswerverifiedShow Answer

Which of the following statements regarding waterborne pathogens is incorrect?

Correct AnswerverifiedShow Answer

Bacteriophages sprayed on cold cuts are effective against ______.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Which of the following is an example of a secondary metabolite?

Correct AnswerverifiedShow Answer

Rennin is added to cheese to help preserve it.

Correct AnswerverifiedShow Answer

Correct AnswerverifiedShow Answer

What is the best de?nition of biotransformation?

Correct AnswerverifiedShow Answer

Which is not used as a chemical preservative in food?

Correct AnswerverifiedShow Answer

The most prominent water-borne pathogens of recent times include all of the following except ______.

Correct AnswerverifiedShow Answer

You want to make wine that will be 20-25% alcohol, but wine rarely gets to that concentration of alcohol. What can you do to accomplish your goal of high-yield alcohol production?

Correct AnswerverifiedShow Answer

What is made by fermenting milk with Streptococcus thermophilus and Lactobacillus bulgaricus?

Correct AnswerverifiedShow Answer

The starting substrate for vinegar production is ______.

Correct AnswerverifiedShow Answer

The organism used to make bleu cheese is ______.

Correct AnswerverifiedShow Answer

A 100 ml sample of water is ?ltered through a sterile membrane, and the membrane is transferred to a plate of m-Endo agar. Following overnight incubation at 37°C, 57 green metallic colonies appear. The coliform count is _______.

Correct AnswerverifiedShow Answer

The ﬁrst product produced by genetic manipulation and recombinant technology was ______.

Correct AnswerverifiedShow Answer

The ﬁrst step in sewage treatment is ______.

Correct AnswerverifiedShow Answer

Which of the following is/are microorganism/s that can be used as food?

Correct AnswerverifiedShow Answer

Which of the following is not a step in the mass production of an organic substrate in a fermentor?

Correct AnswerverifiedShow Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified