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, lactose molasses molasses, minerals and salts molasses and minerals molasses, lactose molasses molasses, minerals and salts 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 70% Micrococcus, 20% Coryneforms and 4% Bacillus 60% Micrococcus, 20% Coryneforms and 14% Bacillus 50% Micrococcus, 10% Coryneforms and 14% Bacillus 70% Micrococcus, 20% Coryneforms and 10% Bacillus 70% Micrococcus, 20% Coryneforms and 4% Bacillus 60% Micrococcus, 20% Coryneforms and 14% Bacillus ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Ropiness in bread is caused by A. niger R. nigricans P. expansum Bacillus subtilis A. niger R. nigricans P. expansum Bacillus subtilis ANSWER DOWNLOAD EXAMIANS APP
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 Penicillium All of these Fusarium Aspergillus Penicillium All of these Fusarium ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods The most important organism involved in manufacture of Koji is Aspergillus oryzae both (a) and (b) Aspergillus soyae Lactobacillus lactis Aspergillus oryzae both (a) and (b) Aspergillus soyae Lactobacillus lactis 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? Flat sour spoilage Superficial fungal spoilage Cloudiness and ropiness Pin-spot molding Flat sour spoilage Superficial fungal spoilage Cloudiness and ropiness Pin-spot molding ANSWER DOWNLOAD EXAMIANS APP
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