Microbiology The enzyme, which hydrolyses the murein is lysozyme none of these perxoidase tannase lysozyme none of these perxoidase tannase ANSWER DOWNLOAD EXAMIANS APP
Microbiology Too long a fermentation of sauerkraut may favour the growth of none of these Lactobacillus lactis Bacillus subtilis Lactobacillus brevis none of these Lactobacillus lactis Bacillus subtilis Lactobacillus brevis ANSWER DOWNLOAD EXAMIANS APP
Microbiology The milk streptococci produce acetoin that gets spontaneously oxidized yielding a flavorings agent (responsible for aroma of butter) that is diacetyl acetone butyric acid acetyl coA diacetyl acetone butyric acid acetyl coA ANSWER DOWNLOAD EXAMIANS APP
Microbiology Hollow pickles are obtained as a result of loose packing in the vat none of these both (a) and (b) too strong or too weak brine loose packing in the vat none of these both (a) and (b) too strong or too weak brine ANSWER DOWNLOAD EXAMIANS APP
Microbiology Yersinia enterocolitica and Y. pestis can be differentiated on the basis of which of the following tests? Motility at 22°C All of these Decarboxylation of ornithine Fermentation of sucrose and cellobiose Motility at 22°C All of these Decarboxylation of ornithine Fermentation of sucrose and cellobiose ANSWER DOWNLOAD EXAMIANS APP
Microbiology Gram-negative bacteria, responsible for food poisoning, is/are Salmonella Pseudomonas Clostridia None of these Salmonella Pseudomonas Clostridia None of these ANSWER DOWNLOAD EXAMIANS APP
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