Question 1

With respect to an industrial process, what are upstream and downstream processing methods, and how do they differ?

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Question 2

What categories of foods may be spoiled by psychrotrophs? Why are these organisms a particular problem with fish?

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Question 3

The human pathogen E. coli O157:H7 was first identified in ground beef. How did it get there, and what does an infection with it cause and do to humans? Why do you suppose infections are more prevalent in ground meat than on a steak?

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Question 4

Compare and contrast the desirable flavors and off-flavors that may come about during the ethanolic fermentation to make beer and wine.

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Question 5

Why does bread sometimes turn red? Describe the "miracle" with which this has been associated.

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Question 6

Describe several physical means of food preservation.

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Question 7

Why is Agrobacterium used in genetic engineering of plants? Briefly explain the Agrobacterium expression system.

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Question 8

Describe some of the characteristics that industrial strains of microbes must possess.

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Question 9

What makes a company dealing with industrial microbiology a success?

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Question 10

Compare and contrast the primary and secondary fermentations involved in winemaking.

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Quiz 16: Food and Industrial Microbiology