Miscellaneous Foods The most important organism involved in manufacture of Koji is Aspergillus oryzae Lactobacillus lactis Aspergillus soyae both (a) and (b) Aspergillus oryzae Lactobacillus lactis Aspergillus soyae both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Ropiness in bread is caused by P. expansum A. niger Bacillus subtilis R. nigricans P. expansum A. niger Bacillus subtilis R. nigricans 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 Cloudiness and ropiness Flat sour spoilage Superficial fungal spoilage Pin-spot molding Cloudiness and ropiness Flat sour spoilage Superficial fungal spoilage 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, minerals and salts molasses molasses and minerals molasses, lactose molasses, minerals and salts molasses molasses and minerals molasses, lactose ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Which of the following organism is found at the initial stages in the batter of Idli? Leuconostoc mesentroides None of these Aspergillus niger Bacillus natio Leuconostoc mesentroides None of these Aspergillus niger Bacillus natio ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Mined salt has been reported to contain about 70% Micrococcus, 20% Coryneforms and 10% Bacillus 60% Micrococcus, 20% Coryneforms and 14% Bacillus 70% Micrococcus, 20% Coryneforms and 4% Bacillus 50% Micrococcus, 10% Coryneforms and 14% Bacillus 70% Micrococcus, 20% Coryneforms and 10% Bacillus 60% Micrococcus, 20% Coryneforms and 14% Bacillus 70% Micrococcus, 20% Coryneforms and 4% Bacillus 50% Micrococcus, 10% Coryneforms and 14% Bacillus ANSWER DOWNLOAD EXAMIANS APP
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