Microbiology Which statement is true about flavouring materials spices, garlic etc. added to Dill pickles? 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 They may improve texture of the pickle None of these 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 They may improve texture of the pickle None of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following property(ies), shown by the organisms belong(s) to the family Enterobacteriaceae? They are oxidase-negative They ferment glucose All of these They are catalase-positive They are oxidase-negative They ferment glucose All of these They are catalase-positive ANSWER DOWNLOAD EXAMIANS APP
Microbiology In Widal test the significant titres for H agglutinins is 1:400 or more 1:50 or more 1:100 ormore 1:200 or more 1:400 or more 1:50 or more 1:100 ormore 1:200 or more ANSWER DOWNLOAD EXAMIANS APP
Microbiology The staphylococcal intoxication refers to presence of an enterotoxin All of these neurotoxin mycotoxin an enterotoxin All of these neurotoxin mycotoxin ANSWER DOWNLOAD EXAMIANS APP
Microbiology The elimination of the scum of yeasts in the brine during the fermentation include all of these agitation of the surface addition of the sorbic acid addition of the mustard oil all of these agitation of the surface addition of the sorbic acid addition of the mustard oil ANSWER DOWNLOAD EXAMIANS APP
Microbiology Too long a fermentation of sauerkraut may favour the growth of Bacillus subtilis Lactobacillus brevis Lactobacillus lactis none of these Bacillus subtilis Lactobacillus brevis Lactobacillus lactis none of these ANSWER DOWNLOAD EXAMIANS APP
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