Question 1

Botryococcus braunii is an alga that produces hydrocarbons at (10/20/30) percent of its dry weight and could be harvested in the future as an alternative fuel.

Accepted Answer

The answer of Botryococcus braunii is an alga that produces...

Question 2

Which of the following microorganisms is the most commonly used indicator organism for water quality testing?

Accepted Answer

A)   Escherichia coli
B)   Salmonella spp.
C)   Shigella spp.
D)   Campylobacter jejuni
E)   Hepatitis A virusF) B) and C)
G) B) and D)

Question 3

Streptokinase is useful for which of the following?

Accepted Answer

A)   producing antibiotics
B)   cheese production
C)   biosensors
D)   dissolving blood clots
E)   insecticideF) B) and E)
G) C) and D)

Question 4

Sourdough bread is produced using

Accepted Answer

A)   yeast.
B)   Aspergillus oryzae.
C)   lactic acid bacteria.
D)   both yeast and lactic acid bacteria.
E)   both Aspergillus oryzae and lactic acid bacteria.F) B) and D)
G) A) and B)

Question 5

Which of the following statements concerning the biochemical oxygen demand (BOD)  is CORRECT?

Accepted Answer

A)   It is a measure of the amount of oxygen in water.
B)   It is proportional to how potable water is.
C)   It is used as a bioreceptor index.
D)   It is a measurement of the amount of oxygen that aerobic bacteria require to decompose organic wastes in water.
E)   It is a filter system to purify drinking water.F) B) and D)
G) A) and E)

Question 6

Brandy is made by the same process as wine, but the alcohol is then concentrated by (fermentation/distillation/filtration).

Accepted Answer

The answer of Brandy is made by the same process...

Question 7

Which of the following methods of preserving food sterilizes it?

Accepted Answer

A)   canning
B)   pasteurization
C)   drying
D)   gamma radiation
E)   lyophilizationF) B) and C)
G) B) and D)

Question 8

Water quality can be tested by detection of (E. coli/Cryptosporidium/norovirus) using the chemical known as MUG.

Accepted Answer

The answer of Water quality can be tested by detection...

Question 9

Through recombinant DNA technology, many plants now can manufacture their own Bt toxin, which improves fermentation.

Accepted Answer

A) True 
 B)False

Question 10

The starter culture used to make cheese determines the type of cheese produced.

Accepted Answer

A) True 
 B)False

Question 11

Pasteurization is a more rigorous process than canning.

Accepted Answer

A) True 
 B)False

Question 12

Which of the following is a microbial product used to reduce crop damage?

Accepted Answer

A)   Bt toxin
B)   saxitoxin
C)   ice-minus
D)   both Bt toxin and ice-minus
E)   both Bt toxin and saxitoxinF) None of the above
G) B) and E)

Question 13

The fermentation product known as silage is

Accepted Answer

A)   a step in the production of brandy.
B)   a means of food preservation.
C)   a means of making plant materials more appealing to livestock.
D)   a meat product.
E)   made from milk.F) A) and B)
G) C) and D)

Question 14

Control of the fermentation of foods to produce the desired product commonly involves

Accepted Answer

A)   careful choice of foodstuffs.
B)   pretreating the food by boiling.
C)   adding required nutrients for microbial growth.
D)   use of a starter culture.
E)   both pretreating the food by boiling and adding required nutrients for microbial growth.F) C) and D)
G) B) and E)

Question 15

Which of the following pairs of industrial microbial products and their uses is MISMATCHED?

Accepted Answer

A)   streptokinase; dissolving blood clots
B)   indigo; cloth dye
C)   citric acid; antioxidant in food
D)   gluconic acid; release of cellulose from flax to make linen
E)   phenylalanine; the sweetener aspartameF) B) and C)
G) A) and E)

Question 16

Which of the following beverages is made from fermented fruit?

