Question 1

Mesophilic bacteria grow best at temperatures of 60°C.

Accepted Answer

A) True 
 B)False

Question 2

Biomass is a renewable energy source derived from the organic matter produced by living organisms. All of the following are sources of biomass EXCEPT

Accepted Answer

A)   algae.
B)   oxidation of metals.
C)   crops.
D)   landfill sites.
E)   bacteria.F) All of the above
G) A) and D)

Question 3

All of the following are industrial products produced using microbial fermentations EXCEPT

Accepted Answer

A)   riboflavin.
B)   citric acid.
C)   glutamic acid.
D)   aspartic acid.
E)   saccharin.F) None of the above
G) A) and E)

Question 4

You are growing Bacillus subtilis, an aerobic bacterium that can also carry out fermentation when required, in a bioreactor and notice that the growth rate has slowed and the pH has decreased. You suspect the bacteria are

Accepted Answer

A)   fermenting.
B)   using proteins.
C)   photosynthesizing.
D)   using the Krebs cycle.
E)   dead.F) A) and B)
G) C) and E)

Question 5

All of the following are true of irradiation methods used for food preservation and sterilization EXCEPT

Accepted Answer

A)   they prolong shelf-life of fruits and vegetables.
B)   they are used for the sterilization of many spices.
C)   they greatly reduce the number of pathogens present in meats and poultry.
D)   residual radioactivity is left behind on many foods.
E)   ionizing radiation such as X rays or gamma rays is used.F) A) and B)
G) None of the above

Question 6

Which of the following microorganisms is usually used in the fermentation of alcoholic beverages?

Accepted Answer

A)   Lactobacillus
B)   Saccharomyces
C)   Propionobacterium
D)   Rhizopus
E)   PenicilliumF) None of the above
G) A) and B)

Question 7

Aseptic packaging utilizes which of the following to sterilize laminated paper or plastic prior to filling with food?

Accepted Answer

A)   hot hydrogen peroxide solution
B)   hot HCl solution
C)   autoclave
D)   X rays
E)   gamma radiationF) A) and B)
G) A) and C)

Question 8

The blue-green clumps observed in Roquefort cheese are a result of mold growth.

Accepted Answer

A) True 
 B)False

Question 9

The longer interior-ripened cheeses are permitted to ripen, the milder the taste of the cheese.

Accepted Answer

A) True 
 B)False

Question 10

All of the following are advantages of a bioreactor instead of a flask culture EXCEPT

Accepted Answer

A)   instrumentation for monitoring environmental conditions.
B)   uniform aeration and mixing.
C)   larger culture volumes can be grown.
D)   aseptic sampling.
E)   None of the answers is correct; all of these are advantages of using a bioreactor instead of a flask culture.F) A) and E)
G) A) and C)

Question 11

Commercial sterilization differs from complete sterilization in that commercial sterilization

Accepted Answer

A)   kills all microorganisms.
B)   may result in the survival of thermophiles.
C)   may result in the survival of fungal spores.
D)   kills only bacteria.
E)   employs a higher temperature.F) B) and D)
G) A) and E)

Question 12

All of the following are industrial products produced by microbes EXCEPT

Accepted Answer

A)   vitamin B12 and riboflavin.
B)   industrial enzymes.
C)   amino acids in food supplements.
D)   uranium.
E)   antibiotics.F) None of the above
G) A) and B)

Question 13

Figure 28.1
 
-In Figure 28.1, assume the cells are producing penicillin which is collected during the idiophase. Remember, the top lines/markings indicate the different phases observed in the curve below them. When would you be able to collect the penicillin?

Accepted Answer

A)   a
B)   b
C)   c
D)   dE) None of the above
F) A) and D)

Question 14

Canning preserves food

Accepted Answer

A)   by exposure to radiation.
B)   by exposure to high pH.
C)   by exposure to chemicals.
D)   through use of aseptic packaging.
E)   by exposure to high heat.F) A) and E)
G) None of the above

Question 15

Figure 28.1
 
-In Figure 28.1, assume that a secondary metabolite is your desired product. Remember, the top lines/markings indicate the different phases observed in the curve below them. When would you be able to obtain it?

