Microbiology

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The sour flavor in some fermented foods is usually the result of (acetic/benzoic/lactic) acid production. Started by jrubin	1 Replies 160 Views	Oct 17, 2019 by olivia_paige29
The definition of (fermentation/cultivation/processing) used by food microbiologists is a desirable ... Started by jeatrice	3 Replies 201 Views	Oct 17, 2019 by Liddy
Food poisoning is often the result of ingesting microbial toxins, not the microbes themselves. Started by Bernana	1 Replies 193 Views	Oct 17, 2019 by ntsoane kedibone
Through recombinant DNA technology, many plants now can manufacture their own Bt toxin, which ... Started by student77	3 Replies 190 Views	Oct 17, 2019 by pangili4
Cold is preferred for storing food because it retards microbial growth by slowing down metabolic processes. Started by vicotolentino	1 Replies 188 Views	Oct 17, 2019 by mariahkathleeen
Amino acid and vitamin supplements are prepared from extracts of microbial cultures. Started by Bob-Dole	3 Replies 201 Views	Oct 17, 2019 by Smiles0805
Most microbes need an environment that has a water activity of at least 0.90. Started by fox	1 Replies 208 Views	Oct 17, 2019 by abctaiwan
Which of the following may result from eating tuna sashimi (raw fish)? Started by plus1	3 Replies 200 Views	Oct 17, 2019 by janeli
Which of the following is a microbial product used to reduce crop damage? Started by FButt	1 Replies 182 Views	Oct 17, 2019 by honnalora
A patient is brought to the emergency room in a comatose state. The family reports he had complained ... Started by gbarreiro	3 Replies 206 Views	Oct 17, 2019 by lkoler
Which of the following microorganisms associated with food poisoning thrives in cold storage? Started by BrownTown3	1 Replies 178 Views	Oct 17, 2019 by ryrychapman11
Which of the following is the CORRECT sequence of steps for beer preparation? Started by Cooldude101	3 Replies 178 Views	Oct 17, 2019 by asware1
Which of the following statements concerning the biochemical oxygen demand (BOD) is CORRECT? Started by maegan_martin	1 Replies 186 Views	Oct 17, 2019 by LVPMS
During treatment of water to make it potable, about 90% of the microbes are removed Started by 809779	3 Replies 160 Views	Oct 17, 2019 by s.meritte
What was the first substance produced by microorganisms to be used pharmaceutically? Started by nevelica	1 Replies 163 Views	Oct 17, 2019 by cuttiesgirl16
Which of the following pairs of industrial microbial products and their uses is MISMATCHED? Started by natalie2426	3 Replies 186 Views	Oct 17, 2019 by jesse.fleming
Undercooked shellfish contaminated with ________ can lead to foodborne illness. Started by bobthebuilder	1 Replies 198 Views	Oct 17, 2019 by mcinincha279
Which of the following methods of preserving food sterilizes it? Started by Brittanyd9008	3 Replies 186 Views	Oct 17, 2019 by Joy Chen
Which of the following is used in both food production and industrial fermentation? Started by rayancarla1	1 Replies 173 Views	Oct 17, 2019 by cdmart10
An intrinsic factor of food that can determine whether spoilage occurs is Started by mia	3 Replies 345 Views	Oct 17, 2019 by tjayeee
Which of the following results when ethanol is allowed to oxidize to acetic acid following the ... Started by RODY.ELKHALIL	1 Replies 181 Views	Oct 17, 2019 by hanadaa
Why is the pasta you buy from the grocery store shelf considered a nonperishable food? Started by mp14	3 Replies 239 Views	Oct 17, 2019 by chjcharjto14
The fermentation product known as silage is Started by sc00by25	1 Replies 160 Views	Oct 17, 2019 by kjo;oj
Why are "fortified" foods more likely to spoil than are unfortified foods? Started by neverstopbelieb	3 Replies 257 Views	Oct 17, 2019 by ynlevi
Sourdough bread is produced using Started by c0205847	1 Replies 165 Views	Oct 17, 2019 by nathang24