Question 1

Which of these microbial products is needed to produce "gasohol"?

Accepted Answer

A)   citric acid
B)   methanol
C)   ethanol
D)   hyaluronidase
E)   aspartameF) A) and C)
G) A) and D) C

Question 2

Cold is preferred for storing food because it retards microbial growth by slowing down metabolic processes.

Accepted Answer

A) True 
 B)False

Question 3

In modern times beer and wine are considered recreational beverages. In the past they were important staples in the human diet, so much so that their consumption is often remarked upon in historical documents. Why were they so important?

Accepted Answer

Naturally occurring water that is safe t...

Question 4

Food poisoning is often the result of ingesting microbial toxins, not the microbes themselves.

Accepted Answer

A) True 
 B)False

Question 5

The protozoan parasite (Gonyaulax/Toxoplasma gondii/Vibrio vulnificus) is acquired by eating contaminated meat.

Accepted Answer

The answer of The protozoan parasite (Gonyaulax/Toxoplasma gondii/Vibrio vulnificus) is...

Question 6

Freezing food and then using a vacuum to draw off the ice crystals is called (dehydration/lyophilization/sublimation).

Accepted Answer

The answer of Freezing food and then using a vacuum...

Question 7

Which of the following is used in both food production and industrial fermentation?

Accepted Answer

A)   Bacillus thuringiensis
B)   Escherichia coli
C)   Listeria monocytogenes
D)   Pseudomonas syringae
E)   Saccharomyces cerevisiaeF) None of the above
G) All of the above

Question 8

Undercooked shellfish contaminated with ________ can lead to foodborne illness.

Accepted Answer

A)   Toxoplasma gondii
B)   Campylobacter jejuni
C)   Listeria monocytogenes
D)   Yersinia enterocolitica
E)   Vibrio vulnificusF) B) and E)
G) A) and B)

Question 9

Which of the following is the CORRECT sequence of steps for beer preparation?

Accepted Answer

A)   mashing, malting, fermentation, clarification, aging
B)   malting, mashing, adding hops, fermentation, aging
C)   mashing, malting, fermenting, aging, clarification
D)   malting, fermenting, adding hops, clarification, agingE) A) and B)
F) A) and C)

Question 10

The process of preserving foods in brine is called (canning/pickling/salting).

Accepted Answer

pickling

Question 11

A common source of antibiotics is

Accepted Answer

A)   Acetobacter.
B)   Aspergillus oryzae and Lactobacillus.
C)   Lactoccocus cremoris.
D)   Streptococcus thermophilus.
E)   Streptomyces.F) A) and D)
G) C) and D)

Question 12

Sulfur dioxide is added to "must" in the production of wine to

Accepted Answer

A)   improve the flavor.
B)   allow more control over the fermentation process.
C)   provide a necessary nutrient for the fermentation process.
D)   prevent tannins from leaching out of wood into the fermenting wine.
E)   both enhance flavor and promote fermentation.F) All of the above
G) C) and D)

Question 13

An intrinsic factor of food that can determine whether spoilage occurs is

Accepted Answer

A)   the degree of processing.
B)   the amount of preservatives added.
C)   the storage temperature.
D)   the water content.
E)   storage packaging.F) All of the above
G) C) and D)

Question 14

Which of the following additives help preserve food as well as enhancing flavor?

Accepted Answer

A)   cinnamon
B)   garlic
C)   salt
D)   salt and pepper
E)   cinnamon, garlic, and saltF) A) and C)
G) B) and C)

Question 15

A patient is brought to the emergency room in a comatose state. The family reports he had complained of nausea and a bad headache in the past couple of days. They also report they had engaged in their normal summer activities: picnicking, fishing and swimming at the lake near their home. His fever is high, and while in the ER, he has a seizure. Which of the following is likely to be responsible for his symptoms?

Accepted Answer

A)   Entamoeba histolytica
B)   Giardia intestinalis
C)   Gonyaulax
D)   Naegleria fowleri
E)   Toxoplasma gondiiF) All of the above
G) A) and E)

Question 16

Municipal chlorinated water contains

Accepted Answer

A)   no viruses.
B)   no bacteria at all.
C)   no endospores.
D)   no cysts.
E)   a decreased microbial load.F) A) and B)
G) B) and D)

Question 17

Which of the following is an application of proteases?

Accepted Answer

A)   cheese
B)   indigo
C)   meat tenderizer
D)   vodka
E)   wineF) A) and E)
G) C) and D)

Question 18

The destruction of (cysts/endospores/viruses) is the goal of industrial canning procedures.

Accepted Answer

The answer of The destruction of (cysts/endospores/viruses) is the goal...

Question 19

Benzoic acid is largely a(n) (antifungal/antiprotozoal/pickling) agent and does not affect the growth of many bacteria.

