Microbiology Gassy spoilage of green olives is usually caused by all of these Clostridium spp Enterobacter spp Bacillus spp all of these Clostridium spp Enterobacter spp Bacillus spp ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following is a food infection? Staphylococcal intoxication Salmonellois None of these Botulism Staphylococcal intoxication Salmonellois None of these Botulism ANSWER DOWNLOAD EXAMIANS APP
Microbiology Transmission of pneumonic plague from man to man is through all of these droplet infection inoculation ingestion all of these droplet infection inoculation ingestion ANSWER DOWNLOAD EXAMIANS APP
Microbiology The growth of black-pigmented Bacillus nigrificans, a causative agent of black pickle is favoured by low level of available nitrogen All of these presence of carbohydrate like glucose neutral or slightly alkaline brine low level of available nitrogen All of these presence of carbohydrate like glucose neutral or slightly alkaline brine ANSWER DOWNLOAD EXAMIANS APP
Microbiology The most important bacterium developing acidity in both low and high salt brines is L. plantarum L. lactis B. subtilis L. brevis L. plantarum L. lactis B. subtilis L. brevis ANSWER DOWNLOAD EXAMIANS APP
Microbiology The technique(s), used for the assay of heat-labile enterotoxin produced by Escherichia coli, is/are Steroid production in Yl mouse adrenal cell culture Morphological changes in Chinese hamster ovary Enzyme-linked immunosorbent assay All of these Steroid production in Yl mouse adrenal cell culture Morphological changes in Chinese hamster ovary Enzyme-linked immunosorbent assay All of these ANSWER DOWNLOAD EXAMIANS APP
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