Microbiology The elimination of the scum of yeasts in the brine during the fermentation include all of these addition of the sorbic acid agitation of the surface addition of the mustard oil all of these addition of the sorbic acid agitation of the surface addition of the mustard oil ANSWER DOWNLOAD EXAMIANS APP
Microbiology Too long a fermentation of sauerkraut may favour the growth of Bacillus subtilis none of these Lactobacillus lactis Lactobacillus brevis Bacillus subtilis none of these Lactobacillus lactis Lactobacillus brevis ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following is a food infection? Botulism Salmonellois None of these Staphylococcal intoxication Botulism Salmonellois None of these Staphylococcal intoxication ANSWER DOWNLOAD EXAMIANS APP
Microbiology Primarily human pathogenic bacteria is/are , Salmonella typhi S paratyphi B all of these S paratyphi A Salmonella typhi S paratyphi B all of these S paratyphi A ANSWER DOWNLOAD EXAMIANS APP
Microbiology Gram-negative bacteria, responsible for food poisoning, is/are Clostridia Salmonella None of these Pseudomonas Clostridia Salmonella None of these Pseudomonas 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 neutral or slightly alkaline brine presence of carbohydrate like glucose All of these low level of available nitrogen neutral or slightly alkaline brine presence of carbohydrate like glucose All of these ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS