Microbiology Shriveling in fermented pickles results from the physical effect of too strong salt solution all of these too strong sugar solution too strong vinegar solution too strong salt solution all of these too strong sugar solution too strong vinegar solution ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following determine the pathogenicity of Yersinia pestis? Production of pigmented colonies on haemin containing media All of these V and W antigens F1 envelope antigen Production of pigmented colonies on haemin containing media All of these V and W antigens F1 envelope antigen ANSWER DOWNLOAD EXAMIANS APP
Microbiology The agent(s) which can cause plague is/are Pseudomonas aeruginosa All of these Yersinia pestis Proteus mirabilis Pseudomonas aeruginosa All of these Yersinia pestis Proteus mirabilis ANSWER DOWNLOAD EXAMIANS APP
Microbiology Example of the pathogenic bacteria is/are Lparva All of these Leptospira interrogans L biflexa Lparva All of these Leptospira interrogans L biflexa ANSWER DOWNLOAD EXAMIANS APP
Microbiology An excessively high temperature in the fermentation of sauerkraut may inhibit the growth of both (a) and (b) none of these Leuconostoc Pediococcus cerevisiae both (a) and (b) none of these Leuconostoc Pediococcus cerevisiae ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following is true to prevent botulism from smoked fish? Fish should be immediately frozen after packaging and kept frozen Good sanitation should be maintained throughout production and handling All of these The fish should be heated at its coolest part to at least 82°C for 30 min during or after smoking Fish should be immediately frozen after packaging and kept frozen Good sanitation should be maintained throughout production and handling All of these The fish should be heated at its coolest part to at least 82°C for 30 min during or after smoking ANSWER DOWNLOAD EXAMIANS APP
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