Microbiology An excessively high temperature in the fermentation of sauerkraut may inhibit the growth of Pediococcus cerevisiae both (a) and (b) Leuconostoc none of these Pediococcus cerevisiae both (a) and (b) Leuconostoc none of these ANSWER DOWNLOAD EXAMIANS APP
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 They may improve texture of the pickle None of these 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 They may improve texture of the pickle None of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology Slimy or ropy kraut is caused by encapsulated varieties of Lactobacillus brevis encapsulated varieties of Lactobacillus plantarum Lactobacillus lactis None of these encapsulated varieties of Lactobacillus brevis encapsulated varieties of Lactobacillus plantarum Lactobacillus lactis None of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology Bacteria are symbiotic hyper parasitic saprophytic all of these symbiotic hyper parasitic saprophytic all of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology Floaters or bloaters may result from all of these hetero fermentative lactic acid bacteria gas being formed by yeasts hollow cucumbers all of these hetero fermentative lactic acid bacteria gas being formed by yeasts hollow cucumbers ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following is a food infection? Salmonellois Botulism None of these Staphylococcal intoxication Salmonellois Botulism None of these Staphylococcal intoxication ANSWER DOWNLOAD EXAMIANS APP
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