Miscellaneous Foods Grains spoiled by molds are a potential animal or human health hazard as well as a great economic loss. Which is/are the common species of molds in the spoilage of stored grains by molds? Aspergillus Fusarium Penicillium All of these Aspergillus Fusarium Penicillium All of these ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Mined salt has been reported to contain about 50% Micrococcus, 10% Coryneforms and 14% Bacillus 70% Micrococcus, 20% Coryneforms and 10% Bacillus 60% Micrococcus, 20% Coryneforms and 14% Bacillus 70% Micrococcus, 20% Coryneforms and 4% Bacillus 50% Micrococcus, 10% Coryneforms and 14% Bacillus 70% Micrococcus, 20% Coryneforms and 10% Bacillus 60% Micrococcus, 20% Coryneforms and 14% Bacillus 70% Micrococcus, 20% Coryneforms and 4% Bacillus ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods The most commonly used medium for the build up of cultures and the production of baker's yeast consist of molasses and minerals molasses, minerals and salts molasses molasses, lactose molasses and minerals molasses, minerals and salts molasses molasses, lactose ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Ropiness in bread is caused by R. nigricans A. niger Bacillus subtilis P. expansum R. nigricans A. niger Bacillus subtilis P. expansum ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods The manufacture of baker's yeast involve none of these S. thermophillus Bacillus subtilis S. cerevisiae none of these S. thermophillus Bacillus subtilis S. cerevisiae ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods The most important organism involved in manufacture of Koji is Lactobacillus lactis both (a) and (b) Aspergillus oryzae Aspergillus soyae Lactobacillus lactis both (a) and (b) Aspergillus oryzae Aspergillus soyae ANSWER DOWNLOAD EXAMIANS APP
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