Question 1

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 C)
G) A) and D)

Question 2

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

Accepted Answer

A) True 
 B)False

Question 3

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) B) and E)
G) C) and E)

Question 4

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) B) and C)

Question 5

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

Accepted Answer

A) True 
 B)False

Question 6

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

Accepted Answer

A) True 
 B)False

Question 7

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

Accepted Answer

A) True 
 B)False

Question 8

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 9

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 E)
G) A) and B)

Question 10

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) A) and E)
G) C) and D)

Question 11

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) A) and E)
G) A) and C)

Question 12

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) A) and C)
G) A) and E)

Question 13

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) B) and C)
G) A) and E)

Question 14

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

Accepted Answer

psychrotro...

Question 15

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

Accepted Answer

A) True 
 B)False

Question 16

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) B) and C)
G) A) and E)

Question 17

All of the following are food-borne pathogens except

Accepted Answer

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

Question 18

A _____ is a device used for growing mass cultures.

Accepted Answer

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

Question 19

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 20

The fermentation of milk by Streptococcus thermophilus produces ___________.

Accepted Answer

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

Exam 27: Applied and Industrial Microbiology

A _____ is a device used for growing mass cultures.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

All of the following are food-borne pathogens except

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

How are microbes involved with our food?

Correct AnswerverifiedShow Answer

Organisms from the genus Aspergillus are used in the production of

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Downstream processing includes all the following except

Correct AnswerverifiedShow Answer

The fermentation of milk by Streptococcus thermophilus produces ___________.

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

Which organism is used to make Swiss cheese?

Correct AnswerverifiedShow Answer

The process of activating sludge from wastewater involves

Correct AnswerverifiedShow Answer

Which of the following methods of food preservation are mismatched?

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Bacillus thuringiensis produces

Correct AnswerverifiedShow Answer

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psychrotro...
View Answer

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