Food And Industrial Microbiology - Microbiology An Evolving Science

Course

Microbiology

Study Pack

Set 1: Microbial Life: Origin and Discovery

Set 2: Observing the Microbial Cell

Set 3: Cell Structure and Function

Set 4: Bacterial Culture, Growth, and Development

Set 5: Environmental Influences and Control of Microbial Growth

Set 6: Viruses

Set 7: Genomes and Chromosomes

Set 8: Transcription, Translation, and Bioinformatics

Set 9: Gene Transfer, Mutations, and Genome Evolution

Set 10: Molecular Regulation

Set 11: Viral Molecular Biology

Set 12: Biotechniques and Synthetic Biology

Set 13: Energetics and Catabolism

Set 14: Electron Flow in Organotrophy, Lithotrophy, and Phototrophy

Set 15: Biosynthesis

Set 16: Food and Industrial Microbiology

Set 17: Origins and Evolution

Set 18: Bacterial Diversity

Set 19: Archaeal Diversity

Set 20: Eukaryotic Diversity

Set 21: Microbial Ecology

Set 22: Microbes in Global Elemental Cycles

Set 23: Human Microbiota and Innate Immunity

Set 24: The Adaptive Immune Response

Set 25: Microbial Pathogenesis

Set 26: Microbial Diseases

Set 27: Antimicrobial Therapy

Set 28: Clinical Microbiology and Epidemiology

Set 16 Food And Industrial Microbiology

Back to Sets

Set 16 Food And Industrial Microbiology

Question 1

(Multiple Choice)

Free

Alkaline fermentations raise pH through the catabolism of

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

Answer

Question 2

(Multiple Choice)

Free

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

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

Answer

Question 3

(Multiple Choice)

Free

Which of the following is the source of alginate, an important food additive?

A) kelp
B) the yeast Saccharomyces
C) shiitake
D) Agaricus bisporus
E) enoki

Answer