Microbiology Gassy spoilage of green olives is usually caused by all of these Enterobacter spp Bacillus spp Clostridium spp all of these Enterobacter spp Bacillus spp Clostridium spp 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 butyric acid acetone acetyl coA diacetyl butyric acid acetone acetyl coA diacetyl ANSWER DOWNLOAD EXAMIANS APP
Microbiology Too long a fermentation of sauerkraut may favour the growth of none of these Bacillus subtilis Lactobacillus lactis Lactobacillus brevis none of these Bacillus subtilis Lactobacillus lactis Lactobacillus brevis ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which statement is true about flavouring materials spices, garlic etc. added to Dill pickles? They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles They may improve texture of the pickle These markedly stimulate or inhibit the acid forming bacteria None of these They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles They may improve texture of the pickle These markedly stimulate or inhibit the acid forming bacteria None of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology Dysentery may be caused by enteropathogenic Escherichia coli enteroinvasive E. coli verotoxigenic E. coli enterotoxigenic E. coli enteropathogenic Escherichia coli enteroinvasive E. coli verotoxigenic E. coli enterotoxigenic E. coli ANSWER DOWNLOAD EXAMIANS APP
Microbiology Heat-stable enterotoxin of Escherichia coli activates guanylate cyclase both of the above adenylate cyclase none of these guanylate cyclase both of the above adenylate cyclase none of these ANSWER DOWNLOAD EXAMIANS APP
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