Microbiology Gassy spoilage of green olives is usually caused by Clostridium spp Bacillus spp all of these Enterobacter spp Clostridium spp Bacillus spp all of these Enterobacter spp ANSWER DOWNLOAD EXAMIANS APP
Microbiology Group I C. botulinum strains generally includes in 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 all types of strains (non-proteolytic) E and F all types of strains (proteolytic)A, B and F ANSWER DOWNLOAD EXAMIANS APP
Microbiology Too long a fermentation of sauerkraut may favour the growth of Bacillus subtilis none of these Lactobacillus lactis Lactobacillus brevis Bacillus subtilis none of these Lactobacillus lactis Lactobacillus brevis ANSWER DOWNLOAD EXAMIANS APP
Microbiology Xylose lysine deoxycholate (XLD) agar is better selective medium than the deoxycholate citrate agar (DCA) because it is less inhibitory to S. Dysentriae and S. flexneri it contains high salt concentration it is selective it imparts better growth it is less inhibitory to S. Dysentriae and S. flexneri it contains high salt concentration it is selective it imparts better growth ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following media is selective for Salmonella? Wilson and Blair's brilliant-green bismuth sulphite agar medium All of these Thiosulphate citrate bile salt agar Bile salt agar Wilson and Blair's brilliant-green bismuth sulphite agar medium All of these Thiosulphate citrate bile salt agar Bile salt agar 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 None of these They may improve texture of the pickle 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 None of these They may improve texture of the pickle They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles ANSWER DOWNLOAD EXAMIANS APP
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