Accepted Answer

A)   beer
B)   brandy
C)   sake
D)   vodka
E)   both beer and vodkaF) A) and B)
G) All of the above

Question 17

A researcher studying the impact of agricultural pesticides on native plants discovers a bacterium capable of degrading small amounts of a specific pesticide. The researcher then modifies the bacterial species in the lab to increase the rate of pesticide degradation. This research represents

Accepted Answer

A)   applied microbiology.
B)   environmental microbiology.
C)   food microbiology.
D)   both food microbiology and environmental microbiology.
E)   both applied microbiology and environmental microbiology.F) A) and D)
G) C) and E)

Question 18

Why are "fortified" foods more likely to spoil than are unfortified foods?

Accepted Answer

A)   The addition of vitamins or minerals makes the food more nutritious for microbes as well as humans.
B)   Vitamins are added to "fortified" foods by adding the microbes that produce the vitamins to the food item.
C)   Every step of modification or manipulation of food increases the chance for contamination.
D)   The addition of nutrients creates an osmotic environment suitable for a wide range of microbes.
E)   The vitamins require a neutral pH environment, which is suitable for many microbes.F) C) and D)
G) A) and D)

Question 19

What is the significance of the industrial practice of waiting for cultures to enter the stationary phase of growth before harvest?

Accepted Answer

A)   The cells are at peak metabolic activity.
B)   Secondary metabolites are often the desired product, and are only produced in stationary phase.
C)   The desired primary metabolites are produced in stationary phase.
D)   Potential toxins from log phase growth have been depleted.
E)   An optimal combination of primary and secondary metabolites is being produced.F) A) and B)
G) A) and E)

Question 20

Which of the following results when ethanol is allowed to oxidize to acetic acid following the fermentation of fruit, grain, or vegetables?

Accepted Answer

A)   beer
B)   wine
C)   champagne
D)   vinegar
E)   maltF) C) and D)
G) B) and D)

Exam 25: Applied and Industrial Microbiology

What is the significance of the industrial practice of waiting for cultures to enter the stationary phase of growth before harvest?

Correct AnswerverifiedShow Answer

Which of the following beverages is made from fermented fruit?

Correct AnswerverifiedShow Answer

A researcher studying the impact of agricultural pesticides on native plants discovers a bacterium capable of degrading small amounts of a specific pesticide. The researcher then modifies the bacterial species in the lab to increase the rate of pesticide degradation. This research represents

Correct AnswerverifiedShow Answer

Which of the following methods of preserving food sterilizes it?

Correct AnswerverifiedShow Answer

Which of the following results when ethanol is allowed to oxidize to acetic acid following the fermentation of fruit, grain, or vegetables?

Correct AnswerverifiedShow Answer

Control of the fermentation of foods to produce the desired product commonly involves

Correct AnswerverifiedShow Answer

Botryococcus braunii is an alga that produces hydrocarbons at (10/20/30) percent of its dry weight and could be harvested in the future as an alternative fuel.

Correct AnswerverifiedShow Answer

Sourdough bread is produced using

Correct AnswerverifiedShow Answer

Pasteurization is a more rigorous process than canning.

Correct AnswerverifiedShow Answer

Through recombinant DNA technology, many plants now can manufacture their own Bt toxin, which improves fermentation.

Correct AnswerverifiedShow Answer

Which of the following pairs of industrial microbial products and their uses is MISMATCHED?

Correct AnswerverifiedShow Answer

The starter culture used to make cheese determines the type of cheese produced.

Correct AnswerverifiedShow Answer

Which of the following statements concerning the biochemical oxygen demand (BOD) is CORRECT?

Correct AnswerverifiedShow Answer

Which of the following is a microbial product used to reduce crop damage?

Correct AnswerverifiedShow Answer

Which of the following microorganisms is the most commonly used indicator organism for water quality testing?

Correct AnswerverifiedShow Answer

Water quality can be tested by detection of (E. coli/Cryptosporidium/norovirus) using the chemical known as MUG.

Correct AnswerverifiedShow Answer

Brandy is made by the same process as wine, but the alcohol is then concentrated by (fermentation/distillation/filtration).

Correct AnswerverifiedShow Answer

The fermentation product known as silage is

Correct AnswerverifiedShow Answer

Why are "fortified" foods more likely to spoil than are unfortified foods?

Correct AnswerverifiedShow Answer

Streptokinase is useful for which of the following?

Correct AnswerverifiedShow Answer

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