Heated Canned Foods Flat sour spoilage of acid foods is caused by B. coagulans B. stearothermophillus B. pepo both (a) and (b) B. coagulans B. stearothermophillus B. pepo both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH < 3.7 undergo spoilage by both (a) and (b) Saccharolytic anaerobe do not undergo spoilage by microorganisms B. coagulans both (a) and (b) Saccharolytic anaerobe do not undergo spoilage by microorganisms B. coagulans ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The butyric acid type of fermentation in acid or medium acid foods, with swelling of the container by the carbon dioxide and hydrogen gas is caused by both (a) and (b) C. butyricum C. sporogenes C. pasteurianum both (a) and (b) C. butyricum C. sporogenes C. pasteurianum ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Which of the following(s) is/are porteolytic or putrefactive decomposing proteins with the production of malodorous compounds such as H2S, mercaptans, ammonia, indole and skatole? C. butyricum C. sporogenes C. putrifaciens both (a) and (b) C. butyricum C. sporogenes C. putrifaciens both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%? All of these Aspergillus Penicillium Citromyces All of these Aspergillus Penicillium Citromyces ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The ability of B. coagulans to grow in tomato juice depends upon the the availability of oxygen number of spores present all of these the pH of the juice the availability of oxygen number of spores present all of these the pH of the juice ANSWER DOWNLOAD EXAMIANS APP
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