Microbiology Which statement is true about flavouring materials spices, garlic etc. added to Dill pickles? They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles None of these These markedly stimulate or inhibit the acid forming bacteria They may improve texture of the pickle They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles None of these These markedly stimulate or inhibit the acid forming bacteria They may improve texture of the pickle ANSWER DOWNLOAD EXAMIANS APP
Microbiology The enzyme, which hydrolyses the murein is perxoidase none of these lysozyme tannase perxoidase none of these lysozyme tannase ANSWER DOWNLOAD EXAMIANS APP
Microbiology Salmonellae can also be killed by boiling all of these chlorination pasteurisation boiling all of these chlorination pasteurisation ANSWER DOWNLOAD EXAMIANS APP
Microbiology Bacteria are saprophytic hyper parasitic all of these symbiotic saprophytic hyper parasitic all of these symbiotic ANSWER DOWNLOAD EXAMIANS APP
Microbiology The elimination of the scum of yeasts in the brine during the fermentation include all of these addition of the sorbic acid agitation of the surface addition of the mustard oil all of these addition of the sorbic acid agitation of the surface addition of the mustard oil ANSWER DOWNLOAD EXAMIANS APP
Microbiology Staphylococcal intoxication is caused by the toxin m the food from S. thermophillus S. cerevisiae none of these Staphylococcus aureus S. thermophillus S. cerevisiae none of these Staphylococcus aureus ANSWER DOWNLOAD EXAMIANS APP
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