Microbiology of Foods Yeast and mould count determination requires- nutrient agar acidified potato glucose agar MacConkey agar violet Red Bile agar nutrient agar acidified potato glucose agar MacConkey agar violet Red Bile agar 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 yeast extract, glucose, sodium chloride, agar and distilled water peptone, 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 yeast extract, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride, agar and distilled water ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Most spoilage bacteria grow at any of the pH neutral pH alkaline pH acidic pH any of the pH neutral pH alkaline pH acidic pH ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods The time temperature combination for HTST paterurization of 71.1°C for 15 sec is selected on the basis of Coxiella Burnetii B. subtilis E. coli C. botulinum Coxiella Burnetii B. subtilis E. coli C. botulinum ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Water activity can act as an extrinsic factor a processing factor an intrinsic factor determining the likelihood of microbial proliferation All of these an extrinsic factor a processing factor an intrinsic factor determining the likelihood of microbial proliferation All of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Suspected colonies of Staphylococcus aureus when grown on Baird-Parker medium shall show none of these coagulase activity protease activity catalase activity none of these coagulase activity protease activity catalase activity ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS