Microbiology Human Perspective 6th Edition By Nester Anderson – Test Bank
The Diversity of Prokaryotic Organisms
Multiple Choice Questions
- It has been estimated that 99% of the intestinal bacteria are
B. obligate aerobes.
C. facultative aerobes.
D. obligate anaerobes.
- The methanogens
A.are part of the Archaea.
B. oxidize hydrogen gas to produce methane.
C. appear only in aerobic environments.
D. use oxygen as a terminal electron acceptor.
E. are part of the Archaea AND oxidize hydrogen gas to produce methane.
- Methanogens often grow in association with
B. lithotrophic bacteria.
C. photosynthetic bacteria.
D. fermentative bacteria.
- Comparatively greater energy is released when
A.carbon dioxide is the final electron acceptor.
B. hydrogen is the final electron acceptor.
C. nitrate is the final electron acceptor.
D. oxygen is the final electron acceptor.
- Hydrogen sulfide
A.is produced when sulfur compounds are used as terminal electron acceptors
B. may react with iron to produce a black precipitate.
C. is produced by Desulfovibrio.
D. has a rotten egg smell.
E. All of the choices are correct.
A.are a form of reproduction.
B. are a dormant form of a bacterium.
C. are formed by members of medically relevant groups of bacteria.
D. are involved in anaerobic respiration.
E. are a dormant form of a bacterium AND are formed by members of medically relevant groups of bacteria.
- Lactic acid bacteria such as Lactococcus
A. produce catalase.
B. are obligate fermenters.
C. require anaerobic environments.
D. use oxygen as a final electron acceptor.
- Streptococcus pyogenes
A. is alpha-hemolytic.
B. is gamma hemolytic.
C. is beta hemolytic.
D. may form endospores.
E. is alpha-hemolytic AND may form endospores.
- The lactobacilli, in their role as normal flora of the vagina, help the vagina resist infection by contributing to
A.the neutrality of the vaginal mucus.
B. acidity of the vagina.
C. food for the resident vaginal flora.
D. fertility of the host.
- Which of the following colonize the vagina during childbearing years?
E. Clostridium AND Lactobacilli
- A particular characteristic of disease-causing Streptococcus is
C. lactic acid production.
D. growth at refrigerator temperatures.
A. produces propionic acid.
B. produces lactic acid.
C. is responsible for the holes in Swiss cheese.
D. requires aerobic environments.
E. produces propionic acid AND is responsible for the holes in Swiss cheese.
- Which of the following microbes is (are) important to cheese-making?
A.lactic acid bacteria
B. Clostridium acetylbutylicum
E. lactic acid bacteria AND Propionibacterium