Microbiology of Foods Most spoilage bacteria grow at neutral pH acidic pH any of the pH alkaline pH neutral pH acidic pH any of the pH alkaline pH ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods What are the intrinsic factors for the microbial growth? Oxidation-Reduction Potential pH All of these Moisture Oxidation-Reduction Potential pH All of these Moisture ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Plate count of bacteria in foods generally use the plating medium consisting of yeast extract, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride and distilled water peptone, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride, agar and distilled water yeast extract, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride and distilled water peptone, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride, agar and distilled water ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods NaCl can act as Both (a) and (b) antagonist at optimal concentrations synergistically if added in excess of optimum level None of these Both (a) and (b) antagonist at optimal concentrations synergistically if added in excess of optimum level None of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Suspected colonies of Staphylococcus aureus when grown on Baird-Parker medium shall show catalase activity coagulase activity protease activity none of these catalase activity coagulase activity protease activity none of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods The different ACC's between food categories reflect the All of these expected level of contamination of the raw material potential for microbial growth during storage potential shelf life All of these expected level of contamination of the raw material potential for microbial growth during storage potential shelf life ANSWER DOWNLOAD EXAMIANS APP
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