Question 1

All of the following are produced using microbial fermentations except

Accepted Answer

A)   Saccharin.
B)   Aspartame.
C)   Citric acid.
D)   MSG.
E)   Riboflavin.F) B) and E)
G) A) and B)

Question 2

Figure 28.1
 
-In Figure 28.1, assume you want an enzyme that is not secreted. You would harvest at the end of what time?

Accepted Answer

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

Question 3

As cheese ages it gets

Accepted Answer

A)   Saltier.
B)   More whey.
C)   More protein.
D)   More acidic.
E)   None of the above.F) B) and C)
G) A) and B)

Question 4

Spoilage of canned foods due to inadequate processing, not accompanied by gas production, is

Accepted Answer

A)   Thermophilic anaerobic spoilage.
B)   Flat sour spoilage.
C)   Spoilage by mesophilic bacteria.
D)   Caused by acid- tolerant fungi.
E)   Putrefactive anaerobic spoilage.F) C) and D)
G) B) and C)

Question 5

The following steps are required for making cheese. What is the second step?

Accepted Answer

A)   Inoculate with lactic acid bacteria
B)   Enzymatic coagulation of milk
C)   Separate curds and whey
D)   Fermentation of curd
E)   Press curdF) A) and C)
G) B) and E) D

Question 6

Fermentation works to preserve foods because of this:

Accepted Answer

A)   Anaerobic environment
B)   Anaerobic environment and heat
C)   Heat
D)   Lethal mutations
E)   pHF) All of the above
G) A) and B)

Question 7

Which of the following is not an alternative fuel (energy source)  produced by bacteria?

Accepted Answer

A)   Methane
B)   Ethyl alcohol
C)   Hydrogen
D)   Methyl alcohol
E)   Lactic acidF) C) and D)
G) B) and D)

Question 8

Figure 28.1
 
-In Figure 28.1, assume that a secondary metabolite is your desired product. When would you be able to obtain it?

Accepted Answer

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

Question 9

Spoilage due to can leakage after processing is

Accepted Answer

A)   Thermophilic anaerobic spoilage.
B)   Flat sour spoilage.
C)   Spoilage by mesophilic bacteria.
D)   Caused by acid- tolerant fungi.
E)   Putrefactive anaerobic spoilage.F) A) and B)
G) A) and C)

Question 10

Cellulase attached to a membrane filter will

Accepted Answer

A)   Do nothing; it requires a cell.
B)   Degrade the membrane.
C)   Degrade lactose.
D)   Degrade cellulose.
E)   None of the above.F) C) and E)
G) A) and B)

Question 11

Figure 28.1
 
-In Figure 28.1, assume that cells are your desired product. When would you harvest cells to maximize your yield?

Accepted Answer

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

Question 12

Microbial products can be improved by

Accepted Answer

A)   Mutating existing strains.
B)   Isolating new strains.
C)   Genetically engineering strains.
D)   Modifying culture conditions.
E)   All of the above.F) A) and B)
G) B) and D)

Question 13

Which reaction makes wine less acidic?

Accepted Answer

A)   Sucrose ?Ethanol
B)   Malic acid ?Lactic acid
C)   Carbon dioxide ?Sucrose
D)   Ethanol ?Acetic acid
E)   None of the aboveF) B) and C)
G) B) and E)

Question 14

Methane made from biomass is produced by

Accepted Answer

A)   Oxidation.
B)   Anaerobic respiration.
C)   The Krebs cycle.
D)   Fermentation.
E)   None of the above.F) C) and E)
G) A) and D)

Question 15

Wine is made from fruit juices by

Accepted Answer

A)   Anaerobic fungal growth.
B)   Bacterial production of CO₂.
C)   The addition of sugar.
D)   The addition of alcohol.
E)   Malting.F) B) and E)
G) C) and D)

Question 16

All of the following are industrial enzymes made by microbial fermentations except

Accepted Answer

A)   Cellulases.
B)   Glucose isomerase.
C)   Proteases.
D)   Rennin.
E)   None of the above.F) A) and B)
G) B) and D) E

Question 17

Which of the following food additives is not produced by microorganisms?

Accepted Answer

A)   Citric acid
B)   Glutamic acid
C)   Protease
D)   Amylase
E)   Sodium nitrateF) C) and D)
G) B) and E)

Question 18

Canning works to preserve foods because of this:

Accepted Answer

A)   Anaerobic environment
B)   Anaerobic environment and heat
C)   Heat
D)   Lethal mutations
E)   pHF) D) and E)
G) B) and E) B

Question 19

Figure 28.3
 
-Figure 28.3 shows the growth curves of Acetobacter under different conditions. Which culture would have the highest amount of acetic acid?

Accepted Answer

A)   a
B)   b
C)   c
D)   d
E)   eF) B) and E)
G) A) and B)

Question 20

You are growing Bacillus subtilis in a bioreactor and notice that the growth rate has slowed and the pH has decreased. You suspect the bacteria are

Accepted Answer

A)   Using the Krebs cycle.
B)   Using proteins.
C)   Fermenting.
D)   Photosynthesizing.
E)   None of the above.F) B) and C)
G) A) and B)

Exam 28: Applied and Industrial Microbiology

All of the following are produced using microbial fermentations except

Correct AnswerverifiedShow Answer

Figure 28.1 -In Figure 28.1, assume you want an enzyme that is not secreted. You would harvest at the end of what time?

Correct AnswerverifiedShow Answer

As cheese ages it gets

Correct AnswerverifiedShow Answer

Spoilage of canned foods due to inadequate processing, not accompanied by gas production, is

Correct AnswerverifiedShow Answer

The following steps are required for making cheese. What is the second step?

Correct AnswerverifiedD

Fermentation works to preserve foods because of this:

Correct AnswerverifiedShow Answer

Which of the following is not an alternative fuel (energy source) produced by bacteria?

Correct AnswerverifiedShow Answer

Figure 28.1 -In Figure 28.1, assume that a secondary metabolite is your desired product. When would you be able to obtain it?

Correct AnswerverifiedShow Answer

Spoilage due to can leakage after processing is

Correct AnswerverifiedShow Answer

Cellulase attached to a membrane filter will

Correct AnswerverifiedShow Answer

Figure 28.1 -In Figure 28.1, assume that cells are your desired product. When would you harvest cells to maximize your yield?

Correct AnswerverifiedShow Answer

Microbial products can be improved by

Correct AnswerverifiedShow Answer

Which reaction makes wine less acidic?

Correct AnswerverifiedShow Answer

Methane made from biomass is produced by

Correct AnswerverifiedShow Answer

Wine is made from fruit juices by

Correct AnswerverifiedShow Answer

All of the following are industrial enzymes made by microbial fermentations except

Correct AnswerverifiedE

Which of the following food additives is not produced by microorganisms?

Correct AnswerverifiedShow Answer

Canning works to preserve foods because of this:

Correct AnswerverifiedB

Figure 28.3 -Figure 28.3 shows the growth curves of Acetobacter under different conditions. Which culture would have the highest amount of acetic acid?

Correct AnswerverifiedShow Answer

You are growing Bacillus subtilis in a bioreactor and notice that the growth rate has slowed and the pH has decreased. You suspect the bacteria are

Correct AnswerverifiedShow Answer

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D

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E

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B

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