Question 1

Which of the following is not true of industrial microbiology?

Accepted Answer

A)  Secondary metabolites include amino acids.
B)  Growth environment is enhanced to increase metabolite synthesis.
C)  Select microbial strains are not controlled by feedback mechanisms.
D)  Primary metabolites are essential to a microbe's function.E) A) and C)
F) A) and B)

Question 2

The mass, controlled culture of microbes to produce desired organic compounds is ______.

Accepted Answer

A)  fermentation
B)  biotechnology
C)  bioremediation
D)  biosynthesisE) A) and B)
F) All of the above

Question 3

Which of the following activities uses microbial biotransformation?

Accepted Answer

A)  Yogurt production
B)  Production of antibiotics
C)   Alcohol production
D)   Sewage treatmentE) None of the above
F) A) and B)

Question 4

The first step in sewage treatment is ______.

Accepted Answer

A)  chlorination
B)  aeration and settling
C)  filtration
D)  sedimentationE) C) and D)
F) B) and C)

Question 5

Place the steps of the water purification process in order.

Accepted Answer

A)   Release into a water reservoir, aeration, filtration and settling, chemical disinfection
B)   Aeration, filtration and settling, chemical disinfection, release into a water reservoir
C)   Chemical disinfection, aeration, filtration and settling, release into a water reservoir
D)   Filtration and settling, chemical disinfection, aeration, release into a water reservoirE) All of the above
F) A) and C)

Question 6

Methane can be produced from agricultural or industrial products by ______.

Accepted Answer

A)  oxidation of nitrogen gas
B)  anaerobic respiration
C)  fermentation
D)  glycolysisE) A) and D)
F) None of the above

Question 7

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

Accepted Answer

A) True 
 B)False

Question 8

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

Accepted Answer

A)  Tofu
B)  Yogurt
C)  Cheese
D)  Kefir
E)  Sour creamF) A) and E)
G) B) and D)

Question 9

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

Accepted Answer

A)  Norwalk viruses
B)  Salmonella
C)  Cryptosporidium
D)   StaphylococcusE) All of the above
F) A) and B)

Question 10

Which of the following statements is true?

Accepted Answer

A)  Microorganisms can be a food source.
B)  Microbial metabolism can alter a food to improve its flavor.
C)  Not all microorganisms in food cause foodborne disease.
D)   All statements are true.E) C) and D)
F) B) and D)

Question 11

Which step in making beer involves soaking malt grain, grinding it, and heating with sugar and starch?

Accepted Answer

A)  Preparing a mash
B)  Malting
C)  Wort boiled with hops
D)  Aging
E)  FermentationF) B) and E)
G) B) and D)

Question 12

Nitrates and nitrites are used in cured meats to prevent ______.

Accepted Answer

A)  botulism intoxication
B)  mold growth
C)  infection from fruits and nuts
D)  S.aureus food poisoningE) B) and D)
F) All of the above

Question 13

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)  Let your fermentation go longer.
C)  Add brandy to your wine.
D)  Find an alcohol-tolerant yeast strain.E) A) and B)
F) A) and C)

Question 14

Preservation of food to limit microbial survival and growth includes

Accepted Answer

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

Question 15

Which of the following is not a gas-forming microbe used to make bread?

Accepted Answer

A)  Clostridium perfringens
B)  Coliform bacteria
C)  Saccharomyces cerevisiae
D)  Heterofermentative lactic acid bacteria
E)  Streptococcus lactisF) D) and E)
G) B) and E)

Question 16

An organism used to make a variety of industrial enzymes by fermentation is ______.

Accepted Answer

A)  Aspergillus
B)   Salmonella
C)   Penicillium
D)   E.coliE) A) and B)
F) A) and C)

Question 17

Dehydration is an excellent microbicidal method.

Accepted Answer

A) True 
 B)False

Question 18

Which organism is not a common cause of food poisoning, but its frequency is dramatically increasing as warmer ocean temperatures expand its habitat toward the U.S.?

Accepted Answer

A)  Shiga-toxin-producing
B)  Salmonella
C)  Campylobacter
D)  Vibrio
E)  coliF) C) and E)
G) B) and C)

Question 19

Which step in making beer involves inoculating the wort with a species of Saccharomyces?

Accepted Answer

A)  Wort boiled with hops
B)  Fermentation
C)  Preparing a mash
D)  Malting
E)  AgingF) None of the above
G) B) and E)

Question 20

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)  Wort boiled with hops
C)  Aging
D)  Malting
E)  FermentationF) C) and D)
G) A) and D)

Exam 25: Applied Microbiology and Food and Water Safety

Which step in making beer involves soaking malt grain, grinding it, and heating with sugar and starch?

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Preservation of food to limit microbial survival and growth includes

Correct AnswerverifiedShow Answer

An organism used to make a variety of industrial enzymes by fermentation is ______.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Which of the following statements is true?

Correct AnswerverifiedShow Answer

Which step in making beer involves inoculating the wort with a species of Saccharomyces?

Correct AnswerverifiedShow Answer

Which of the following activities uses microbial biotransformation?

Correct AnswerverifiedShow Answer

Nitrates and nitrites are used in cured meats to prevent ______.

Correct AnswerverifiedShow Answer

Place the steps of the water purification process in order.

Correct AnswerverifiedShow Answer

The mass, controlled culture of microbes to produce desired organic compounds is ______.

Correct AnswerverifiedShow Answer

Which of the following is not true of industrial microbiology?

Correct AnswerverifiedShow Answer

Which of the following is not a gas-forming microbe used to make bread?

Correct AnswerverifiedShow Answer

Dehydration is an excellent microbicidal method.

Correct AnswerverifiedShow Answer

The first step in sewage treatment is ______.

Correct AnswerverifiedShow Answer

Which organism is not a common cause of food poisoning, but its frequency is dramatically increasing as warmer ocean temperatures expand its habitat toward the U.S.?

Correct AnswerverifiedShow Answer

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

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

Methane can be produced from agricultural or industrial products by ______.

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

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