Microbiology Black kraut is caused by the plant enzymes the combined actions of plant enzymes and micro-organisms None of these the micro-organisms the plant enzymes the combined actions of plant enzymes and micro-organisms None of these the micro-organisms ANSWER DOWNLOAD EXAMIANS APP
Microbiology The growth of black-pigmented Bacillus nigrificans, a causative agent of black pickle is favoured by All of these low level of available nitrogen neutral or slightly alkaline brine presence of carbohydrate like glucose All of these low level of available nitrogen neutral or slightly alkaline brine presence of carbohydrate like glucose ANSWER DOWNLOAD EXAMIANS APP
Microbiology In Widal test the significant titres for H agglutinins is 1:200 or more 1:400 or more 1:100 ormore 1:50 or more 1:200 or more 1:400 or more 1:100 ormore 1:50 or more ANSWER DOWNLOAD EXAMIANS APP
Microbiology Salmonellae can also be killed by all of these pasteurisation chlorination boiling all of these pasteurisation chlorination boiling ANSWER DOWNLOAD EXAMIANS APP
Microbiology Too long a fermentation of sauerkraut may favour the growth of Bacillus subtilis none of these Lactobacillus brevis Lactobacillus lactis Bacillus subtilis none of these Lactobacillus brevis Lactobacillus lactis ANSWER DOWNLOAD EXAMIANS APP
Microbiology Bacterial spoilage is identified by which of the following morphological characteristics? All of these Encapsulation Cell aggregation Endospores All of these Encapsulation Cell aggregation Endospores ANSWER DOWNLOAD EXAMIANS APP
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