Microbiology Hollow pickles are obtained as a result of too strong or too weak brine none of these both (a) and (b) loose packing in the vat too strong or too weak brine none of these both (a) and (b) loose packing in the vat ANSWER DOWNLOAD EXAMIANS APP
Microbiology In Yersinia pestis, capsule is best demonstrated in cultures grown at 29°C 25°C 45°C 37°C 29°C 25°C 45°C 37°C 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 diacetyl acetyl coA acetone butyric acid diacetyl acetyl coA acetone butyric acid ANSWER DOWNLOAD EXAMIANS APP
Microbiology In Widal test the significant titres for H agglutinins is 1:200 or more 1:50 or more 1:100 ormore 1:400 or more 1:200 or more 1:50 or more 1:100 ormore 1:400 or more ANSWER DOWNLOAD EXAMIANS APP
Microbiology Staphylococcal intoxication is caused by the toxin m the food from S. cerevisiae none of these S. thermophillus Staphylococcus aureus S. cerevisiae none of these S. thermophillus Staphylococcus aureus ANSWER DOWNLOAD EXAMIANS APP
Microbiology Slippery pickles occur due to addition of high amount of salt broken scums of film yeasts on the surface of brine both (a) and (b) growth of encapsulated bacteria addition of high amount of salt broken scums of film yeasts on the surface of brine both (a) and (b) growth of encapsulated bacteria ANSWER DOWNLOAD EXAMIANS APP
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