MEDIA REQUIRED FOR PLANT CELL CULTURE QUIZ

Normally, due to the holding of the chilled fish

Flavobacteria increase temporarily and then decrease

Achromobacters decrease

All of these

Pseudomonas increase in numbers

TRUE ANSWER : ?
YOUR ANSWER : ?

The chief spoilage organisms on smoked fish are

fungi

molds

bacteria

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

The red or pink color of the fish is generally caused from the growth of

Sarcina

Molds or yeasts

all of these

Micrococcus or Bacillus species

TRUE ANSWER : ?
YOUR ANSWER : ?

The bacteria most often involved in the spoilage of fish are

part of the natural flora of the internal slime of fishes only

None of these

both (a) and (b)

part of the natural flora of the external slime of fishes and their intestinal contents

TRUE ANSWER : ?
YOUR ANSWER : ?

At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by

Streptococci

Coliform bacteria

all of these

Lactobacilli and yeast

TRUE ANSWER : ?
YOUR ANSWER : ?

A musty or muddy odor of the fish is attributed to

None of these

the mud at the bottom of the body of water

the growth of Pseudomonas species in the mud at the bottom of the body of water

the growth of Streptomyces species in the mud at the bottom of the body of water

TRUE ANSWER : ?
YOUR ANSWER : ?

The predominant kind of bacteria causing spoilage in fish at chilling temperature is

Micrococcus

species of Pseudomonas

Bacillus

none of these

TRUE ANSWER : ?
YOUR ANSWER : ?

In chilled shrimp __________ is chiefly responsible for spoilage.

Micrococcus or Bacillus species

Pseudomonas

Molds or yeasts

Achromobacter

TRUE ANSWER : ?
YOUR ANSWER : ?

Marinated (sour pickled) fish should not have spoilage problems unless

the acid content is moderate

None of these

the acid content is low enough

the acid content is very high

TRUE ANSWER : ?
YOUR ANSWER : ?