Microbiology Gram-positive bacteria, responsible for food poisoning, is/are Pseudomonas Clostridia Mycoplasmas all of these Pseudomonas Clostridia Mycoplasmas all of these 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 They may improve texture of the pickle None of these 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 They may improve texture of the pickle None of these They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles ANSWER DOWNLOAD EXAMIANS APP
Microbiology Transmission of bubonic plague is by inhalation ingestion all of these rat flea inhalation ingestion all of these rat flea ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following can readily kill Salmonellae? Moist heat at 55°C for 10 min Moist heat at 55°C for 30 min Moist heat at 55°C for 1 hr Moist heat at 55°C for 20 min Moist heat at 55°C for 10 min Moist heat at 55°C for 30 min Moist heat at 55°C for 1 hr Moist heat at 55°C for 20 min ANSWER DOWNLOAD EXAMIANS APP
Microbiology Abnormal fermentation of cabbage may result in a cheese like odour caused by butyric acid caprioc acid and Valeric acid propionic acid all of these butyric acid caprioc acid and Valeric acid propionic acid all of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology In Yersinia pestis, capsule is best demonstrated in cultures grown at 45°C 29°C 25°C 37°C 45°C 29°C 25°C 37°C ANSWER DOWNLOAD EXAMIANS APP
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