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Food Microbiology Latest Research Quiz: January 2013

10 Questions
Microbiology Quizzes & Trivia

Test your knowledge of recent food microbiology published research! All questions relate to food microbiology researched published in the January 2013 Journal of Food Science.

Questions and Answers
  • 1. 
    What environmental conditions resulted in the highest amount of toxin production by the fungi Aspergillus flavus in rice?
    • A. 

      0.90 to 0.92 aw with a temperature of 20° C.

    • B. 

      0.70 to 0.72 aw with a temperature of 40° C.

    • C. 

      0.37 to 0.40 aw with a temperature of 40° C.

    • D. 

      27 to 0.30 aw with a temperature of 20° C.

  • 2. 
    Which other drug was 200 µg Dehydrozingerone comparable to in regards to the antibiotic susceptibility of A. Ochraceus?
    • A. 

      25 µg Fluconazole

    • B. 

      100 units Amphotericin

    • C. 

      10 µg Ketoconazole

    • D. 

      100 units Nystatin

  • 3. 
    A new method of multiplex real-time PCR was developed to detect and quantify what?
    • A. 

      Pathogenic bacteria

    • B. 

      Protozoan parasites

    • C. 

      Mycotoxigenic fungi

    • D. 

      Enteric viruses

  • 4. 
    The influence of Galactooligosaccharides and modified waxy maize starch in yogurt was:
    • A. 

      Galactooligosaccharides and modified waxy maize starch produced increased firmness in the yogurt

    • B. 

      Galactooligosaccharides and modified waxy maize starch produced lower levels of synersesis.

    • C. 

      Galactooligosaccharides produced a sour flavor, while modified waxy maize starch produced a sweet flavor

    • D. 

      Galactooligosaccharides produced increased firmness; however, modified waxy maize starch produced a less firm yogurt.

  • 5. 
    After the study published this month, what are potential practical applications of Quaternary-Based Chitin/Chitosan Derivatives?
    • A. 

      They could help certain prebiotic bacteria survive heating from cooking.

    • B. 

      They could raise temperatures bacteria require for growth, allowing for prolonged room temperature storage.

    • C. 

      They could be used as antimicrobials.

    • D. 

      They could be used as nanoemulsifiers.

  • 6. 
    What was added to banana puree films to reduce water vapor permeation rate, increase film handability, and promote elongation?
    • A. 

      Pectin, glycerol, and chitosan nanoparticles

    • B. 

      Glycerol and algenic acid

    • C. 

      Carrageenan and micelle nanoparticles

    • D. 

      Calcium alginate and silica nanoparticles

  • 7. 
    What was the effect of Proanhocyanidin oligomers isolated from Salacia retculata extract?
    • A. 

      They proved to have antifungal properties

    • B. 

      They proved to have pancreatic lipase inhibitory activity

    • C. 

      They proved to have proteasome inhibitor activity

    • D. 

      They proved to contain antioxidant qualities

  • 8. 
    Red wine extracts may be beneficial for people undergoing...
    • A. 

      Dehydration

    • B. 

      Radiation therapy

    • C. 

      Pregnancy

    • D. 

      Oxidative stress

  • 9. 
    What is a potential application of Tannin additives in wine?
    • A. 

      Changing the color of the wine during fermentation

    • B. 

      Eliminating hangovers when consumed

    • C. 

      Food for yeast cells during fermentation

    • D. 

      Increasing alcohol yield during fermentation

  • 10. 
    Which is NOT a nutritional benefit to the Rice Bean?
    • A. 

      Unsaturated fatty linoleic, and linolenic acids

    • B. 

      Albumin and globulin proteins

    • C. 

      Anthocyanins

    • D. 

      Protein in vitro digestibility of 54.23%