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Food and Industrial Microbiology Chapter Exam

Exam Instructions:

Choose your answers to the questions and click 'Next' to see the next set of questions. You can skip questions if you would like and come back to them later with the yellow "Go To First Skipped Question" button. When you have completed the practice exam, a green submit button will appear. Click it to see your results. Good luck!

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Question 1 1. Curdling is

Question 2 2. The factor that is most responsible for the flavors and colors of cheeses such as blue cheese and Roquefort is

Question 3 3. Lactic acid bacteria

Question 4 4. Rennin is often added to cheeses to

Question 5 5. A microbial factory

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Question 6 6. Which of the following is NOT a reason E. coli is used as a host organism in microbial factories?

Question 7 7. A plasmid

Question 8 8. Which of the following are advantages of using Pseudomonas to produce vitamin B12

Question 9 9. Sources of indigo dye include:

Question 10 10. Using cellulase to soften stiff cotton fabrics is called

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Question 11 11. The clothing industry uses microbes for all of the following EXCEPT

Question 12 12. Bioremediation is

Question 13 13. Distillation is

Question 14 14. Saccharomyces cerevisiae is

Question 15 15. During fermentation, ethanol is

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Question 16 16. Why does fermentation by Saccharomyces cerevisiae only produce a maximum of 17% ethanol?

Question 17 17. Which of the following statements is FALSE?

Question 18 18. Why is bioaugmentation not the answer for large scale, environmental pollution remediation?

Question 19 19. Bioremediation is

Question 20 20. A bioremediator is

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Question 21 21. Yeast are added to sourdough bread to

Question 22 22. Lactic acid bacteria can be found in all of the following places EXCEPT

Question 23 23. Bacteria like Lactobacillus produce what compound required for the production of sauerkraut, yogurt, and sourdough?

Question 24 24. During lactic acid fermentation

Question 25 25. Mutant bacteria are used for the Ames test. What molecule are they not able to make on their own?

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Question 26 26. What is the purpose of the rat liver enzymes in the Ames test?

Question 27 27. Which type of bacteria are often used for the Ames test?

Question 28 28. What is a bacterial colony?

Question 29 29. Today, the bacteria and molds used to make cheese usually comes from

Question 30 30. Genetic engineering

Food and Industrial Microbiology Chapter Exam Instructions

Choose your answers to the questions and click 'Next' to see the next question. You can skip questions if you would like and come back to them later with the "Go To First Skipped Question" button. When you have completed the practice exam, a green submit button will appear. Click it to see your results. You will lose your work if you close or refresh this page. Good luck!

Microbiology 101: Intro to Microbiology  /  Science Courses
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