Food Microbiology Latest Research Quiz: January 2013

2.

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

25 µg Fluconazole
100 units Amphotericin
10 µg Ketoconazole
100 units Nystatin

Correct Answer

A. 100 units Nystatin

Explanation

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.

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3.

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

Pathogenic bacteria
Protozoan parasites
Mycotoxigenic fungi
Enteric viruses

Correct Answer

A. Mycotoxigenic fungi

Explanation

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.

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4.

The influence of Galactooligosaccharides and modified waxy maize starch in yogurt was:

Galactooligosaccharides and modified waxy maize starch produced increased firmness in the yogurt
Galactooligosaccharides and modified waxy maize starch produced lower levels of synersesis.
Galactooligosaccharides produced a sour flavor, while modified waxy maize starch produced a sweet flavor
Galactooligosaccharides produced increased firmness; however, modified waxy maize starch produced a less firm yogurt.

Correct Answer

A. 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.

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5.

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

They could help certain prebiotic bacteria survive heating from cooking.
They could raise temperatures bacteria require for growth, allowing for prolonged room temperature storage.
They could be used as antimicrobials.
They could be used as nanoemulsifiers.

Correct Answer

A. 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.

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6.

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

Pectin, glycerol, and chitosan nanoparticles
Glycerol and algenic acid
Carrageenan and micelle nanoparticles
Calcium alginate and silica nanoparticles

Correct Answer

A. Pectin, glycerol, and chitosan nanoparticles

Explanation

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.

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7.

What was the effect of Proanhocyanidin oligomers isolated from Salacia retculata extract?

They proved to have antifungal properties
They proved to have pancreatic lipase inhibitory activity
They proved to have proteasome inhibitor activity
They proved to contain antioxidant qualities

Correct Answer

A. They proved to have pancreatic lipase inhibitory activity

Explanation

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.

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8.

Red wine extracts may be beneficial for people undergoing...

Dehydration
Radiation therapy
Pregnancy
Oxidative stress

Correct Answer

A. Oxidative stress

Explanation

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.

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9.

What is a potential application of Tannin additives in wine?

Changing the color of the wine during fermentation
Eliminating hangovers when consumed
Food for yeast cells during fermentation
Increasing alcohol yield during fermentation

Correct Answer

A. Changing the color of the wine during fermentation

Explanation

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.

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10.

Which is NOT a nutritional benefit to the Rice Bean?

Unsaturated fatty linoleic, and linolenic acids
Albumin and globulin proteins
Anthocyanins
Protein in vitro digestibility of 54.23%

Correct Answer

A. Anthocyanins

Explanation

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.

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Food Microbiology Latest Research Quiz: January 2013

What environmental conditions resulted in the highest amount of toxin production by the fungi Aspergillus flavus in rice?

Quiz Preview

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

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

The influence of Galactooligosaccharides and modified waxy maize starch in yogurt was:

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

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

What was the effect of Proanhocyanidin oligomers isolated from Salacia retculata extract?

Red wine extracts may be beneficial for people undergoing...

What is a potential application of Tannin additives in wine?

Which is NOT a nutritional benefit to the Rice Bean?