Microbiology Blackening in pickles occurs due to both (a) and (b) None of these growth of Pencillium the formation of hydrogen sulfide by bacteria both (a) and (b) None of these growth of Pencillium the formation of hydrogen sulfide by bacteria ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following serotypes of Salmonella does not produce H2S? S choleraesuis Both (a) and (b) None of these S paratyphi A S choleraesuis Both (a) and (b) None of these S paratyphi A ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following is true to prevent botulism from smoked fish? Fish should be immediately frozen after packaging and kept frozen The fish should be heated at its coolest part to at least 82°C for 30 min during or after smoking Good sanitation should be maintained throughout production and handling All of these Fish should be immediately frozen after packaging and kept frozen The fish should be heated at its coolest part to at least 82°C for 30 min during or after smoking Good sanitation should be maintained throughout production and handling All of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology Heat-labile enterotoxin of Escherichia coli activates none of these guanylate cyclase adenylate cyclase both (a) and (b) none of these guanylate cyclase adenylate cyclase both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Microbiology Slimy or ropy kraut is caused by Lactobacillus lactis encapsulated varieties of Lactobacillus brevis encapsulated varieties of Lactobacillus plantarum None of these Lactobacillus lactis encapsulated varieties of Lactobacillus brevis encapsulated varieties of Lactobacillus plantarum None of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following property(ies) is/are seen in the members of family Enterobacteriaceae? They are catalase-positive They are oxidase-negative They reduce nitrates to nitrites They ferment glucose They are catalase-positive They are oxidase-negative They reduce nitrates to nitrites They ferment glucose ANSWER DOWNLOAD EXAMIANS APP
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