Food Microbiology Latest Research Quiz: January 2013
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.
- 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.
Correct Answer
A. 0.90 to 0.92 aw with a temperature of 20° C.Explanation
The highest amount of toxin production by the fungi Aspergillus flavus in rice occurs under environmental conditions of 0.90 to 0.92 aw (water activity) and a temperature of 20° C.Rate this question:
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- 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
Correct Answer
D. 100 units NystatinExplanation
Dehydrozingerone is a compound that has shown potential antimicrobial activity. In this question, it is being compared to other drugs in terms of their antibiotic susceptibility against A. Ochraceus. The correct answer states that Dehydrozingerone is comparable to 100 units of Nystatin. This means that both Dehydrozingerone and Nystatin have similar effectiveness in inhibiting the growth of A. Ochraceus. The other options, Fluconazole, Amphotericin, and Ketoconazole, are not as effective as Nystatin in this regard.Rate this question:
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- 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
Correct Answer
C. Mycotoxigenic fungiExplanation
The new method of multiplex real-time PCR was developed to detect and quantify mycotoxigenic fungi. This technique allows for the simultaneous detection of multiple fungal species that produce mycotoxins, which are toxic substances produced by certain fungi. By using this method, researchers can accurately identify and quantify the presence of mycotoxigenic fungi, which is important for food safety and preventing contamination of crops and agricultural products.Rate this question:
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- 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.
Correct Answer
B. Galactooligosaccharides and modified waxy maize starch produced lower levels of synersesis.Explanation
The correct answer is that Galactooligosaccharides and modified waxy maize starch produced lower levels of synersesis. This means that these ingredients helped to reduce the separation of liquid from the yogurt, resulting in a more stable and less watery texture.Rate this question:
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- 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.
Correct Answer
C. They could be used as antimicrobials.Explanation
Quaternary-Based Chitin/Chitosan Derivatives have the potential to be used as antimicrobials. This means that they can be effective in inhibiting the growth and spread of microorganisms such as bacteria, fungi, and viruses. By using these derivatives, they can be incorporated into various products and applications to prevent or control microbial contamination. This can be beneficial in industries such as food processing, healthcare, and pharmaceuticals, where the prevention of microbial growth is crucial for safety and quality purposes.Rate this question:
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- 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
Correct Answer
A. Pectin, glycerol, and chitosan nanoparticlesExplanation
Pectin, glycerol, and chitosan nanoparticles were added to the banana puree films to achieve multiple improvements. Firstly, the addition of pectin helps in reducing the water vapor permeation rate, which means that the films become less permeable to moisture. Secondly, glycerol is added to increase film handability, making it easier to handle and manipulate. Lastly, the inclusion of chitosan nanoparticles promotes elongation of the films, allowing them to stretch without breaking. Collectively, these additives enhance the overall performance and properties of the banana puree films.Rate this question:
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- 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
Correct Answer
B. They proved to have pancreatic lipase inhibitory activityExplanation
Proanhocyanidin oligomers isolated from Salacia retculata extract were found to have pancreatic lipase inhibitory activity. This means that they can inhibit the activity of pancreatic lipase, an enzyme involved in the digestion and absorption of dietary fats. This inhibition can potentially lead to a reduction in fat absorption, making these oligomers beneficial for weight management and prevention of obesity-related diseases.Rate this question:
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- 8.
Red wine extracts may be beneficial for people undergoing...
- A.
Dehydration
- B.
Radiation therapy
- C.
Pregnancy
- D.
Oxidative stress
Correct Answer
D. Oxidative stressExplanation
Red wine extracts contain antioxidants, such as resveratrol, which can help reduce oxidative stress in the body. Oxidative stress occurs when there is an imbalance between the production of free radicals and the body's ability to neutralize them. This can lead to damage to cells and tissues. By consuming red wine extracts, individuals may be able to increase their antioxidant levels and counteract the effects of oxidative stress. However, it is important to note that moderation is key, as excessive alcohol consumption can have negative health effects.Rate this question:
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- 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
Correct Answer
A. Changing the color of the wine during fermentationExplanation
Tannin additives can be used to change the color of wine during fermentation. Tannins are natural compounds found in grape skins, seeds, and stems, and they contribute to the color and flavor of wine. By adding tannin additives, winemakers can manipulate the color of the wine, making it darker or lighter depending on their desired outcome. This can be particularly useful in ensuring consistency in the color of the wine produced, as well as achieving the desired aesthetic appeal.Rate this question:
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- 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%
Correct Answer
C. AnthocyaninsExplanation
Anthocyanins are not a nutritional benefit of Rice Bean. While Rice Bean does provide unsaturated fatty acids, albumin and globulin proteins, and a protein digestibility of 54.23%, it does not contain anthocyanins. Anthocyanins are pigments responsible for the red, blue, and purple colors in certain fruits and vegetables, but they do not contribute to the nutritional value of Rice Bean.Rate this question:
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Current Version
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Mar 20, 2023Quiz Edited by
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Feb 14, 2013Quiz Created by
Ift525
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