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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Q. The presence of viable non-spore forming bacteria in heat process canned foods indicates leakage of the container. Which of the following is responsible for the spoilage of leaky cans?

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Q. Sulfur stinker spoilage, caused by is uncommonly found in

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Q. Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo

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Q. Canned sweetened condensed milk may become thickened by

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Q. The canned acid foods such as pineapple, tomatoes and pears have been found spoiled by C. pasteurianum. Such spoilage is more likely when the pH of the food is

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Q. Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk?

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Q. Acid foods with a pH between 4.5 and 3.7 usually are spoiled by

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Q. The butyric acid type of fermentation in acid or medium acid foods, with swelling of the container by the carbon dioxide and hydrogen gas is caused by

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