Microbiology Blackening in pickles occurs due to 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 growth of Pencillium both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Microbiology Prodigiosin (red pigment) is produced by members of genus Serratia Hafnia Enterobacter Cirobacter Serratia Hafnia Enterobacter Cirobacter ANSWER DOWNLOAD EXAMIANS APP
Microbiology Slippery pickles occur due to both (a) and (b) broken scums of film yeasts on the surface of brine growth of encapsulated bacteria addition of high amount of salt both (a) and (b) broken scums of film yeasts on the surface of brine growth of encapsulated bacteria addition of high amount of salt ANSWER DOWNLOAD EXAMIANS APP
Microbiology The most important bacterium developing acidity in both low and high salt brines is L. plantarum L. brevis B. subtilis L. lactis L. plantarum L. brevis B. subtilis L. lactis ANSWER DOWNLOAD EXAMIANS APP
Microbiology Bacteria are hyper parasitic saprophytic all of these symbiotic hyper parasitic saprophytic all of these symbiotic ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following is true to prevent botulism from smoked fish? Good sanitation should be maintained throughout production and handling Fish should be immediately frozen after packaging and kept frozen All of these 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 Fish should be immediately frozen after packaging and kept frozen All of these The fish should be heated at its coolest part to at least 82°C for 30 min during or after smoking ANSWER DOWNLOAD EXAMIANS APP
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