Miscellaneous Foods Ropiness in bread is caused by R. nigricans P. expansum Bacillus subtilis A. niger R. nigricans P. expansum Bacillus subtilis A. niger ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Which of the following organism is found at the initial stages in the batter of Idli? None of these Leuconostoc mesentroides Aspergillus niger Bacillus natio None of these Leuconostoc mesentroides Aspergillus niger Bacillus natio ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods The manufacture of baker's yeast involve S. thermophillus S. cerevisiae Bacillus subtilis none of these S. thermophillus S. cerevisiae Bacillus subtilis none of these ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods The most important organism involved in manufacture of Koji is Aspergillus soyae both (a) and (b) Lactobacillus lactis Aspergillus oryzae Aspergillus soyae both (a) and (b) Lactobacillus lactis Aspergillus oryzae ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods The most commonly used medium for the build up of cultures and the production of baker's yeast consist of molasses, lactose molasses molasses and minerals molasses, minerals and salts molasses, lactose molasses molasses and minerals molasses, minerals and salts ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Mined salt has been reported to contain about 60% Micrococcus, 20% Coryneforms and 14% Bacillus 70% Micrococcus, 20% Coryneforms and 10% Bacillus 50% Micrococcus, 10% Coryneforms and 14% Bacillus 70% Micrococcus, 20% Coryneforms and 4% Bacillus 60% Micrococcus, 20% Coryneforms and 14% Bacillus 70% Micrococcus, 20% Coryneforms and 10% Bacillus 50% Micrococcus, 10% Coryneforms and 14% Bacillus 70% Micrococcus, 20% Coryneforms and 4% Bacillus ANSWER DOWNLOAD EXAMIANS APP
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