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Exam 27: Applied and Industrial Microbiology

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Question 21

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The process of recovery, purification, and packaging of product is known as _________ processing.

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Question 22

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Which of the following causes food intoxication?

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

F) B) and E)
G) A) and C)

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Question 23

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

What process does wine go through in order to prevent it from turning to vinegar?

Individualistic potable rural water is routinely chlorinated.

Downstream processing includes all the following except

Which step in making beer involves sprouting and softening the barley to release amylases to act on starch, and proteases to digest protein?

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

Hypertonic levels of sugar or salt create high __________ pressure that plasmolyzes bacteria.

__________ metabolites are by-products of metabolism and essential to the microbe's function.

Regular refrigeration does not inhibit the growth of __________ microbes that can continue to grow and cause food spoilage.

Freshly fermented beer is lagered, meaning it is treated with potassium metabisulfate.

In batch fermentation, substrate is added continuously and the product is siphoned off throughout the run.

A food _____ results from ingestion of exotoxin secreted by bacterial cells growing in the food.

A strain of ____________ is being considered to control the mosquito vector of malaria.

There are a few places in the United States that use ozone or peroxide for final disinfection of water.

The process of activating sludge from waste water involves

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

Which of the following enzymes are produced by microorganisms on an industrial scale?

Wine has a maximum alcoholic content of 17% because concentrations above this level inhibit the metabolism of the yeast.