Microbiology- Chapter 16 Reading Quiz Questions

The absence of rennet treatment in a cheese results in A. brined cheeses such as feta. B. soft cheeses such as cottage cheese. C. molded cheeses such as Roquefort. D. hard cheeses such as cheddar.

B

Upstream processing involves __________ the product. A. purification of B. fermentation of substrates to produce C. recovery of D. concentration of

B

What is the best ordering of steps for producing a commercially successful industrial microbiological product? A. Identify a product, develop a business plan, isolate the microbial source, scale up production, perform safety and efficacy tests B. Identify a product, isolate the microbial source, scale up production, develop a business plan, perform safety and efficacy tests C. Isolate the microbial source, identify a product, scale up production, develop a business plan, perform safety and efficacy tests D. Develop a business plan, identify a product, isolate the microbial source, perform safety and efficacy tests, scale up production

B

Curd is A. coagulated milk proteins. B. the liquid portion of milk. C. once-digested grass that contented cows (and other ruminants) chew. D. a mold found in some blue cheeses.

A

Fermentation generally alters the substrate and produces an acidic or alkaline byproduct. This preserves food because A. the microbes that might use the food as a substrate generally cannot tolerate non-neutral pHs.. B. free radicals form and destroy the microbial genome. C. oxygen is absent. D. microbes prefer neutral pH to grow.

A

Food products start changing immediately upon harvest. These changes include A. microbial metabolism. B. conversion of starch to sugars in plant products. C. protein production in animal tissue. D. reduction by exposure to the air.

A

The term "single-celled protein" refers to A. edible microbes of high food value such as some yeasts. B. a cellular protein that, when isolated in culture, can give rise to an entire cell. C. a form of edible algae. D. a specific protein found only in single-celled organisms.

A

There are occasional reports of "bloody bread" where bread takes on a red discoloration as it spoils. What is the likely cause of this? A. Serratia B. Penicillium C. Aspergillus D. Pseudomonas

A

Which of the following foods is produced by alkaline fermentation? A. Natto B. Soy sauce C. Tempeh D. Swiss cheese

A

Both beer and wine A.undergo fermentation with Oenococcus oeni. B.are ancient fermentation practices. C.use barley grains as a substrate. D.are calorie-free beverages.

B

Nori is produced A. from yeast fermentation of partially digested algae. B. by growing algae first in starter cultures, then in an estuary, and then made into sheets that are toasted. C. through genetic modification of algae. D. by an edible mushroom.

B

Soy fermentation is beneficial because it A. allows the fiber to become soluble. B. increases the absorption of proteins in the gut. C. breaks the polysaccharides down into simple sugars. D. provides a substrate for mushrooms.

B

What is the correct order of fermentation events in cocoa beans? A. Aerobic fermentation by acetic acid producers, anaerobic fermentation by lactic acid producers, anaerobic fermentation by yeast B. Anaerobic fermentation by yeast, anaerobic fermentation by lactic acid producers, aerobic fermentation by acetic acid producers C. Anaerobic fermentation by yeast, aerobic fermentation by acetic acid producers, anaerobic fermentation by lactic acid producers D. Aerobic fermentation by acetic acid producers, anaerobic fermentation by yeast, anaerobic fermentation by lactic acid producers

B

Which is the correct order of steps for beer production? A. Germination of barley grains, mashing and cooking with hops, filtration, fermentation by yeast B. Germination of barley grains, mashing and cooking with hops, fermentation by yeast, filtration C. Germination of barley grains, filtration, fermentation by yeast, mashing and cooking with hops D. Mashing and cooking with hops, fermentation by yeast, germination of barley grains, filtration

B

Which of the following microbes can be consumed directly as food? A. All species of mushrooms B. Spirulina cyanobacterial species C. All bacterial species D. All bacterial species after heat killing

B

Which organism is used in the ethanolic fermentation of breads and alcoholic beverages? A. Rhizopus oligosporus B. Saccharomyces cerevisiae C. Aspergillus oryzae D. Lactobacillus species

B

A good microbial strain for industrial production A. produces product that must be purified. B. is genetically unstable. C. is inexpensive to grow. D. produces product in small amounts.

C

During fermentation, foods A. become acidic. B. gain calories due to ethanol production. C. are modified by microbial action. D. need to be refrigerated.

C

The end products of ethanolic fermentation are A. ethanol and pyruvate. B. lactic acid and carbon dioxide. C. ethanol and carbon dioxide. D. ethanol and lactic acid.

C

The kind of metabolism that yeast undergoes during bread making is __________ fermentation. A. heterolactic B. propionic acid C. ethanolic D. lactic acid

C

Which of the following is NOT considered a type of industrial microbiology? A. Genetically modified organism production B. Industrial solvent and pharmaceutical production C. Lithotrophic oxidant production D. Vaccine and clinical device production

C

Which of the following is a chemical food preservation process? A. Pasteurization B. Ionizing radiation C. Salting D. CO2 storage

C

Commercial products isolated from microbes include both endogenous microbial products and human proteins whose cloned DNA was engineered into microbes. Which of the following products isolated from bacteria is a cloned human protein? A. Erythromycin B. Monosodium glutamate (MSG) C. Subtilisin (alkaline protease) D. Insulin

D

Food fermentation A. does not require microbial metabolism. B. was developed in the twentieth century. C. is used only to create alcoholic beverages such as beer and wine. D. can add vitamins to food products.

D

If carbohydrates undergo catabolism and the final products are lactic acid, ethanol, and carbon dioxide, then __________ fermentation has occurred. A. homolactic B. ethanolic C. alkaline D. heterolactic

D

If, during cheese production, the curd and whey are heat treated together, the result is A. a cheese with holes due to carbon dioxide production. B. a softer cheese with a higher water content. C. a brined cheese with a higher salt content. D. more protein retained in the final product.

D

Pasteurization uses which mechanism to extend the shelf life of foods? A. High salt B. Water removal C. Refrigeration D. A short-term heat treatment

D

Rancidity is food spoilage due to the oxidation of A. DNA and RNA. B. proteins and amino acids. C. starches and simple sugars. D. phospholipids and fatty acids

D

The production of propionic acid during cheese making leads to A. the lower water content of Parmesan. B. the mold ripening of Roquefort. C. rancidity. D. the distinctive flavor of Swiss cheese.

D

Which of the following is NOT a microbial enzyme used as a product in human industry? A. Proteases to clean protein stains B. Lipolase to clean fats C. Asparaginase to minimize the production of acrylamide in foods by degrading asparagine D. Antibodies to treat a variety of illnesses

D

Which of the following will make a food more likely to be spoiled? A. Low storage temperature B. Presence of a rind or other exterior covering C. Low nutrient levels in the food D. High water content in the food

D