Microbiology of Foods Yeast and mould count determination requires- nutrient agar MacConkey agar violet Red Bile agar acidified potato glucose agar nutrient agar MacConkey agar violet Red Bile agar acidified potato glucose agar ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods The different ACC's between food categories reflect the potential shelf life potential for microbial growth during storage expected level of contamination of the raw material All of these potential shelf life potential for microbial growth during storage expected level of contamination of the raw material All of these 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, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride, agar and distilled water yeast extract, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride and distilled water peptone, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride, agar and distilled water yeast extract, glucose, sodium chloride, agar and distilled water 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 Higher the optimal and maximal temperatures for growth, higher the resistance Cells low in lipid content are harder to kill than other cells Bacteria that clump considerably or form capsules are difficult to kill Cocci are usually more resistant than rods Higher the optimal and maximal temperatures for growth, higher the resistance Cells low in lipid content are harder to kill than other cells ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods NaCl can act as synergistically if added in excess of optimum level None of these Both (a) and (b) antagonist at optimal concentrations synergistically if added in excess of optimum level None of these Both (a) and (b) antagonist at optimal concentrations ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods A psychrophilic halophile would be a microbe that prefers cold temperatures and increased amounts of salt warm temperatures and increased amounts of acid cold temperatures and the absence of oxygen warm temperatures and increased amounts of pressure cold temperatures and increased amounts of salt warm temperatures and increased amounts of acid cold temperatures and the absence of oxygen warm temperatures and increased amounts of pressure ANSWER DOWNLOAD EXAMIANS APP
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