Microbiology The bacteria that is negative for fermentation of mannitol is S dysenteriae S boydii S flexneri S sonnei S dysenteriae S boydii S flexneri S sonnei ANSWER DOWNLOAD EXAMIANS APP
Microbiology Gram-negative bacteria, responsible for food poisoning, is/are Pseudomonas Salmonella None of these Clostridia Pseudomonas Salmonella None of these Clostridia ANSWER DOWNLOAD EXAMIANS APP
Microbiology Group I C. botulinum strains generally includes in all types of strains (proteolytic)A, B and F all types of strains (proteolytic)C, D and F None of these all types of strains (non-proteolytic) E and F all types of strains (proteolytic)A, B and F all types of strains (proteolytic)C, D and F None of these all types of strains (non-proteolytic) E and F ANSWER DOWNLOAD EXAMIANS APP
Microbiology The growth of black-pigmented Bacillus nigrificans, a causative agent of black pickle is favoured by low level of available nitrogen presence of carbohydrate like glucose All of these neutral or slightly alkaline brine low level of available nitrogen presence of carbohydrate like glucose All of these neutral or slightly alkaline brine ANSWER DOWNLOAD EXAMIANS APP
Microbiology Slippery pickles occur due to addition of high amount of salt both (a) and (b) broken scums of film yeasts on the surface of brine growth of encapsulated bacteria addition of high amount of salt both (a) and (b) broken scums of film yeasts on the surface of brine growth of encapsulated bacteria ANSWER DOWNLOAD EXAMIANS APP
Microbiology Slimy or ropy kraut is caused by encapsulated varieties of Lactobacillus plantarum Lactobacillus lactis None of these encapsulated varieties of Lactobacillus brevis encapsulated varieties of Lactobacillus plantarum Lactobacillus lactis None of these encapsulated varieties of Lactobacillus brevis ANSWER DOWNLOAD EXAMIANS APP
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