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Microbiology > Chapter 27 /Applied and Industrial Microbiology > Flashcards

Chapter 27 /Applied and Industrial Microbiology Flashcards

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1
Q

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

A

Batch fermentations

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2
Q

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

A

Must

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3
Q

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

A
  1. stationary
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4
Q

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

A

B. Fermentors

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5
Q

uses microbes for practical applications

A

Biotechnology

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6
Q

results from ingesting exotoxins
secreted from bacterial cells growing in food

A

Food intoxication

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7
Q

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

A

bioreactor or fermentor

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8
Q

What turns sludge into a secondary source of
energy?

A

Anaerobic digesters

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9
Q

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

A

downstream processing

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10
Q

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

A

Starter cultures

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11
Q

fermentation of fruit juices makes _____

A
  • Wine –
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12
Q

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

A

Bacillus cereus enteritis

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13
Q

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

A

Primary metabolites

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14
Q

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

A

Vibrio enteritis

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15
Q

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 ____

A

curd,whey

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16
Q

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

A

Applied microbiology

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17
Q

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

A

Industrial microbiology

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18
Q

Substances given off by yeasts during fermentation are

  1. alcohol
  2. carbon dioxide
  3. organic acids
  4. all of these
A
  1. all of these
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19
Q

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

A

Tertiary phase

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20
Q

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

A

C. Activated Sludge

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21
Q

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

A

leavening

22
Q

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

A

Fermentation

23
Q

Most cases of food intoxication are caused by

  1. Salmonella enterica
  2. Staphylococcus aureus
  3. Bacillus cereus
  4. Giardia lamblia
A
  1. Staphylococcus aureus
24
Q

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

A

malting

25
Q

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

A
  1. fermentors
26
Q

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

A

Lactobacillus bulgaricus and Streptococcus thermophilus

27
Q

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

A

rennin

28
Q

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

A

desiccation

29
Q

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

A

Continuous feed systems

30
Q

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

A

Secondary metabolites

31
Q

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

A

Steam, hot water, and electrical current

32
Q

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

A

Food infection

33
Q

fermentation of wort makes ____

A

Beer

34
Q

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

A

maltose and glucose

35
Q

What are the 2 type of food poisoning?

A

Food intoxication and food infection

36
Q

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.

A

secondary phase

37
Q

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

A

Propionibacterium

38
Q

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

A
  1. rennin
39
Q

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

A

Baker’s yeast Saccharomyces cerevisiae

40
Q

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

A

Citric acid

41
Q

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

A

Campylobacteriosis

42
Q

Which of the following microbes produces a natural biopesticide?

  1. Penicillium chrysogenum
  2. Saccharomyces cerevisiae
  3. Bacillus thuringiensis
  4. Lactobacillus bulgaricus
A
  1. Bacillus thuringiensis
43
Q

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

A

Primary phase

44
Q

Staphlocococcus aureus can grow readily even in ___percent salt solutions

A

7.5%

45
Q

The dried, presprouted grain that is soaked to activate enzymes for beer is

  1. hops
  2. malt
  3. wort
  4. mash
A
  1. malt
46
Q

What are the 3 phases of sewage treatment?

A

Primary,secondary, and tertiary

47
Q

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

A

hops

48
Q

fermentation of plant juices creates

A

vinegar

49
Q

Milk is usually pasteurized by

  1. the high-temperature short-time method
  2. ultrapasteurization
  3. batch method
  4. electrical currents
A
  1. the high-temperature short-time method
50
Q

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
A
  1. both a and b

Microbiology (11 decks)

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