Question 1

A modest level of ethanol enters the human circulation naturally from ________, equivalent to a fraction of a drink per day.

Accepted Answer

A)   intestinal microbiota byproducts
B)   food
C)   drink
D)   cell metabolism
E)   the environment

Question 2

Why is it better nutritionally to ferment soybeans than to consume them without fermenting?

Accepted Answer

Soybeans contain substances that decreas...

Question 3

Food spoilage can be brought about by all the following, EXCEPT

Accepted Answer

A)   chemical reactions with the environment, such as oxidation of lipids.
B)   meat tenderization.
C)   putrefaction of food by decomposition of protein and amino acids.
D)   action of bacterial fermentations to make food sours.
E)   conversion of sugar into starch in freshly picked corn.

Question 4

The flavors of ________ are generated by side products of fermentation, such as flavorful alcohols, esters, and sulfur compounds.

Accepted Answer

A)   cheese
B)   yogurt
C)   kimchi
D)   natto
E)   sauerkraut

Question 5

Briefly describe the cheese-making process. Use the figure below to explain why different cheeses have different flavors.

Accepted Answer

Milk is filtered and pasteurized, then s...

Question 6

What are some of the purposes of food fermentation? Why have humans been making fermented foods for so long?

Accepted Answer

Foods are fermented to preserve the food...

Question 7

Cinnamon and cloves contain a ________ derivative that is a potent microbial inhibitor.

Accepted Answer

A)   lipid
B)   nucleotide
C)   benzene
D)   bacterial
E)   fungal

Question 8

Few bacteria are edible as isolated organisms because of their high content of

Accepted Answer

A)   proteins.
B)   nucleic acids.
C)   sugars.
D)   carbohydrates.
E)   lipids.

Question 9

Which of the following food products is NOT produced by alkaline fermentation?

Accepted Answer

A)   natto
B)   kimchi
C)   dawadawa
D)   pidan
E)   thousand-year eggs

Question 10

An attribute of an industrial microbial strain is

Accepted Answer

A)   genetic stability and manipulation.
B)   expensive growth requirements.
C)   a low level of product expression.
D)   pathogenic strains.
E)   the cell is not easily breakable to liberate product.

Question 11

Alkaline fermentations raise pH through the catabolism of

Accepted Answer

A)   lipids.
B)   proteins.
C)   sugars.
D)   nucleic acids.
E)   starches.

Question 12

Tempeh, a staple food of Indonesia, is produced by an initial fermentation of soybeans with ________, followed by ________.

Accepted Answer

A)   lactic acid bacteria; Aspergillus oryzae
B)   lactic acid bacteria; Rhizopus oligosporus
C)   Propionibacterium spp.; Aspergillus oryzae
D)   Propionibacterium spp.; Leuconostoc mesenteroides
E)   Propionibacterium spp.; Rhizopus oligosporus

Question 13

Which of the following microbes is responsible for the flavor of Camembert cheese?

Accepted Answer

A)   lactic acid bacteria
B)   Propionibacterium
C)   Saccharomyces
D)   Penicillium
E)   Aspergillus

Exam 16: Food and Industrial Microbiology

Cinnamon and cloves contain a ________ derivative that is a potent microbial inhibitor.

Correct Answer
verified

Why is it better nutritionally to ferment soybeans than to consume them without fermenting?

Correct Answer
verified
Soybeans contain substances that decreas...
View Answer

Few bacteria are edible as isolated organisms because of their high content of

Correct Answer
verified

A modest level of ethanol enters the human circulation naturally from ________, equivalent to a fraction of a drink per day.

Correct Answer
verified

The flavors of ________ are generated by side products of fermentation, such as flavorful alcohols, esters, and sulfur compounds.

Correct Answer
verified

Tempeh, a staple food of Indonesia, is produced by an initial fermentation of soybeans with , followed by .

Correct Answer
verified

What are some of the purposes of food fermentation? Why have humans been making fermented foods for so long?

Correct Answer
verified
Foods are fermented to preserve the food...
View Answer

Briefly describe the cheese-making process. Use the figure below to explain why different cheeses have different flavors.

Correct Answer
verified
Milk is filtered and pasteurized, then s...
View Answer

Alkaline fermentations raise pH through the catabolism of

Correct Answer
verified

An attribute of an industrial microbial strain is

Correct Answer
verified

Which of the following food products is NOT produced by alkaline fermentation?

Correct Answer
verified

Which of the following microbes is responsible for the flavor of Camembert cheese?

Correct Answer
verified

Food spoilage can be brought about by all the following, EXCEPT

Correct Answer
verified

Exam 16: Food and Industrial Microbiology

Cinnamon and cloves contain a ________ derivative that is a potent microbial inhibitor.

Correct AnswerverifiedShow Answer

Why is it better nutritionally to ferment soybeans than to consume them without fermenting?

Correct AnswerverifiedSoybeans contain substances that decreas...View AnswerShow Answer

Few bacteria are edible as isolated organisms because of their high content of

Correct AnswerverifiedShow Answer

A modest level of ethanol enters the human circulation naturally from ________, equivalent to a fraction of a drink per day.

Correct AnswerverifiedShow Answer

The flavors of ________ are generated by side products of fermentation, such as flavorful alcohols, esters, and sulfur compounds.

Correct AnswerverifiedShow Answer

Tempeh, a staple food of Indonesia, is produced by an initial fermentation of soybeans with ________, followed by ________.

Correct AnswerverifiedShow Answer

What are some of the purposes of food fermentation? Why have humans been making fermented foods for so long?

Correct AnswerverifiedFoods are fermented to preserve the food...View AnswerShow Answer

Briefly describe the cheese-making process. Use the figure below to explain why different cheeses have different flavors.

Correct AnswerverifiedMilk is filtered and pasteurized, then s...View AnswerShow Answer

Alkaline fermentations raise pH through the catabolism of

Correct AnswerverifiedShow Answer

An attribute of an industrial microbial strain is

Correct AnswerverifiedShow Answer

Which of the following food products is NOT produced by alkaline fermentation?

Correct AnswerverifiedShow Answer

Which of the following microbes is responsible for the flavor of Camembert cheese?

Correct AnswerverifiedShow Answer

Food spoilage can be brought about by all the following, EXCEPT

Correct AnswerverifiedShow Answer

Correct Answer
verified

Correct Answer
verified
Soybeans contain substances that decreas...
View Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Tempeh, a staple food of Indonesia, is produced by an initial fermentation of soybeans with , followed by .

Correct Answer
verified

Correct Answer
verified
Foods are fermented to preserve the food...
View Answer

Correct Answer
verified
Milk is filtered and pasteurized, then s...
View Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified