Microbiology Blackening in pickles occurs due to growth of Pencillium both (a) and (b) None of these the formation of hydrogen sulfide by bacteria growth of Pencillium both (a) and (b) None of these the formation of hydrogen sulfide by bacteria ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which statement is true about flavouring materials spices, garlic etc. added to Dill pickles? 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 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 These markedly stimulate or inhibit the acid forming bacteria ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following serotypes of Salmonella does not produce H2S? Both (a) and (b) S paratyphi A S choleraesuis None of these Both (a) and (b) S paratyphi A S choleraesuis None of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following gram-negative bacteria is/are not aerobic? Pseudomonas None of these Escherichia Neisseria Pseudomonas None of these Escherichia Neisseria ANSWER DOWNLOAD EXAMIANS APP
Microbiology Species of Shigella which is predominant in India is S dysenteriae S flexneri S sonnei S boydii S dysenteriae S flexneri S sonnei S boydii ANSWER DOWNLOAD EXAMIANS APP
Microbiology Too long a fermentation of sauerkraut may favour the growth of Bacillus subtilis Lactobacillus lactis none of these Lactobacillus brevis Bacillus subtilis Lactobacillus lactis none of these Lactobacillus brevis ANSWER DOWNLOAD EXAMIANS APP
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