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Question 22.The factor that is most responsible for the flavors and colors of cheeses such as blue cheese and Roquefort is
Question 33.Lactic acid bacteria
Question 44.Rennin is often added to cheeses to
Question 55.A microbial factory
Question 66.Which of the following is NOT a reason E. coli is used as a host organism in microbial factories?
Question 77.A plasmid
Question 88.Which of the following are advantages of using Pseudomonas to produce vitamin B12
Question 99.Sources of indigo dye include:
Question 1010.Using cellulase to soften stiff cotton fabrics is called
Question 1111.The clothing industry uses microbes for all of the following EXCEPT
Question 1212.Bioremediation is
Question 1313.Distillation is
Question 1414.Saccharomyces cerevisiae is
Question 1515.During fermentation, ethanol is
Question 1616.Why does fermentation by Saccharomyces cerevisiae only produce a maximum of 17% ethanol?
Question 1717.Which of the following statements is FALSE?
Question 1818.Why is bioaugmentation not the answer for large scale, environmental pollution remediation?
Question 1919.Bioremediation is
Question 2020.A bioremediator is
Question 2121.Yeast are added to sourdough bread to
Question 2222.Lactic acid bacteria can be found in all of the following places EXCEPT
Question 2323.Bacteria like Lactobacillus produce what compound required for the production of sauerkraut, yogurt, and sourdough?
Question 2424.During lactic acid fermentation
Question 2525.Mutant bacteria are used for the Ames test. What molecule are they not able to make on their own?
Question 2626.What is the purpose of the rat liver enzymes in the Ames test?
Question 2727.Which type of bacteria are often used for the Ames test?
Question 2828.What is a bacterial colony?
Question 2929.Today, the bacteria and molds used to make cheese usually comes from
Question 3030.Genetic engineering
Food and Industrial Microbiology Chapter Exam Instructions
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