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 They may improve texture of the pickle These markedly stimulate or inhibit the acid forming bacteria They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles None of these They may improve texture of the pickle These markedly stimulate or inhibit the acid forming bacteria ANSWER DOWNLOAD EXAMIANS APP
Microbiology Hollow pickles are obtained as a result of both (a) and (b) none of these loose packing in the vat too strong or too weak brine both (a) and (b) none of these loose packing in the vat too strong or too weak brine ANSWER DOWNLOAD EXAMIANS APP
Microbiology The reaction(s) that is/are usually positive in Escherichia coli, is/ are Methyl red reaction All of these Glucose fermentation Indole reaction Methyl red reaction All of these Glucose fermentation Indole reaction ANSWER DOWNLOAD EXAMIANS APP
Microbiology Coliform bacteria on fermentation of carbohydrates yields acetic acid formic acid lactic acid all of these acetic acid formic acid lactic acid all of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following determine the pathogenicity of Yersinia pestis? 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 Production of pigmented colonies on haemin containing media 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 acetyl coA acetone diacetyl butyric acid acetyl coA acetone diacetyl butyric acid ANSWER DOWNLOAD EXAMIANS APP
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