Miscellaneous Foods The most important organism involved in manufacture of Koji is Aspergillus oryzae Aspergillus soyae both (a) and (b) Lactobacillus lactis Aspergillus oryzae Aspergillus soyae both (a) and (b) Lactobacillus lactis 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, minerals and salts molasses molasses, lactose molasses and minerals molasses, minerals and salts molasses molasses, lactose molasses and minerals 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 The manufacture of baker's yeast involve S. thermophillus S. cerevisiae Bacillus subtilis none of these S. thermophillus S. cerevisiae Bacillus subtilis none of these ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Which of the following organism is found at the initial stages in the batter of Idli? Bacillus natio Aspergillus niger Leuconostoc mesentroides None of these Bacillus natio Aspergillus niger Leuconostoc mesentroides None of these 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 Pin-spot molding Superficial fungal spoilage Cloudiness and ropiness Flat sour spoilage Pin-spot molding Superficial fungal spoilage Cloudiness and ropiness ANSWER DOWNLOAD EXAMIANS APP
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