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 The manufacture of baker's yeast involve Bacillus subtilis S. cerevisiae S. thermophillus none of these Bacillus subtilis S. cerevisiae S. thermophillus none of these ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Mined salt has been reported to contain about 70% Micrococcus, 20% Coryneforms and 4% Bacillus 70% Micrococcus, 20% Coryneforms and 10% Bacillus 60% Micrococcus, 20% Coryneforms and 14% Bacillus 50% Micrococcus, 10% Coryneforms and 14% Bacillus 70% Micrococcus, 20% Coryneforms and 4% Bacillus 70% Micrococcus, 20% Coryneforms and 10% Bacillus 60% Micrococcus, 20% Coryneforms and 14% Bacillus 50% Micrococcus, 10% Coryneforms and 14% Bacillus ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Ropiness in bread is caused by A. niger Bacillus subtilis P. expansum R. nigricans A. niger Bacillus subtilis P. expansum R. nigricans ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Which of the following organism is found at the initial stages in the batter of Idli? Bacillus natio Aspergillus niger Leuconostoc mesentroides None of these Bacillus natio Aspergillus niger Leuconostoc mesentroides None of these 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
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