Q. The chief spoilage organisms on smoked fish are

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

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

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

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

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

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

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

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

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Q. The Redfield ratio is an index of concentration of

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Q. Removal of solids is generally considered as a

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Q. All of the following species are considered coliforms except

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Q. The sulfur pearl of Namibia, Thiomargarita namibiensis

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Q. Chemical precipitation of phosphorus is

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Q. Coliforms are used as indicator organisms because

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Q. Hyphomycete fungi

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Q. Loss of carbon through the microbial loop in oligotrophic environments is __________ to/than the loss of carbon through the microbial loop in copiotrophic environments.

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Q. Metabolism of dissolved organic material released by phytoplankton allows heterotrophic bacteria to become part of the particulate organic matter that is passed up the food web to be metabolized and released as mineral elements and CO2 at each transfer. This sentence describes the

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Q. The amount of oxygen dissolved in hypolimnion water in the winter is __________ to/than the amount of oxygen dissolved in hypolimnion water in the summer

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Q. Members of all of the following genera of bacteria typically are found in a maturing Winogradsky column except

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