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

View solution

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.

View solution

Q. Hyphomycete fungi

View solution

Q. Coliforms are used as indicator organisms because

View solution

Q. Chemical precipitation of phosphorus is

View solution

Q. The sulfur pearl of Namibia, Thiomargarita namibiensis

View solution

Q. All of the following species are considered coliforms except

View solution

Q. Removal of solids is generally considered as a

View solution

Q. The Redfield ratio is an index of concentration of

View solution

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

View solution

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

View solution

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

View solution

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

View solution

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

View solution

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

View solution

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

View solution

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

View solution

Q. The chief spoilage organisms on smoked fish are

View solution

Q. Assimilative denitrification is done by

View solution

Q. Syntrophism involves

View solution