Accepted Answer

antifungal

Question 20

Amino acid and vitamin supplements are prepared from extracts of microbial cultures.

Accepted Answer

A) True 
 B)False

Exam 25: Applied and Industrial Microbiology

Which of these microbial products is needed to produce "gasohol"?

Correct Answer
verified
C

Cold is preferred for storing food because it retards microbial growth by slowing down metabolic processes.

Correct Answer
verified

In modern times beer and wine are considered recreational beverages. In the past they were important staples in the human diet, so much so that their consumption is often remarked upon in historical documents. Why were they so important?

Correct Answer
verified
Naturally occurring water that is safe t...
View Answer

Food poisoning is often the result of ingesting microbial toxins, not the microbes themselves.

Correct Answer
verified

The protozoan parasite (Gonyaulax/Toxoplasma gondii/Vibrio vulnificus) is acquired by eating contaminated meat.

Correct Answer
verified

Freezing food and then using a vacuum to draw off the ice crystals is called (dehydration/lyophilization/sublimation).

Correct Answer
verified

Which of the following is used in both food production and industrial fermentation?

Correct Answer
verified

Undercooked shellfish contaminated with ________ can lead to foodborne illness.

Correct Answer
verified

Which of the following is the CORRECT sequence of steps for beer preparation?

Correct Answer
verified

The process of preserving foods in brine is called (canning/pickling/salting).

Correct Answer
verified
pickling

A common source of antibiotics is

Correct Answer
verified

Sulfur dioxide is added to "must" in the production of wine to

Correct Answer
verified

An intrinsic factor of food that can determine whether spoilage occurs is

Correct Answer
verified

Which of the following additives help preserve food as well as enhancing flavor?

Correct Answer
verified

Correct Answer
verified

Municipal chlorinated water contains

Correct Answer
verified

Which of the following is an application of proteases?

Correct Answer
verified

The destruction of (cysts/endospores/viruses) is the goal of industrial canning procedures.

Correct Answer
verified

Benzoic acid is largely a(n) (antifungal/antiprotozoal/pickling) agent and does not affect the growth of many bacteria.

Correct Answer
verified
antifungal

Amino acid and vitamin supplements are prepared from extracts of microbial cultures.

Correct Answer
verified

Exam 25: Applied and Industrial Microbiology

Which of these microbial products is needed to produce "gasohol"?

Correct AnswerverifiedC

Cold is preferred for storing food because it retards microbial growth by slowing down metabolic processes.

Correct AnswerverifiedShow Answer

In modern times beer and wine are considered recreational beverages. In the past they were important staples in the human diet, so much so that their consumption is often remarked upon in historical documents. Why were they so important?

Correct AnswerverifiedNaturally occurring water that is safe t...View AnswerShow Answer

Food poisoning is often the result of ingesting microbial toxins, not the microbes themselves.

Correct AnswerverifiedShow Answer

The protozoan parasite (Gonyaulax/Toxoplasma gondii/Vibrio vulnificus) is acquired by eating contaminated meat.

Correct AnswerverifiedShow Answer

Freezing food and then using a vacuum to draw off the ice crystals is called (dehydration/lyophilization/sublimation).

Correct AnswerverifiedShow Answer

Which of the following is used in both food production and industrial fermentation?

Correct AnswerverifiedShow Answer

Undercooked shellfish contaminated with ________ can lead to foodborne illness.

Correct AnswerverifiedShow Answer

Which of the following is the CORRECT sequence of steps for beer preparation?

Correct AnswerverifiedShow Answer

The process of preserving foods in brine is called (canning/pickling/salting).

Correct Answerverifiedpickling

A common source of antibiotics is

Correct AnswerverifiedShow Answer

Sulfur dioxide is added to "must" in the production of wine to

Correct AnswerverifiedShow Answer

An intrinsic factor of food that can determine whether spoilage occurs is

Correct AnswerverifiedShow Answer

Which of the following additives help preserve food as well as enhancing flavor?

Correct AnswerverifiedShow Answer

Correct AnswerverifiedShow Answer

Municipal chlorinated water contains

Correct AnswerverifiedShow Answer

Which of the following is an application of proteases?

Correct AnswerverifiedShow Answer

The destruction of (cysts/endospores/viruses) is the goal of industrial canning procedures.

Correct AnswerverifiedShow Answer

Benzoic acid is largely a(n) (antifungal/antiprotozoal/pickling) agent and does not affect the growth of many bacteria.

Correct Answerverifiedantifungal

Amino acid and vitamin supplements are prepared from extracts of microbial cultures.

Correct AnswerverifiedShow Answer

Correct Answer
verified
C

Correct Answer
verified

Correct Answer
verified
Naturally occurring water that is safe t...
View Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified
pickling

Correct Answer
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Correct Answer
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Correct Answer
verified

Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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antifungal

Correct Answer
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