Heated Canned Foods The ability of B. coagulans to grow in tomato juice depends upon the number of spores present all of these the availability of oxygen the pH of the juice number of spores present all of these the availability of oxygen the pH of the juice ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The butyric acid type of fermentation in acid or medium acid foods, with swelling of the container by the carbon dioxide and hydrogen gas is caused by C. pasteurianum C. butyricum both (a) and (b) C. sporogenes C. pasteurianum C. butyricum both (a) and (b) C. sporogenes ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Flat sour spoilage of acid foods is caused by both (a) and (b) B. coagulans B. stearothermophillus B. pepo both (a) and (b) B. coagulans B. stearothermophillus B. pepo ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Acid foods with a pH between 4.5 and 3.7 usually are spoiled by Saccharolytic anaerobe none of these both (a) and (b) B. coagulans Saccharolytic anaerobe none of these both (a) and (b) B. coagulans ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%? Citromyces Aspergillus All of these Penicillium Citromyces Aspergillus All of these Penicillium ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Sulfur stinker spoilage, caused by is uncommonly found in low acid foods medium acid foods any of these high acid foods low acid foods medium acid foods any of these high acid foods ANSWER DOWNLOAD EXAMIANS APP
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