Miscellaneous Foods The most important organism involved in manufacture of Koji is both (a) and (b) Lactobacillus lactis Aspergillus soyae Aspergillus oryzae both (a) and (b) Lactobacillus lactis Aspergillus soyae Aspergillus oryzae 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? Superficial fungal spoilage Pin-spot molding Cloudiness and ropiness Flat sour spoilage Superficial fungal spoilage Pin-spot molding Cloudiness and ropiness Flat sour spoilage ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Which of the following organism is found at the initial stages in the batter of Idli? Aspergillus niger Bacillus natio Leuconostoc mesentroides None of these Aspergillus niger Bacillus natio Leuconostoc mesentroides None of these ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Ropiness in bread is caused by R. nigricans P. expansum Bacillus subtilis A. niger R. nigricans P. expansum Bacillus subtilis A. niger ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Mined salt has been reported to contain about 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 70% Micrococcus, 20% Coryneforms and 10% Bacillus ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods The manufacture of baker's yeast involve none of these S. cerevisiae Bacillus subtilis S. thermophillus none of these S. cerevisiae Bacillus subtilis S. thermophillus ANSWER DOWNLOAD EXAMIANS APP
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