Miscellaneous Foods The manufacture of baker's yeast involve none of these Bacillus subtilis S. thermophillus S. cerevisiae none of these Bacillus subtilis S. thermophillus S. cerevisiae ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Ropiness in bread is caused by A. niger Bacillus subtilis P. expansum R. nigricans A. niger Bacillus subtilis P. expansum R. nigricans ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods The most important organism involved in manufacture of Koji is Aspergillus soyae Lactobacillus lactis both (a) and (b) Aspergillus oryzae Aspergillus soyae Lactobacillus lactis both (a) and (b) Aspergillus oryzae ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Which of the following organism is found at the initial stages in the batter of Idli? Bacillus natio None of these Leuconostoc mesentroides Aspergillus niger Bacillus natio None of these Leuconostoc mesentroides Aspergillus niger ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Which of the following (s) is/are the major spoilage of soft drinks from the marked growth of yeasts and bacteria? Superficial fungal spoilage Flat sour spoilage Pin-spot molding Cloudiness and ropiness Superficial fungal spoilage Flat sour spoilage Pin-spot molding Cloudiness and ropiness ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Mined salt has been reported to contain about 50% Micrococcus, 10% Coryneforms and 14% Bacillus 60% Micrococcus, 20% Coryneforms and 14% Bacillus 70% Micrococcus, 20% Coryneforms and 4% Bacillus 70% Micrococcus, 20% Coryneforms and 10% Bacillus 50% Micrococcus, 10% Coryneforms and 14% Bacillus 60% Micrococcus, 20% Coryneforms and 14% Bacillus 70% Micrococcus, 20% Coryneforms and 4% Bacillus 70% Micrococcus, 20% Coryneforms and 10% Bacillus ANSWER DOWNLOAD EXAMIANS APP
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