Microbiology The most important bacterium developing acidity in both low and high salt brines is L. plantarum L. lactis L. brevis B. subtilis L. plantarum L. lactis L. brevis B. subtilis ANSWER DOWNLOAD EXAMIANS APP
Microbiology Gassy spoilage of green olives is usually caused by Clostridium spp Enterobacter spp all of these Bacillus spp Clostridium spp Enterobacter spp all of these Bacillus spp ANSWER DOWNLOAD EXAMIANS APP
Microbiology Floaters or bloaters may result from hollow cucumbers gas being formed by yeasts all of these hetero fermentative lactic acid bacteria hollow cucumbers gas being formed by yeasts all of these hetero fermentative lactic acid bacteria ANSWER DOWNLOAD EXAMIANS APP
Microbiology In Widal test the significant titres for H agglutinins is 1:100 ormore 1:400 or more 1:50 or more 1:200 or more 1:100 ormore 1:400 or more 1:50 or more 1:200 or more ANSWER DOWNLOAD EXAMIANS APP
Microbiology Selective media for the isolation of Shigella is All of these Hektoen enteric agar Xylose lysine deoxycholate agar Salmonella-Shigella agar All of these Hektoen enteric agar Xylose lysine deoxycholate agar Salmonella-Shigella agar ANSWER DOWNLOAD EXAMIANS APP
Microbiology The reaction(s) that is/are usually positive in Escherichia coli, is/ are All of these Glucose fermentation Indole reaction Methyl red reaction All of these Glucose fermentation Indole reaction Methyl red reaction ANSWER DOWNLOAD EXAMIANS APP
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