Question 1

Which of the following statements about Louis Pasteur's discovery of pasteurization is correct?

Accepted Answer

Pasteur originally experimented with beer, not milk, to develop pasteurization.

Question 2

Which of the following best describes the difference between food spoilage and food contamination?

Accepted Answer

Food spoilage refers to microbial changes making food unfit to eat, while food contamination refers to the presence of human pathogens.

Question 3

Which of the following is NOT a method of food preservation discussed in the lecture?

Accepted Answer

Irradiation with gamma rays

Question 4

A food product is stored at $$8^	ext{o}C$$ and $$2^	ext{o}C. $$According to the food preservation graph, which statement is correct regarding microbial growth?

Accepted Answer

Microbial growth is slower at $$2^	ext{o}C$$ than at $$8^	ext{o}C.$$

Question 5

Which of the following is a correct pairing of microbe and food product?

Accepted Answer

Rhizopus – tempeh

Question 6

What is the main purpose of fermentation in food preservation?

Accepted Answer

To preserve food by making it inedible for predatory microbes and adding flavors

Question 7

During cheese production, what is the role of proteases (rennet)?

Accepted Answer

They coagulate milk protein to form curds, making harder cheeses.

Question 8

Which of the following best explains why some cheeses and yogurts are safe for lactose-intolerant individuals?

Accepted Answer

Lactose is digested and fermented to lactate by bacteria.

Question 9

Which microbe is responsible for the production of nori (used in sushi)?

Accepted Answer

Porphyra (red algae)

Question 10

Which of the following is a correct description of the process of bread rising?

Accepted Answer

Saccharomyces cerevisiae ferments pyruvate to ethanol and $$CO_2$$, and $$CO_2$$ causes bread to rise.

Question 11

Which of the following statements about industrial fermenters is correct?

Accepted Answer

They provide controlled environments for maximum microbial production, including pH, aeration, and temperature.

Question 12

A patient develops flaccid paralysis after eating food from a bulging can. Which microbial toxin is most likely responsible, and what is its mechanism?

Accepted Answer

Clostridium botulinum toxin; inhibits synaptic vesicle fusion, preventing muscle activation.

Question 13

Which of the following is a real-world example of food contamination discussed in the lecture?

Accepted Answer

2008 outbreak of Salmonella enterica from peanut products

Question 14

Which of the following is a correct statement about the use of recombinant DNA technology in industrial microbiology?

Accepted Answer

Recombinant genes on plasmids allow bacteria to produce large quantities of human proteins.

Question 15

Which of the following best explains why alcohol is an effective preservative in beer and wine?

Accepted Answer

Alcohol destroys bacterial contaminants, making the beverage safer.

Question 16

Which of the following is a correct pairing of microbe and its industrial product?

Accepted Answer

Xanthomonas campestris – xanthan gum

Question 17

Which of the following is a correct sequence of steps in the production of cheese?

Accepted Answer

Milk fermentation → Cheddaring the curd → Shaping the curd → Brining

Question 18

Which of the following best describes the role of Oenococcus oeni in wine production?

Accepted Answer

It carries out malolactic fermentation, converting malic acid to lactic acid.

Question 19

Which of the following is a correct statement about the production of insulin using bacteria?

Accepted Answer

The human insulin gene is inserted into bacteria, which then produce insulin identical to human insulin.

Question 20

Which of the following is a correct example of an alkaline fermented food and its microbial agent?

Accepted Answer

Natto – Bacillus

Food and Industrial Microbiology: Spoilage, Preservation, Fermentation, and Biotechnology

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