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| 1 | |
Fermentation is the |
| | A) | production of alcoholic beverages by microorganisms. |
| | B) | mass, controlled culture of microbes to synthesize products. |
| | C) | use of microbes in sewage and pollution control. |
| | D) | all of the above. |
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| 2 | |
The addition of _______ removes biofilms from equipment in water treatment facilities. |
| | A) | fungi |
| | B) | protozoa |
| | C) | bacteriophage |
| | D) | antibiotics |
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| 3 | |
Which of the following can be linked to unsanitary mixing of household water and sewage? |
| | A) | dysentery |
| | B) | cholera |
| | C) | typhoid |
| | D) | all of the above. |
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| 4 | |
Water treatment typically requires three phases. Which is the secondary stage? |
| | A) | chemical purification of water |
| | B) | separation of large matter |
| | C) | reduction of remaining matter and removal of toxic substances |
| | D) | filtration of treated water |
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| 5 | |
Water quality testing focuses on identification of |
| | A) | Klebsiella pneumonia. |
| | B) | Enterobacter aerogenes. |
| | C) | Citrobacter freundii. |
| | D) | Escherichia coli. |
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| 6 | |
The most widely used water quality testing method is |
| | A) | most probable number (MPN). |
| | B) | membrane filter method. |
| | C) | genotypic microarray assay. |
| | D) | standard plate count. |
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| 7 | |
Detrimental effects of microorganisms in food include |
| | A) | flavoring. |
| | B) | fermentation. |
| | C) | spoilage. |
| | D) | providing protein. |
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| 8 | |
Food fermentations include |
| | A) | leavening bread. |
| | B) | pickling. |
| | C) | alcohol production. |
| | D) | all of the above. |
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| 9 | |
Fermentation of grains usually results in production of |
| | A) | carbon dioxide. |
| | B) | brine. |
| | C) | must. |
| | D) | all of the above. |
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| 10 | |
During malting, barley and other grains are broken down by |
| | A) | heating to 95oC. |
| | B) | lagering. |
| | C) | amylases. |
| | D) | yeasts. |
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| 11 | |
Milk fermentation to produce cheese is done initially by inoculating with |
| | A) | Saccharomyces cerevisiae |
| | B) | Streptococcus lactis and Lactobacillus spp. |
| | C) | Acetobacter and Gluconobacter |
| | D) | Lactobacillus bulgaricus and Streptococcus thermophilus |
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| 12 | |
Pickles and sauerkraut share a common inoculum, which is |
| | A) | Lactobacillus plantarum |
| | B) | Lactobacillis bulgaricus |
| | C) | Lactobacillis acidophilus |
| | D) | Saccharomyces cerevisiae |
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| 13 | |
Primary methods to prevent food spoilage do NOT include |
| | A) | radiation. |
| | B) | heat. |
| | C) | sugar. |
| | D) | exposure. |
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| 14 | |
The "flash method" or "high temperature short time" method exposes fluids to |
| | A) | heat below 100oC. |
| | B) | 62.3oC for 30 minutes. |
| | C) | 72oC for 15 seconds. |
| | D) | 134oC for 1 second. |
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| 15 | |
Chemical preservatives do NOT include |
| | A) | organic acids. |
| | B) | sulfites. |
| | C) | alcohol. |
| | D) | starch. |
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| 16 | |
Nitrates maintain the red color of preserved meats and |
| | A) | are among the most widely used preservatives. |
| | B) | inhibit germination of botulism spores. |
| | C) | maintain a high osmotic pressure to kill microorganisms. |
| | D) | prevent mold. |
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| 17 | |
Salting, as a preservative, |
| | A) | retards growth of Staphylococcus aureus. |
| | B) | plasmolyzes bacteria and fungi. |
| | C) | is used to prevent growth of halophiles. |
| | D) | all of the above. |
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| 18 | |
Industrial microbiologists use "tricks" to increase the amount of chosen end product; this may include |
| | A) | manipulating the growth environment. |
| | B) | using small scale containers to concentrate production. |
| | C) | selecting microbial strains that lack a feedback system. |
| | D) | A and C. |
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| 19 | |
The production of substances in industrial microbiology occur in the sequence: |
| | A) | fermentation, downstream processing, removal of waste, inoculation. |
| | B) | inoculation, downstream processing, fermentation, removal of waste. |
| | C) | inoculation, fermentation, downstream processing, removal of waste. |
| | D) | removal of waste, inoculation, fermentation, downstream processing. |
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| 20 | |
In batch fermentation, |
| | A) | substrates are added to the system all at once and runs until product is harvested. |
| | B) | nutrients are continuously fed into the reactor and the product is siphoned off during the run. |
| | C) | new batches of microorganisms are screened for increased yield. |
| | D) | small-scale production is used to synthesize product. |
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| 21 | |
Secondary metabolites |
| | A) | are essential to microbe function. |
| | B) | are by-products of metabolism that are not important to microbe function. |
| | C) | are products that require additional processing before they can be packaged. |
| | D) | are harvested during the exponential phase of growth. |
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| 22 | |
Biotechnology, the practical application of microorganisms in making products for human use, is a relatively new science, begun since Pasteur's time. |
| | A) | True |
| | B) | False |
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| 23 | |
Microorganisms in sewage can convert waste products into energy. |
| | A) | True |
| | B) | False |
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| 24 | |
Yeast cells prefer aerobic conditions to multiply in number. |
| | A) | True |
| | B) | False |
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| 25 | |
Mass-produced microbial cells can be used as livestock feed. |
| | A) | True |
| | B) | False |
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| 26 | |
HACCP — Hazard Analysis and Critical Control Point — uses random samples for quality control of the food supply. |
| | A) | True |
| | B) | False |
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| 27 | |
Pasteurization is used to sterilize milk. |
| | A) | True |
| | B) | False |
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| 28 | |
Foodborne disease in the United States can be traced back to unregulated farms and food production facilities. |
| | A) | True |
| | B) | False |
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| 29 | |
Freezing at below -20oC will kill most pathogenic food bacteria and inactivate toxins. |
| | A) | True |
| | B) | False |
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| 30 | |
Hot foods must be maintained above 60oC to inhibit microbial growth. |
| | A) | True |
| | B) | False |
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| 31 | |
The aim of industrial microbiology is to produce chemicals that can be purified and packaged for sale or used in other commercial processes. |
| | A) | True |
| | B) | False |
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| 32 | |
When in doubt, throw it out. (Or show it to your microbiology professor, just for fun.) |
| | A) | True |
| | B) | False |
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