Q. A special beer yeast of the bottom type is

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Q. When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as-

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Q. Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces

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Q. Which of the following beer is of Japanese origin with an alcohol content of 14 to 17%?

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Q. The crushed grapes used for wine manufacturing are also known as

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Q. The potential spoilage organism in beer is

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Q. If the mash in the brewhouse is held too long it may undergo

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Q. The spoilage most commonly occurring in wine is tourne which refers to

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Q. Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called

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Q. The fermentation of wine can be carried out using the strains of

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Q. Acetic acid bacteria spoiling musts and wines are inhibited by

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Q. The micro-organisms causing wine spoilage are

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Q. Most important species of vinegar bacteria causing sliminess is

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Q. Which of the following is not an ale type of beer?

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Q. S. patorianns can cause

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Q. The most important organism involved in manufacture of Koji is

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Q. The most commonly used medium for the build up of cultures and the production of baker's yeast consist of

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Q. The manufacture of baker's yeast involve

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Q. Which of the following organism is found at the initial stages in the batter of Idli?

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Q. 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?

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