Miscellaneous Foods Ropiness in bread is caused by R. nigricans P. expansum A. niger Bacillus subtilis R. nigricans P. expansum A. niger Bacillus subtilis ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Which of the following (s) is/are the major spoilage of soft drinks from the marked growth of yeasts and bacteria? Pin-spot molding Cloudiness and ropiness Superficial fungal spoilage Flat sour spoilage Pin-spot molding Cloudiness and ropiness Superficial fungal spoilage Flat sour spoilage ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods The manufacture of baker's yeast involve S. thermophillus Bacillus subtilis S. cerevisiae none of these S. thermophillus Bacillus subtilis S. cerevisiae none of these 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, lactose molasses, minerals and salts molasses and minerals molasses molasses, lactose molasses, minerals and salts molasses and minerals molasses ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Mined salt has been reported to contain about 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 50% Micrococcus, 10% Coryneforms and 14% Bacillus ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods The most important organism involved in manufacture of Koji is both (a) and (b) Aspergillus soyae Aspergillus oryzae Lactobacillus lactis both (a) and (b) Aspergillus soyae Aspergillus oryzae Lactobacillus lactis ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS