Microbiology of Foods Yeast and mould count determination requires- violet Red Bile agar acidified potato glucose agar nutrient agar MacConkey agar violet Red Bile agar acidified potato glucose agar nutrient agar MacConkey agar ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Examination of the presence / absence of organisms refers to 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. None of these incubation of a food suspension in an enrichment medium followed by inoculation on to a suitable selective medium. 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. None of these 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 Enumeration of microorganism refers to 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, or non-selective plate, depending on the test None of these either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar 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, or non-selective plate, depending on the test None of these either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods What are the intrinsic factors for the microbial growth? Oxidation-Reduction Potential pH All of these Moisture Oxidation-Reduction Potential pH All of these Moisture ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Which of the following acid will have higher bacteriostatic effect at a given pH? Maleic acid Citric acid Tartaric acid Acetic acid Maleic acid Citric acid Tartaric acid Acetic acid 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 C. botulinum B. subtilis Coxiella Burnetii E. coli C. botulinum B. subtilis Coxiella Burnetii E. coli ANSWER DOWNLOAD EXAMIANS APP
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