Question 1

The fermentation of milk by Streptococcus thermophilus produces ___________.

Accepted Answer

The answer of The fermentation of milk by Streptococcus thermophilus...

Question 2

All of the following foods are preserved using high osmotic pressure except

Accepted Answer

A)  jellies.
B)  pickles.
C)  canned fruit.
D)  candies.
E)  bread.F) A) and C)
G) C) and D)

Question 3

Vinegar can be produced when alcohol in wine is oxidized to acetic acid.

Accepted Answer

A) True 
 B)False

Question 4

What is made by adding Streptococcus thermophilus and Lactobacillus bulgaricus to milk?

Accepted Answer

A)  Butter
B)  Cheese
C)  Sour cream
D)  Tofu
E)  YogurtF) B) and E)
G) A) and E)

Question 5

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

Accepted Answer

A) True 
 B)False

Question 6

Which of the following methods of food preservation are mismatched?

Accepted Answer

A)  Sulfites - wines
B)  Nitrites - bacon
C)  Propionic acid - baked goods
D)  Propylene oxide gas - dairy
E)  Ethylene gas - spicesF) A) and B)
G) None of the above

Question 7

Implementation of the HAACP procedures has increased the concentration of alcohol in distilled liquors.

Accepted Answer

A) True 
 B)False

Question 8

To prevent the overgrowth of cyanobacteria and algae in water reservoirs, the water is often treated with

Accepted Answer

A)  iodine
B)  copper sulfate
C)  propionic acid
D)  lactic acid
E)  antibioticsF) A) and B)
G) A) and C)

Question 9

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

Accepted Answer

A) True 
 B)False

Question 10

Bacillus thuringiensis produce

Accepted Answer

A)  causes food poisoning.
B)  a biopesticide.
C)  is used in cheese-making.
D)  is a microorganism used as food.
E)  All of the choices are correct.F) A) and D)
G) All of the above

Question 11

Preservation of food to limit microbial survival and growth includes

Accepted Answer

A)  high temperature.
B)  pasteurization.
C)  refrigeration and freezing.
D)  irradiation.
E)  All of the choices are correct.F) All of the above
G) B) and C)

Question 12

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

Accepted Answer

The answer of Hypertonic levels of sugar or salt create...

Question 13

This organism is used to initiate the fermentation of cabbage to make sauerkraut:

Accepted Answer

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

Question 14

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

Accepted Answer

A)  Irradiation
B)  Pasteurization
C)  Autoclaving
D)  Filtration
E)  DistillationF) A) and B)
G) B) and C)

Exam 27: Applied and Industrial Microbiology

Vinegar can be produced when alcohol in wine is oxidized to acetic acid.

Correct Answer
verified

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

Correct Answer
verified

Which of the following methods of food preservation are mismatched?

Correct Answer
verified

Bacillus thuringiensis produce

Correct Answer
verified

This organism is used to initiate the fermentation of cabbage to make sauerkraut:

Correct Answer
verified

The fermentation of milk by Streptococcus thermophilus produces ___________.

Correct Answer
verified

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

Correct Answer
verified

Implementation of the HAACP procedures has increased the concentration of alcohol in distilled liquors.

Correct Answer
verified

Preservation of food to limit microbial survival and growth includes

Correct Answer
verified

What is made by adding Streptococcus thermophilus and Lactobacillus bulgaricus to milk?

Correct Answer
verified

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

Correct Answer
verified

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

Correct Answer
verified

All of the following foods are preserved using high osmotic pressure except

Correct Answer
verified

To prevent the overgrowth of cyanobacteria and algae in water reservoirs, the water is often treated with

Correct Answer
verified

Exam 27: Applied and Industrial Microbiology

Vinegar can be produced when alcohol in wine is oxidized to acetic acid.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Which of the following methods of food preservation are mismatched?

Correct AnswerverifiedShow Answer

Bacillus thuringiensis produce

Correct AnswerverifiedShow Answer

This organism is used to initiate the fermentation of cabbage to make sauerkraut:

Correct AnswerverifiedShow Answer

The fermentation of milk by Streptococcus thermophilus produces ___________.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Implementation of the HAACP procedures has increased the concentration of alcohol in distilled liquors.

Correct AnswerverifiedShow Answer

Preservation of food to limit microbial survival and growth includes

Correct AnswerverifiedShow Answer

What is made by adding Streptococcus thermophilus and Lactobacillus bulgaricus to milk?

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

All of the following foods are preserved using high osmotic pressure except

Correct AnswerverifiedShow Answer

To prevent the overgrowth of cyanobacteria and algae in water reservoirs, the water is often treated with

Correct AnswerverifiedShow Answer

Correct Answer
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Correct Answer
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