Q. The energy value of biogas is typically

View solution

Q. The microbial ecosystem of soil includes

View solution

Q. Denitrification is carried out

View solution

Q. Which of the following soil microorganism is involved in the reduction of sulfates to H2S?

View solution

Q. The diagnostic enzyme for nitrogen-fixing organisms is

View solution

Q. Which of the following fungi on infecting crop roots can improve their uptake of phosphorus and other nutrients?

View solution

Q. Syntrophism involves

View solution

Q. Assimilative denitrification is done by

View solution

Q. The chief spoilage organisms on smoked fish are

View solution

Q. A musty or muddy odor of the fish is attributed to

View solution

Q. In chilled shrimp __________ is chiefly responsible for spoilage.

View solution

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

View solution

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

View solution

Q. The bacteria most often involved in the spoilage of fish are

View solution

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

View solution

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

View solution

Q. Normally, due to the holding of the chilled fish

View solution

Q. The Redfield ratio is an index of concentration of

View solution

Q. Removal of solids is generally considered as a

View solution

Q. All of the following species are considered coliforms except

View solution