Microbiology of Foods NaCl can act as synergistically if added in excess of optimum level antagonist at optimal concentrations Both (a) and (b) None of these synergistically if added in excess of optimum level antagonist at optimal concentrations Both (a) and (b) None of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Which of the following acid will have higher bacteriostatic effect at a given pH? Acetic acid Maleic acid Tartaric acid Citric acid Acetic acid Maleic acid Tartaric acid Citric acid ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods The time temperature combination for HTST paterurization of 71.1°C for 15 sec is selected on the basis of C. botulinum E. coli B. subtilis Coxiella Burnetii C. botulinum E. coli B. subtilis Coxiella Burnetii ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods The microbiological examination of coliform bacteria in foods preferably use MacConkey broth all of these violet Red Bile agar eosine Methylene blue agar MacConkey broth all of these violet Red Bile agar eosine Methylene blue agar ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Plate count of bacteria in foods generally use the plating medium consisting of 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 yeast extract, glucose, sodium chloride, agar and distilled water ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods What are the intrinsic factors for the microbial growth? pH Moisture All of these Oxidation-Reduction Potential pH Moisture All of these Oxidation-Reduction Potential ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS