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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Q. Ropiness in bread is caused by

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Q. Which of the following (s) is/are the major spoilage of soft drinks from the marked growth of yeasts and bacteria?

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Q. Mined salt has been reported to contain about

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Q. Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%?

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Q. The immediate source of the flat sour bacteria is usually the

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Q. The ability of B. coagulans to grow in tomato juice depends upon the

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Q. Flat sour spoilage of acid foods is caused by

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Q. The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by

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