Microbiology of Foods Enumeration of microorganism refers to non-selective plating, depending on the test either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar, or non-selective plate, depending on the test either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar None of these non-selective plating, depending on the test either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar, or non-selective plate, depending on the test either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar None of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods The different ACC's between food categories reflect the expected level of contamination of the raw material All of these potential shelf life potential for microbial growth during storage expected level of contamination of the raw material All of these potential shelf life potential for microbial growth during storage ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods What are the intrinsic factors for the microbial growth? pH Oxidation-Reduction Potential All of these Moisture pH Oxidation-Reduction Potential All of these Moisture ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Which of the following acid will have higher bacteriostatic effect at a given pH? Citric acid Acetic acid Maleic acid Tartaric acid Citric acid Acetic acid Maleic acid Tartaric acid ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Plate count of bacteria in foods generally use the plating medium consisting of peptone, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride and distilled water peptone, yeast extract, glucose, sodium chloride, agar and distilled water yeast extract, glucose, sodium chloride, agar and distilled water peptone, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride and distilled water peptone, yeast extract, glucose, sodium chloride, agar and distilled water yeast extract, glucose, sodium chloride, agar and distilled water ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Yeast and mould count determination requires- MacConkey agar violet Red Bile agar acidified potato glucose agar nutrient agar MacConkey agar violet Red Bile agar acidified potato glucose agar nutrient agar ANSWER DOWNLOAD EXAMIANS APP
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