Microbiology Gram-negative bacteria, responsible for food poisoning, is/are Salmonella Clostridia Pseudomonas None of these Salmonella Clostridia Pseudomonas None of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology The enzyme, which hydrolyses the murein is tannase lysozyme none of these perxoidase tannase lysozyme none of these perxoidase ANSWER DOWNLOAD EXAMIANS APP
Microbiology Group I C. botulinum strains generally includes in 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 None of these all types of strains (proteolytic)C, D and F all types of strains (non-proteolytic) E and F ANSWER DOWNLOAD EXAMIANS APP
Microbiology The bacteria, which is more resistant to adverse environmental conditions, is S boydii S dysenteriae S sonnei S flexneri S boydii S dysenteriae S sonnei S flexneri ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following property(ies), shown by the organisms belong(s) to the family Enterobacteriaceae? They are oxidase-negative They ferment glucose They are catalase-positive All of these They are oxidase-negative They ferment glucose They are catalase-positive All of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology Shriveling in fermented pickles results from the physical effect of too strong salt solution too strong vinegar solution too strong sugar solution all of these too strong salt solution too strong vinegar solution too strong sugar solution all of these ANSWER DOWNLOAD EXAMIANS APP
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