Microbiology Which statement is true about flavouring materials spices, garlic etc. added to Dill pickles? None of these 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 These markedly stimulate or inhibit the acid forming bacteria None of these 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 These markedly stimulate or inhibit the acid forming bacteria ANSWER DOWNLOAD EXAMIANS APP
Microbiology The milk streptococci produce acetoin that gets spontaneously oxidized yielding a flavorings agent (responsible for aroma of butter) that is diacetyl acetone acetyl coA butyric acid diacetyl acetone acetyl coA butyric acid ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following determine the pathogenicity of Yersinia pestis? Production of pigmented colonies on haemin containing media V and W antigens F1 envelope antigen All of these Production of pigmented colonies on haemin containing media V and W antigens F1 envelope antigen All of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology In Widal test the significant titres for H agglutinins is 1:400 or more 1:50 or more 1:200 or more 1:100 ormore 1:400 or more 1:50 or more 1:200 or more 1:100 ormore ANSWER DOWNLOAD EXAMIANS APP
Microbiology The reaction(s) that is/are usually positive in Escherichia coli, is/ are All of these Indole reaction Methyl red reaction Glucose fermentation All of these Indole reaction Methyl red reaction Glucose fermentation ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following(s) bacteria belong to the family Entero-bacteriaceae? Shigella Yersinia All of these Salmonella Shigella Yersinia All of these Salmonella ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS