Chapter 28: Applied and Industrial Microbiology
Below you will find answers to the "Review" study questions found at the end of this chapter in Microbiology: An Introduction 7th edition.
1.  Industrial microbiology is the science of using microorganisms to produce products or accomplish a process. Industrial microbiology provides (1) chemicals such as antibiotics that would not otherwise be available, (2) processes to remove or detoxify pollutants, (3) fermented foods that have desirable flavors or enhanced shelf life, and (4) enzymes for manufacturing a variety of goods.
2.  The goal of commercial sterilization is to eliminate spoilage and disease-causing organisms. The goal of hospital sterilization is complete sterilization.
3.  The acid in the berries will prevent the growth of some microbes.
4.  A presterilized package is aseptically filled with presterilized food.
5. 

Hard cheese is ripened by lactic acid bacteria growing anaerobically in the interior of the curd. Soft cheese is ripened by molds growing aerobically on the outside of the curd.
6. 

7.  Nutrients must be dissolved in water; water is also needed for hydrolysis. Malt is the carbon and energy source that the yeast will ferment to make alcohol. Malt contains glucose and maltose from the action of amylases on starch in seeds (barley).
8.  A primary metabolite is produced during trophophase; a secondary metabolite, during idiophase.

9.  A bioreactor provides the following advantages over simple flask containers:
·  Larger culture volumes can be grown.
·  Process instrumentation for monitoring and controlling critical environmental conditions such as pH, temperature, dissolved oxygen, and aeration can be used.
·  Sterilization and cleaning systems are designed in place.
·  Aseptic sampling and harvest systems for in-process sampling exist.
·  Improved aeration and mixing characteristics result in improved cell growth and high final cell densities.
·  A high degree of automation is possible.
·  Process reproducibility is improved.
10. (1) Enzymes don't produce hazardous wastes; (2) Enzymes work under reasonable conditions, e.g., they don't require high temperatures or acidity; (3) Eliminates the need to use petroleum in chemical syntheses of solvents such as alcohol and acetone; (4) Enzymes are biodegradable; (5) Enzymes are not toxic.
11. The production of ethyl alcohol from corn; or methane from sewage. Alcohols and hydrogen are produced by fermentation; methane is produced by anaerobic respiration.
Below you will find answers to the "Multiple-Choice" study questions found at the end of this chapter in Microbiology: An Introduction, 7th edition.
1.  c
2.  b
3.  e
4.  c
5.  b
6.  c
7.  a
8.  a
9.  b
10. a
Note: The answers to the Critical Thinking and Clinical Applications questions are available to instructors only, and are found in the Instructor's Manual.