Microbiology Hollow pickles are obtained as a result of both (a) and (b) too strong or too weak brine loose packing in the vat none of these both (a) and (b) too strong or too weak brine loose packing in the vat none of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology The most important bacterium developing acidity in both low and high salt brines is L. plantarum B. subtilis L. brevis L. lactis L. plantarum B. subtilis L. brevis L. lactis ANSWER DOWNLOAD EXAMIANS APP
Microbiology Salmonellois is caused by the neurotoxin of Salmonella spp exoenterotoxin of Salmonella spp enterotoxin of Salmonella spp endotoxin of Salmonella spp neurotoxin of Salmonella spp exoenterotoxin of Salmonella spp enterotoxin of Salmonella spp endotoxin of Salmonella spp ANSWER DOWNLOAD EXAMIANS APP
Microbiology Shriveling in fermented pickles results from the physical effect of too strong salt solution too strong vinegar solution all of these too strong sugar solution too strong salt solution too strong vinegar solution all of these too strong sugar solution ANSWER DOWNLOAD EXAMIANS APP
Microbiology The agent(s) which can cause plague is/are All of these Yersinia pestis Proteus mirabilis Pseudomonas aeruginosa All of these Yersinia pestis Proteus mirabilis Pseudomonas aeruginosa ANSWER DOWNLOAD EXAMIANS APP
Microbiology The bacteria that is negative for fermentation of mannitol is S dysenteriae S sonnei S boydii S flexneri S dysenteriae S sonnei S boydii S flexneri ANSWER DOWNLOAD EXAMIANS APP
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