Miscellaneous Foods The most important organism involved in manufacture of Koji is Lactobacillus lactis Aspergillus oryzae Aspergillus soyae both (a) and (b) Lactobacillus lactis Aspergillus oryzae Aspergillus soyae both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Ropiness in bread is caused by P. expansum Bacillus subtilis R. nigricans A. niger P. expansum Bacillus subtilis R. nigricans A. niger 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? Flat sour spoilage Pin-spot molding Superficial fungal spoilage Cloudiness and ropiness Flat sour spoilage Pin-spot molding Superficial fungal spoilage Cloudiness and ropiness 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, lactose molasses, minerals and salts molasses molasses and minerals molasses, lactose molasses, minerals and salts molasses molasses and minerals ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods The manufacture of baker's yeast involve S. thermophillus S. cerevisiae none of these Bacillus subtilis S. thermophillus S. cerevisiae none of these Bacillus subtilis ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Mined salt has been reported to contain about 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 70% Micrococcus, 20% Coryneforms and 4% Bacillus 70% Micrococcus, 20% Coryneforms and 10% Bacillus ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS