Question 1

Fermentors have a built-in device called a sparger.What does a sparger do?

Accepted Answer

A)  It adds a continuous supply of glucose to the media.
B)  It monitors the pH of the medium.
C)  It monitors the temperature of the medium.
D)  It aerates the medium to promote aerobic growth.
E)  It stirs the mixture of microbe and nutrients.F) C) and E)
G) A) and B)

Question 2

During which phase of growth would a primary metabolite be produced?

Accepted Answer

A)  Lag phase
B)  Exponential phase
C)  Stationary phase
D)  Death phase
E)  All of the choices are correct.F) C) and D)
G) C) and E)

Question 3

The microbes used by fermentation industries are mutant strains that synthesize large quantities of the desired product.

Accepted Answer

A) True 
 B)False

Question 4

The yeast used in making bread, beer, and wine is

Accepted Answer

A)  Saccharomyces cerevisiae.
B)  Leuconostoc mesenteroides.
C)  Streptococcus lactis and Lactobacillus.
D)  Propionibacterium.
E)  Spirulina.F) A) and B)
G) A) and C)

Question 5

Compare and contrast the starting materials, processing steps, and microbes used in brewing beer and making wine.

Accepted Answer

Brewing beer and making wine both involv...

Question 6

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

Accepted Answer

A) True 
 B)False  False

Question 7

Hops is the herb that gives beer some of its aroma and flavor.

Accepted Answer

A) True 
 B)False

Question 8

All of the following are foodborne pathogens except

Accepted Answer

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

Question 9

Drying, or _________ is not a reliable microbicidal method.

Accepted Answer

The answer of Drying, or _________ is not a reliable...

Question 10

Draw and label a generic microbial growth curve, including the points at which metabolites are formed.

Accepted Answer

A generic microbial growth curve typical...

Question 11

Which is incorrect about food-borne illnesses?

Accepted Answer

A)  Most cases of food poisoning occur in the home and are not reported.
B)  Reports of food poisoning are decreasing in the United States.
C)  Avoiding cross contamination in the kitchen can reduce the risk of food poisoning.
D)  The top viruses that cause food-borne illnesses are Norwalk and Hepatitis A viruses.
E)  Food infection is associated with ingesting whole microbial cells.F) B) and C)
G) B) and D)

Question 12

A _____ is a device used for growing mass cultures.

Accepted Answer

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

Question 13

If vodka is 80 proof, it contains 40% ethyl alcohol.

Accepted Answer

A) True 
 B)False

Question 14

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) None of the above
G) A) and D)

Question 15

Which is not used as a chemical preservative in food?

Accepted Answer

A)  Iodine
B)  Organic acids
C)  Sulfite
D)  Ethylene oxide
E)  SaltF) A) and E)
G) B) and E) A

Question 16

Compare and contrast ultra-high-temperature (UHT) pasteurization and regular pasteurization.

Accepted Answer

Ultra-high-temperature (UHT) pasteurizat...

Question 17

Water moves through sand beds and activated charcoal in this step of water purification:

Accepted Answer

A)  chlorination
B)  aeration and settling
C)  sedimentation
D)  storage
E)  filtrationF) B) and E)
G) C) and D)

Question 18

A food _____ results from ingestion of whole microbial cells that target the intestine.

Accepted Answer

infection

Question 19

These bacteria 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 D)

Question 20

Which of the following is an example of a food intoxication?

Accepted Answer

A)  Salmonellosis
B)  Listerosis
C)  Campylobacteriosis
D)  Staphyloccocal enteritis
E)  Vibrio enteritisF) A) and C)
G) A) and B)

Exam 27: Applied and Industrial Microbiology

Fermentors have a built-in device called a sparger.What does a sparger do?

Correct AnswerverifiedShow Answer

During which phase of growth would a primary metabolite be produced?

Correct AnswerverifiedShow Answer

The microbes used by fermentation industries are mutant strains that synthesize large quantities of the desired product.

Correct AnswerverifiedShow Answer

The yeast used in making bread, beer, and wine is

Correct AnswerverifiedShow Answer

Compare and contrast the starting materials, processing steps, and microbes used in brewing beer and making wine.

Correct AnswerAnswered by ExamLex AIBrewing beer and making wine both involv...View AnswerShow Answer

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

Correct AnswerverifiedFalse

Hops is the herb that gives beer some of its aroma and flavor.

Correct AnswerverifiedShow Answer

All of the following are foodborne pathogens except

Correct AnswerverifiedShow Answer

Drying, or _________ is not a reliable microbicidal method.

Correct AnswerverifiedShow Answer

Draw and label a generic microbial growth curve, including the points at which metabolites are formed.

Correct AnswerAnswered by ExamLex AIA generic microbial growth curve typical...View AnswerShow Answer

Which is incorrect about food-borne illnesses?

Correct AnswerverifiedShow Answer

A _____ is a device used for growing mass cultures.

Correct AnswerverifiedShow Answer

If vodka is 80 proof, it contains 40% ethyl alcohol.

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 is not used as a chemical preservative in food?

Correct AnswerverifiedA

Compare and contrast ultra-high-temperature (UHT) pasteurization and regular pasteurization.

Correct AnswerAnswered by ExamLex AIUltra-high-temperature (UHT) pasteurizat...View AnswerShow Answer

Water moves through sand beds and activated charcoal in this step of water purification:

Correct AnswerverifiedShow Answer

A food _____ results from ingestion of whole microbial cells that target the intestine.

Correct Answerverifiedinfection

These bacteria ferment milk lactose, producing acids that curdle the milk:

Correct AnswerverifiedShow Answer

Which of the following is an example of a food intoxication?

Correct AnswerverifiedShow Answer

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Answered by ExamLex AI
Brewing beer and making wine both involv...
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False

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Answered by ExamLex AI
A generic microbial growth curve typical...
View Answer

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Answered by ExamLex AI
Ultra-high-temperature (UHT) pasteurizat...
View Answer

Correct Answer
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infection

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