Microbiology Gassy spoilage of green olives is usually caused by all of these Bacillus spp Enterobacter spp Clostridium spp all of these Bacillus spp Enterobacter spp Clostridium spp ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following serotypes of Salmonella does not produce H2S? S paratyphi A S choleraesuis None of these Both (a) and (b) S paratyphi A S choleraesuis None of these Both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Microbiology The most important bacterium developing acidity in both low and high salt brines is L. lactis B. subtilis L. plantarum L. brevis L. lactis B. subtilis L. plantarum L. brevis ANSWER DOWNLOAD EXAMIANS APP
Microbiology Gram-positive bacteria, responsible for food poisoning, is/are Mycoplasmas Pseudomonas all of these Clostridia Mycoplasmas Pseudomonas all of these Clostridia 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 acetyl coA butyric acid diacetyl acetone acetyl coA butyric acid diacetyl acetone ANSWER DOWNLOAD EXAMIANS APP
Microbiology Botulism is caused by the presence of toxin developed by none of these Clostridium tyrobutyricum Clostridium sporogenes Clostridium botulinum none of these Clostridium tyrobutyricum Clostridium sporogenes Clostridium botulinum ANSWER DOWNLOAD EXAMIANS APP
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