Miscellaneous Foods The most commonly used medium for the build up of cultures and the production of baker's yeast consist of molasses and minerals molasses molasses, lactose molasses, minerals and salts molasses and minerals molasses molasses, lactose molasses, minerals and salts ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods The most important organism involved in manufacture of Koji is Aspergillus soyae Aspergillus oryzae Lactobacillus lactis both (a) and (b) Aspergillus soyae Aspergillus oryzae Lactobacillus lactis both (a) and (b) 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 Cloudiness and ropiness Flat sour spoilage Pin-spot molding Superficial fungal spoilage Cloudiness and ropiness Flat sour spoilage ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Which of the following organism is found at the initial stages in the batter of Idli? Aspergillus niger None of these Bacillus natio Leuconostoc mesentroides Aspergillus niger None of these Bacillus natio Leuconostoc mesentroides ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Ropiness in bread is caused by A. niger P. expansum R. nigricans Bacillus subtilis A. niger P. expansum R. nigricans Bacillus subtilis ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods The manufacture of baker's yeast involve none of these S. thermophillus Bacillus subtilis S. cerevisiae none of these S. thermophillus Bacillus subtilis S. cerevisiae ANSWER DOWNLOAD EXAMIANS APP
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