Accepted Answer

A)   a
B)   b
C)   c
D)   dE) B) and C)
F) A) and B)

Question 16

Microbial products can be improved by all of the following EXCEPT

Accepted Answer

A)   isolating new strains.
B)   mutating existing strains.
C)   sterilization.
D)   genetically modifying strains.
E)   modifying culture conditions.F) C) and E)
G) A) and E)

Question 17

Canning works to preserve foods through

Accepted Answer

A)   increasing pH.
B)   creation of an anaerobic environment.
C)   exposure to high heat.
D)   mutation of bacterial DNA.
E)   creation of an anaerobic environment and exposure to high heat.F) B) and E)
G) None of the above

Question 18

Which of the following reactions makes wine less acidic, and is important for good flavor when grapes with higher acidity are used?

Accepted Answer

A)   carbon dioxide → sucrose
B)   ethanol → acetic acid
C)   sugar → Co2 + H2O
D)   sugar → ethanol
E)   malic acid → lactic acidF) B) and E)
G) A) and B)

Question 19

The following steps are required for making cheese. What is the second step, which helps to provide the characteristic flavors and aromas of the cheese?

Accepted Answer

A)   enzymatic coagulation of milk
B)   separation of curds and whey
C)   inoculation with lactic acid bacteria
D)   inoculation with Penicillium
E)   fermentation of curdF) A) and D)
G) A) and C)

Question 20

Acidithiobacillus ferrooxidans is used for the recovery of from ore.

Accepted Answer

A)   gold
B)   sulfur
C)   sulfuric acid
D)   iron
E)   copperF) A) and E)
G) A) and D)

Exam 28: Applied and Industrial Microbiology

Commercial sterilization differs from complete sterilization in that commercial sterilization

Correct AnswerverifiedShow Answer

You are growing Bacillus subtilis, an aerobic bacterium that can also carry out fermentation when required, in a bioreactor and notice that the growth rate has slowed and the pH has decreased. You suspect the bacteria are

Correct AnswerverifiedShow Answer

Mesophilic bacteria grow best at temperatures of 60°C.

Correct AnswerverifiedShow Answer

Biomass is a renewable energy source derived from the organic matter produced by living organisms. All of the following are sources of biomass EXCEPT

Correct AnswerverifiedShow Answer

The longer interior-ripened cheeses are permitted to ripen, the milder the taste of the cheese.

Correct AnswerverifiedShow Answer

All of the following are advantages of a bioreactor instead of a flask culture EXCEPT

Correct AnswerverifiedShow Answer

Figure 28.1 -In Figure 28.1, assume the cells are producing penicillin which is collected during the idiophase. Remember, the top lines/markings indicate the different phases observed in the curve below them. When would you be able to collect the penicillin?

Correct AnswerverifiedShow Answer

Acidithiobacillus ferrooxidans is used for the recovery of from ore.

Correct AnswerverifiedShow Answer

All of the following are industrial products produced using microbial fermentations EXCEPT

Correct AnswerverifiedShow Answer

All of the following are industrial products produced by microbes EXCEPT

Correct AnswerverifiedShow Answer

Which of the following reactions makes wine less acidic, and is important for good flavor when grapes with higher acidity are used?

Correct AnswerverifiedShow Answer

All of the following are true of irradiation methods used for food preservation and sterilization EXCEPT

Correct AnswerverifiedShow Answer

Aseptic packaging utilizes which of the following to sterilize laminated paper or plastic prior to filling with food?

Correct AnswerverifiedShow Answer

The following steps are required for making cheese. What is the second step, which helps to provide the characteristic flavors and aromas of the cheese?

Correct AnswerverifiedShow Answer

Microbial products can be improved by all of the following EXCEPT

Correct AnswerverifiedShow Answer

Canning preserves food

Correct AnswerverifiedShow Answer

Figure 28.1 -In Figure 28.1, assume that a secondary metabolite is your desired product. Remember, the top lines/markings indicate the different phases observed in the curve below them. When would you be able to obtain it?

Correct AnswerverifiedShow Answer

Which of the following microorganisms is usually used in the fermentation of alcoholic beverages?

Correct AnswerverifiedShow Answer

Canning works to preserve foods through

Correct AnswerverifiedShow Answer

The blue-green clumps observed in Roquefort cheese are a result of mold growth.

Correct AnswerverifiedShow Answer

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