(A) Acton of its own enzyme
(B) Anaerobic production of lactic acid or fatty acid by the action of bacteria
(C) Proteolysis without putrefaction
(D) All of these
Show Answer
Q.No.2. Greening of sausage is caused by
(A) Lactobacillus and Leuconostoc
(B) Pseudomonas and Achromobactor
(C) Micrococcus
(D) Streptococcus
Show Answer
Q.No.3. Rancidity in fat is caused by lipolytic species of
(A) Lactobacillus and Leuconostoc
(B) Pseudomonas and Achromobactor
(C) Micrococcus
(D) Streptococcus
Show Answer
Q.No.4. Red spot in meat is caused by
(A) Pseudomonas syncyancea
(B) Micrococcus and Flavobacterium
(C) Serratia marcescens
(D) Chromobacterium lividium
Show Answer
Q. No. 5. Blue colour to the surface of meat is caused by
(A) Pseudomonas syncyancea
(B) Micrococcus and Flavobacterium
(C) Serratia marcescens
(D) Chromobacterium lividium
Show Answer
Q. No. 6. Yellow colour to the surface of meat is caused by
(A) Pseudomonas syncyancea
(B) Micrococcus and Flavobacterium
(C) Serratia marcescens
(D) Chromobacterium lividium
Show Answer
Q.No.7. Greenish blue to brownish black spot on the surface of meat is caused by
(A) Pseudomonas syncyancea
(B) Micrococcus and Flavobacterium
(C) Serratia marcescens
(D) Chromobacterium lividium
Show Answer
Q.No.8. Musty or earthy flavour in meat is due to
(A) Actinomycetes
(B) Micrococcus
(C) Serratia
(D) Chromobacterium
Show Answer
Q.No.9. Black spot in meat is generally caused by
(A) Actinomycetes
(B) Micrococcus
(C) Cladosporium herbarum
(D) Chromobacterium
Show Answer
Q.No. 10. White spot in meat is generally caused by
(A) Actinomycetes
(B) Micrococcus
(C) Cladosporium herbarum
(D) Sporotrichum carnis
Show Answer
Qstn Nmbr 4 is A
ReplyDelete