Microbiology Which statement is true about flavouring materials spices, garlic etc. added to Dill 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 They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles ANSWER DOWNLOAD EXAMIANS APP
Microbiology The botulism intoxication occurs due to neurotoxin mycotoxin an enterotoxin all of these neurotoxin mycotoxin an enterotoxin all of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology Gassy spoilage of green olives is usually caused by Enterobacter spp Clostridium spp all of these Bacillus spp Enterobacter spp Clostridium spp all of these Bacillus spp ANSWER DOWNLOAD EXAMIANS APP
Microbiology Hollow pickles are obtained as a result of both (a) and (b) too strong or too weak brine loose packing in the vat none of these both (a) and (b) too strong or too weak brine loose packing in the vat none of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology Gram-positive bacteria, responsible for food poisoning, is/are all of these Mycoplasmas Pseudomonas Clostridia all of these Mycoplasmas Pseudomonas Clostridia ANSWER DOWNLOAD EXAMIANS APP
Microbiology Botulism is caused by the presence of toxin developed by Clostridium tyrobutyricum Clostridium botulinum Clostridium sporogenes none of these Clostridium tyrobutyricum Clostridium botulinum Clostridium sporogenes none of these ANSWER DOWNLOAD EXAMIANS APP
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