Microbiology Coliform bacteria on fermentation of carbohydrates yields acetic acid lactic acid all of these formic acid acetic acid lactic acid all of these formic acid 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 improve texture of the pickle None of these They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles These markedly stimulate or inhibit the acid forming bacteria They may improve texture of the pickle None of these They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles ANSWER DOWNLOAD EXAMIANS APP
Microbiology The milk streptococci produce acetoin that gets spontaneously oxidized yielding a flavorings agent (responsible for aroma of butter) that is acetone acetyl coA butyric acid diacetyl acetone acetyl coA butyric acid diacetyl ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following determine the pathogenicity of Yersinia pestis? All of these V and W antigens F1 envelope antigen Production of pigmented colonies on haemin containing media All of these V and W antigens F1 envelope antigen Production of pigmented colonies on haemin containing media ANSWER DOWNLOAD EXAMIANS APP
Microbiology The enzyme, which hydrolyses the murein is lysozyme none of these tannase perxoidase lysozyme none of these tannase perxoidase ANSWER DOWNLOAD EXAMIANS APP
Microbiology Group I C. botulinum strains generally includes in all types of strains (non-proteolytic) E and F all types of strains (proteolytic)A, B and F None of these all types of strains (proteolytic)C, D and F all types of strains (non-proteolytic) E and F all types of strains (proteolytic)A, B and F None of these all types of strains (proteolytic)C, D and F ANSWER DOWNLOAD EXAMIANS APP
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