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 Examination of the presence / absence of organisms refers to None of these incubation of a food suspension in an enrichment medium incubation of a food suspension in an enrichment medium followed by inoculation on to a non-selective medium. incubation of a food suspension in an enrichment medium followed by inoculation on to a suitable selective medium. None of these incubation of a food suspension in an enrichment medium incubation of a food suspension in an enrichment medium followed by inoculation on to a non-selective medium. incubation of a food suspension in an enrichment medium followed by inoculation on to a suitable selective medium. ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Plate count of bacteria in foods generally use the plating medium consisting of 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 peptone, yeast extract, glucose, sodium chloride and distilled water peptone, glucose, sodium chloride, agar and distilled water ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods What are the intrinsic factors for the microbial growth? All of these Oxidation-Reduction Potential pH Moisture All of these Oxidation-Reduction Potential pH Moisture ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods A psychrophilic halophile would be a microbe that prefers cold temperatures and the absence of oxygen warm temperatures and increased amounts of pressure warm temperatures and increased amounts of acid cold temperatures and increased amounts of salt cold temperatures and the absence of oxygen warm temperatures and increased amounts of pressure warm temperatures and increased amounts of acid cold temperatures and increased amounts of salt ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Water activity can act as an extrinsic factor an intrinsic factor determining the likelihood of microbial proliferation All of these a processing factor an extrinsic factor an intrinsic factor determining the likelihood of microbial proliferation All of these a processing factor ANSWER DOWNLOAD EXAMIANS APP
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