Chapter 27 /Applied and Industrial Microbiology

Question 1

substrate added to system all at
once and taken through a limited run until product is
harvested is called

Answer 1

Batch fermentations

Question 2

Juice given off by crushed fruit that is used as a substrate for fermentation

Answer 2

Must

Question 3

Secondary metabolites of microbes are formed during the
1. exponential
2. stationary
3. lag
4. death

Answer 3

2. stationary

Question 4

The large tanks used in industrial production of antibiotics are termed
A. Digesters
B. Fermentors
C. Spargers
D. Biotransformers

Answer 4

B. Fermentors

Question 5

uses microbes for practical applications

Answer 5

Biotechnology

Question 6

results from ingesting exotoxins
secreted from bacterial cells growing in food

Answer 6

Food intoxication

Question 7

A _____ or _____ is to scale up cultures to
industrial levels of growth and fermentation in a carefully controlled environment

Answer 7

bioreactor or fermentor

Question 8

What turns sludge into a secondary source of
energy?

Answer 8

Anaerobic digesters

Question 9

recovery, purification, and packaging of a product is known as

Answer 9

downstream processing

Question 10

Microbes that are added to food as pure or mixed samples of known bacteria, molds or yeasts are called

Answer 10

Starter cultures

Question 11

fermentation of fruit juices makes _____

Answer 11

• Wine –

Question 12

Reheated rice, potatoes, puddings, and custards are foods involved in the food intoxication _____ _____ _____

Answer 12

Bacillus cereus enteritis

Question 13

produced during major metabolic
pathways and are essential to microbe’s function

Answer 13

Primary metabolites

Question 14

Raw and poorly cooked
seafoods are the foods involved in what disease?

Answer 14

Vibrio enteritis

Question 15

Resultant lactic acid accumulation and lowered pH cause milk proteins to coagulate into a solid mass called the______, which causes the separation of a watery liquid called ____

Answer 15

curd,whey

Question 16

microbes are used to treat
wastewater and bioremediate damaged environments. This is known as ______ ________

Answer 16

Applied microbiology

Question 17

use of microbes in making
food, medical, manufacturing, and agricultural products is called ____ microbiology

Answer 17

Industrial microbiology

Question 18

Substances given off by yeasts during fermentation are

1. alcohol
2. carbon dioxide
3. organic acids
4. all of these

Answer 18

4. all of these

Question 19

filtration, disinfection, and removal of
chemical pollutants is the ____ phase of sewer treatment.

Answer 19

Tertiary phase

Question 20

Which of the following is not a stage in purification of drinking water?
A. Filtration
B. Chlorination
C. Activated Sludge
D. Sedimentation

Answer 20

C. Activated Sludge

Question 21

The release of gas to produce a porous and spongy product is called

Answer 21

leavening

Question 22

controlled culture of microbes to produce
desired organic compounds. This process is called

Answer 22

Fermentation

Question 23

Most cases of food intoxication are caused by

1. Salmonella enterica
2. Staphylococcus aureus
3. Bacillus cereus
4. Giardia lamblia

Answer 23

2. Staphylococcus aureus

Question 24

Releases amylases that convert starch to dextrins and maltose, and proteases that digest proteins. This process is known as

Answer 24

malting

Question 25

The large tanks used in industrial production of antibiotics are termed 1. digesters 2. fermentors 3. spargers 4. biotransformers

Answer 25

2. fermentors

Question 26

yogurt is made via fermentation of milk by ____ _____ and _____ ______

Answer 26

Lactobacillus bulgaricus and Streptococcus thermophilus

Question 27

Curd can be produced by microbial action or by the enzyme called

Answer 27

rennin

Question 28

A process that removes moisture needed by microbes for growth by exposing food to dry, warm air is called

Answer 28

desiccation

Question 29

nutrients are continuously fed into the reactor and product is siphoned off throughout run

Answer 29

Continuous feed systems

Question 30

by-products of metabolism that may not be critical to microbe’s function

Answer 30

Secondary metabolites

Question 31

the heat from pasteurization is usually applied in the form of ____,_____, or even _____

Answer 31

Steam, hot water, and electrical current

Question 32

ingestion of whole microbes that target the intestine – salmonellosis, shigellosis

Answer 32

Food infection

Question 33

fermentation of wort makes ____

Answer 33

Beer

Question 34

yeast metabolism requires a source of fermentable sugar such as _____ and ____

Answer 34

maltose and glucose

Question 35

What are the 2 type of food poisoning?

Answer 35

Food intoxication and food infection

Question 36

removes the organic matter by biodegradation, natural bioremediation in a large digester forming sludge which is aerated by injection and stirred. This is the _____ phase of sewer treatment.

Answer 36

secondary phase

Question 37

Pockets in Swiss cheese come from entrapped carbon dioxide formed by ____ _____

Answer 37

Propionibacterium

Question 38

Which of the following is added to facilitate milk curdling during cheese making? 1. lactic acid 2. salt 3. lactobacillus 4. rennin

Answer 38

4. rennin

Question 39

What kind of yeast is most commonly used to make bread?

Answer 39

Baker’s yeast Saccharomyces cerevisiae

Question 40

Acidifier in soft drinks; used to set jams; candy additive; fish preservative. These are all applications of what additive?

Answer 40

Citric acid

Question 41

What type of food infection disease and microbe involves Raw milk, raw chicken, shellfish and meats

Answer 41

Campylobacteriosis

Question 42

Which of the following microbes produces a natural biopesticide? 1. Penicillium chrysogenum 2. Saccharomyces cerevisiae 3. Bacillus thuringiensis 4. Lactobacillus bulgaricus

Answer 42

3. Bacillus thuringiensis

Question 43

removes floating, bulky physical objects is the _____ phase of sewer treatment

Answer 43

Primary phase

Question 44

Staphlocococcus aureus can grow readily even in ___percent salt solutions

Answer 44

7.5%

Question 45

The dried, presprouted grain that is soaked to activate enzymes for beer is 1. hops 2. malt 3. wort 4. mash

Answer 45

2. malt

Question 46

What are the 3 phases of sewage treatment?

Answer 46

Primary,secondary, and tertiary

Question 47

The dried scales of the female flower of hummus lupulus is called

Answer 47

hops

Question 48

fermentation of plant juices creates

Answer 48

vinegar

Question 49

Milk is usually pasteurized by 1. the high-temperature short-time method 2. ultrapasteurization 3. batch method 4. electrical currents

Answer 49

1. the high-temperature short-time method

Question 50

A food maintenance temperature that generally will prevent food poisoning is 1. below 4 C 2. above 60 C 3. room temperature 4. both a and b

Answer 50

4. both a and b