11. Meat is regarded as good culture medium for microbes due to A. High moisture content B. Favourable pH C. Plentiful nutrients D. All the above Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option D No explanation is given for this question Let's Discuss on Board
12. What is true about canning? A. It is a process in which food is sealed in a container such as can or glass jars and then heated B. This process was discovered by Nicholas Appert C. The container is evacuated before sealing D. All the above Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option D No explanation is given for this question Let's Discuss on Board
13. Which mushrooms can be grown on straw? A. Coprinus sp. B. Pleurotus ostreatus C. Volvariella volvacea D. All the above Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option D No explanation is given for this question Let's Discuss on Board
14. Paralytic shellfish poisoning is a food-borne illness that typically develops after consumption of shellfish contaminated chiefly with the heat stable and acid soluble toxin A. Okadaic acid B. Mitotoxin C. Saxitoxin D. Aflatoxin Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option C No explanation is given for this question Let's Discuss on Board
15. Which of the following microbes compete well for free water under conditions of low aw and often w grow well in high sugar foods such as syrup A. Pseudomonas B. Clostridium C. Molds D. Yeasts Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option C No explanation is given for this question Let's Discuss on Board
16. Which organism has been used for commercial production of SCP from starch hydrolysates? A. Candida utilis B. Saccharomyces cerevisiae C. Fusarium gaminearum D. Kluyveromyes fragilis Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option C No explanation is given for this question Let's Discuss on Board
17. The microbial inhibitors in raw milk include A. Lactoferrin and lactoperoxidase system B. Lysozymes C. Vitamin B12 binding system D. All the above Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option D No explanation is given for this question Let's Discuss on Board
18. For temporary preservation, fruits and vegetables must be stored at A. 10 - 20°C B. 15 - 20°C C. 30 - 35°C D. 39 - 45°C Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option A No explanation is given for this question Let's Discuss on Board
19. Which one of the following species is used in the preparation of Soy sauce? A. A. niger B. A. flavus C. A. fumigates D. A. oryzae Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option D No explanation is given for this question Let's Discuss on Board
20. Which of the following source contributes to microflora of raw milk? A. Udder B. Teat C. Milking D. All the above Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option D No explanation is given for this question Let's Discuss on Board
