Microbiology of Foods Yeast and mould count determination requires- MacConkey agar acidified potato glucose agar nutrient agar violet Red Bile agar MacConkey agar acidified potato glucose agar nutrient agar violet Red Bile agar ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Which of the following is not true for the thermal resistance of the bacterial cells? Bacteria that clump considerably or form capsules are difficult to kill Cocci are usually more resistant than rods Cells low in lipid content are harder to kill than other cells Higher the optimal and maximal temperatures for growth, higher the resistance Bacteria that clump considerably or form capsules are difficult to kill Cocci are usually more resistant than rods Cells low in lipid content are harder to kill than other cells Higher the optimal and maximal temperatures for growth, higher the resistance ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Most spoilage bacteria grow at alkaline pH any of the pH acidic pH neutral pH alkaline pH any of the pH acidic pH neutral pH ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Which of the following acid will have higher bacteriostatic effect at a given pH? Acetic acid Citric acid Tartaric acid Maleic acid Acetic acid Citric acid Tartaric acid Maleic acid ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Plate count of bacteria in foods generally use the plating medium consisting of peptone, yeast extract, glucose, sodium chloride and distilled water peptone, yeast extract, glucose, sodium chloride, agar and distilled water yeast extract, glucose, sodium chloride, agar and distilled water peptone, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride and distilled water peptone, yeast extract, glucose, sodium chloride, agar and distilled water yeast extract, glucose, sodium chloride, agar and distilled water peptone, glucose, sodium chloride, agar and distilled water ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Enumeration of microorganism refers to either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar None of these either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar, or non-selective plate, depending on the test non-selective plating, depending on the test either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar None of these either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar, or non-selective plate, depending on the test non-selective plating, depending on the test ANSWER DOWNLOAD EXAMIANS APP
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