Food Microbiology Latest Research Quiz: January 2013

10 Questions | By Ift525 | Updated: Mar 20, 2022 | Attempts: 512

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Food Microbiology Latest Research Quiz: January 2013 - Quiz

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%