Microbiology An excessively high temperature in the fermentation of sauerkraut may inhibit the growth of Leuconostoc Pediococcus cerevisiae both (a) and (b) none of these Leuconostoc Pediococcus cerevisiae both (a) and (b) none of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following property(ies), shown by the organisms belong(s) to the family Enterobacteriaceae? They are oxidase-negative All of these They ferment glucose They are catalase-positive They are oxidase-negative All of these They ferment glucose They are catalase-positive ANSWER DOWNLOAD EXAMIANS APP
Microbiology In Widal test the significant titres for H agglutinins is 1:100 ormore 1:400 or more 1:50 or more 1:200 or more 1:100 ormore 1:400 or more 1:50 or more 1:200 or more ANSWER DOWNLOAD EXAMIANS APP
Microbiology The enzyme, which hydrolyses the murein is perxoidase tannase lysozyme none of these perxoidase tannase lysozyme none of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology The elimination of the scum of yeasts in the brine during the fermentation include agitation of the surface addition of the mustard oil addition of the sorbic acid all of these agitation of the surface addition of the mustard oil addition of the sorbic acid all of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology Slimy or ropy kraut is caused by None of these Lactobacillus lactis encapsulated varieties of Lactobacillus plantarum encapsulated varieties of Lactobacillus brevis None of these Lactobacillus lactis encapsulated varieties of Lactobacillus plantarum encapsulated varieties of Lactobacillus brevis ANSWER DOWNLOAD EXAMIANS APP
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