Miscellaneous Foods The most important organism involved in manufacture of Koji is Aspergillus oryzae both (a) and (b) Lactobacillus lactis Aspergillus soyae Aspergillus oryzae both (a) and (b) Lactobacillus lactis Aspergillus soyae 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 Which of the following (s) is/are the major spoilage of soft drinks from the marked growth of yeasts and bacteria? Superficial fungal spoilage Flat sour spoilage Pin-spot molding Cloudiness and ropiness Superficial fungal spoilage Flat sour spoilage Pin-spot molding Cloudiness and ropiness ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Which of the following organism is found at the initial stages in the batter of Idli? Bacillus natio Leuconostoc mesentroides None of these Aspergillus niger Bacillus natio Leuconostoc mesentroides None of these Aspergillus 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 and minerals molasses, minerals and salts molasses, lactose molasses molasses and minerals molasses, minerals and salts molasses, lactose molasses ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods The manufacture of baker's yeast involve S. thermophillus none of these Bacillus subtilis S. cerevisiae S. thermophillus none of these Bacillus subtilis S. cerevisiae ANSWER DOWNLOAD EXAMIANS APP
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