Microbiology Which statement is true about flavouring materials spices, garlic etc. added to Dill pickles? None of these They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles These markedly stimulate or inhibit the acid forming bacteria They may improve texture of the pickle None of these They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles These markedly stimulate or inhibit the acid forming bacteria They may improve texture of the pickle ANSWER DOWNLOAD EXAMIANS APP
Microbiology Coliform bacteria on fermentation of carbohydrates yields acetic acid all of these formic acid lactic acid acetic acid all of these formic acid lactic acid ANSWER DOWNLOAD EXAMIANS APP
Microbiology Salmonellois is caused by the neurotoxin of Salmonella spp endotoxin of Salmonella spp exoenterotoxin of Salmonella spp enterotoxin of Salmonella spp neurotoxin of Salmonella spp endotoxin of Salmonella spp exoenterotoxin of Salmonella spp enterotoxin of Salmonella spp ANSWER DOWNLOAD EXAMIANS APP
Microbiology Slimy or ropy kraut is caused by Lactobacillus lactis None of these encapsulated varieties of Lactobacillus brevis encapsulated varieties of Lactobacillus plantarum Lactobacillus lactis None of these encapsulated varieties of Lactobacillus brevis encapsulated varieties of Lactobacillus plantarum ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following bacteria is/are known as coliform bacilli? Klebsiella All of these Enterobacter Escherichia Klebsiella All of these Enterobacter Escherichia ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following can readily kill Salmonellae? Moist heat at 55°C for 20 min Moist heat at 55°C for 10 min Moist heat at 55°C for 30 min Moist heat at 55°C for 1 hr Moist heat at 55°C for 20 min Moist heat at 55°C for 10 min Moist heat at 55°C for 30 min Moist heat at 55°C for 1 hr ANSWER DOWNLOAD EXAMIANS APP
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