Miscellaneous Foods The most commonly used medium for the build up of cultures and the production of baker's yeast consist of molasses molasses and minerals molasses, minerals and salts molasses, lactose molasses molasses and minerals molasses, minerals and salts molasses, lactose ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Mined salt has been reported to contain about 70% Micrococcus, 20% Coryneforms and 4% Bacillus 60% Micrococcus, 20% Coryneforms and 14% Bacillus 50% Micrococcus, 10% Coryneforms and 14% Bacillus 70% Micrococcus, 20% Coryneforms and 10% Bacillus 70% Micrococcus, 20% Coryneforms and 4% Bacillus 60% Micrococcus, 20% Coryneforms and 14% Bacillus 50% Micrococcus, 10% Coryneforms and 14% Bacillus 70% Micrococcus, 20% Coryneforms and 10% Bacillus 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? Fusarium Penicillium All of these Aspergillus Fusarium Penicillium All of these Aspergillus ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Ropiness in bread is caused by P. expansum R. nigricans Bacillus subtilis A. niger P. expansum R. nigricans Bacillus subtilis A. 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? Flat sour spoilage Cloudiness and ropiness Superficial fungal spoilage Pin-spot molding Flat sour spoilage Cloudiness and ropiness Superficial fungal spoilage Pin-spot molding ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods The most important organism involved in manufacture of Koji is Aspergillus oryzae both (a) and (b) Aspergillus soyae Lactobacillus lactis Aspergillus oryzae both (a) and (b) Aspergillus soyae Lactobacillus lactis ANSWER DOWNLOAD EXAMIANS APP
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