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Microbiology of Foods

Microbiology of Foods
Yeast and mould count determination requires-

MacConkey agar
nutrient agar
acidified potato glucose agar
violet Red Bile agar

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Microbiology of Foods
What are the intrinsic factors for the microbial growth?

Moisture
Oxidation-Reduction Potential
All of these
pH

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Microbiology of Foods
Most spoilage bacteria grow at

any of the pH
alkaline pH
neutral pH
acidic pH

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Microbiology of Foods
Aerobic Colony Count (ACC), is also known as

Aerobic plate count (APC)
Total viable count (TVC)
All of these
Standard plate count (SPC)

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Microbiology of Foods
A psychrophilic halophile would be a microbe that prefers

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

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Microbiology of Foods
NaCl can act as

synergistically if added in excess of optimum level
None of these
antagonist at optimal concentrations
Both (a) and (b)

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