Microbiology
Abnormal fermentation of cabbage may result in a cheese like odour caused by

butyric acid
caprioc acid and Valeric acid
propionic acid
all of these

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Microbiology
Which statement is true about flavouring materials spices, garlic etc. added to Dill pickles?

These markedly stimulate or inhibit the acid forming bacteria
They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles
None of these
They may improve texture of the pickle

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