Microbiology Gram-negative bacteria, responsible for food poisoning, is/are Clostridia Salmonella Pseudomonas None of these Clostridia Salmonella Pseudomonas None of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology The most important bacterium developing acidity in both low and high salt brines is B. subtilis L. plantarum L. lactis L. brevis B. subtilis L. plantarum L. lactis L. brevis ANSWER DOWNLOAD EXAMIANS APP
Microbiology Staphylococcal intoxication is caused by the toxin m the food from S. cerevisiae S. thermophillus Staphylococcus aureus none of these S. cerevisiae S. thermophillus Staphylococcus aureus none of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following property(ies) is/are seen in the members of family Enterobacteriaceae? They are oxidase-negative They ferment glucose They reduce nitrates to nitrites They are catalase-positive They are oxidase-negative They ferment glucose They reduce nitrates to nitrites They are catalase-positive ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following is the commonest species of Salmonella for causing zoonotic disease? S Indiana S newport S enteritidis S typhimurium S Indiana S newport S enteritidis S typhimurium 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 diacetyl butyric acid acetone acetyl coA diacetyl butyric acid acetone ANSWER DOWNLOAD EXAMIANS APP
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