Miscellaneous Foods The most commonly used medium for the build up of cultures and the production of baker's yeast consist of molasses, lactose molasses molasses, minerals and salts molasses and minerals molasses, lactose molasses molasses, minerals and salts molasses and minerals ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Which of the following organism is found at the initial stages in the batter of Idli? None of these Bacillus natio Aspergillus niger Leuconostoc mesentroides None of these Bacillus natio Aspergillus niger Leuconostoc mesentroides 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? Aspergillus Fusarium All of these Penicillium Aspergillus Fusarium All of these Penicillium ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods The manufacture of baker's yeast involve Bacillus subtilis S. cerevisiae S. thermophillus none of these Bacillus subtilis S. cerevisiae S. thermophillus none of these ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Mined salt has been reported to contain about 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 50% Micrococcus, 10% Coryneforms and 14% Bacillus 60% Micrococcus, 20% Coryneforms and 14% Bacillus ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods The most important organism involved in manufacture of Koji is Aspergillus soyae both (a) and (b) Lactobacillus lactis Aspergillus oryzae Aspergillus soyae both (a) and (b) Lactobacillus lactis Aspergillus oryzae ANSWER DOWNLOAD EXAMIANS APP
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