Miscellaneous Foods The most important organism involved in manufacture of Koji is both (a) and (b) Lactobacillus lactis Aspergillus oryzae Aspergillus soyae both (a) and (b) Lactobacillus lactis Aspergillus oryzae Aspergillus soyae 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 Which of the following (s) is/are the major spoilage of soft drinks from the marked growth of yeasts and bacteria? Superficial fungal spoilage Cloudiness and ropiness Flat sour spoilage Pin-spot molding Superficial fungal spoilage Cloudiness and ropiness Flat sour spoilage Pin-spot molding 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 none of these S. cerevisiae S. thermophillus Bacillus subtilis none of these S. cerevisiae S. thermophillus Bacillus subtilis ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Ropiness in bread is caused by A. niger R. nigricans Bacillus subtilis P. expansum A. niger R. nigricans Bacillus subtilis P. expansum ANSWER DOWNLOAD EXAMIANS APP
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