Microbiology Which statement is true about flavouring materials spices, garlic etc. added to Dill pickles? These markedly stimulate or inhibit the acid forming bacteria None of these They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles They may improve texture of the pickle These markedly stimulate or inhibit the acid forming bacteria None of these They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles They may improve texture of the pickle ANSWER DOWNLOAD EXAMIANS APP
Microbiology Blackening in pickles occurs due to both (a) and (b) the formation of hydrogen sulfide by bacteria None of these growth of Pencillium both (a) and (b) the formation of hydrogen sulfide by bacteria None of these growth of Pencillium ANSWER DOWNLOAD EXAMIANS APP
Microbiology Heat-labile enterotoxin of Escherichia coli activates none of these both (a) and (b) guanylate cyclase adenylate cyclase none of these both (a) and (b) guanylate cyclase adenylate cyclase ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following(s) bacteria belong to the family Entero-bacteriaceae? Yersinia Salmonella Shigella All of these Yersinia Salmonella Shigella All of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following is/are not a gram-positive bacteria? Streptococci None of these Pseudomonas Mycobacteria Streptococci None of these Pseudomonas Mycobacteria ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following can readily kill Salmonellae? Moist heat at 55°C for 1 hr Moist heat at 55°C for 30 min Moist heat at 55°C for 10 min Moist heat at 55°C for 20 min Moist heat at 55°C for 1 hr Moist heat at 55°C for 30 min Moist heat at 55°C for 10 min Moist heat at 55°C for 20 min ANSWER DOWNLOAD EXAMIANS APP
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