Miscellaneous Foods The manufacture of baker's yeast involve S. thermophillus none of these S. cerevisiae Bacillus subtilis S. thermophillus none of these S. cerevisiae Bacillus subtilis ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Ropiness in bread is caused by R. nigricans P. expansum Bacillus subtilis A. niger R. nigricans P. expansum Bacillus subtilis A. niger ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods The most commonly used medium for the build up of cultures and the production of baker's yeast consist of molasses, minerals and salts molasses and minerals molasses molasses, lactose molasses, minerals and salts molasses and minerals molasses molasses, lactose 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? Pin-spot molding Superficial fungal spoilage Flat sour spoilage Cloudiness and ropiness Pin-spot molding Superficial fungal spoilage Flat sour spoilage Cloudiness and ropiness ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Grains spoiled by molds are a potential animal or human health hazard as well as a great economic loss. Which is/are the common species of molds in the spoilage of stored grains by molds? All of these Aspergillus Fusarium Penicillium All of these Aspergillus Fusarium Penicillium ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Mined salt has been reported to contain about 60% Micrococcus, 20% Coryneforms and 14% Bacillus 70% Micrococcus, 20% Coryneforms and 4% Bacillus 50% Micrococcus, 10% Coryneforms and 14% Bacillus 70% Micrococcus, 20% Coryneforms and 10% Bacillus 60% Micrococcus, 20% Coryneforms and 14% Bacillus 70% Micrococcus, 20% Coryneforms and 4% Bacillus 50% Micrococcus, 10% Coryneforms and 14% Bacillus 70% Micrococcus, 20% Coryneforms and 10% Bacillus ANSWER DOWNLOAD EXAMIANS APP
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