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 yeast extract, glucose, sodium chloride, agar and distilled water peptone, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride and distilled water yeast extract, glucose, sodium chloride, agar 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 Yeast and mould count determination requires- acidified potato glucose agar violet Red Bile agar MacConkey agar nutrient agar acidified potato glucose agar violet Red Bile agar MacConkey agar nutrient agar 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 Aerobic Colony Count (ACC), is also known as Aerobic plate count (APC) Standard plate count (SPC) Total viable count (TVC) All of these Aerobic plate count (APC) Standard plate count (SPC) Total viable count (TVC) All of these 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 NaCl can act as Both (a) and (b) synergistically if added in excess of optimum level antagonist at optimal concentrations None of these Both (a) and (b) synergistically if added in excess of optimum level antagonist at optimal concentrations None of these ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS