The thermophilic anaerobe spoilage of low and medium acid canned products are caused by _____________

The temperatures used for canning foods ranges from ____________________

Which of the following microorganism is eliminated in canned foods?

Phosphatase enzyme present in milk is destroyed in which of the following processes?

Jellies and jams are rarely affected by bacterial action.

Acetic acid and lactic acid are used for __________________

Which of the following microbe is used in the production of blue cheese?

Yeast-cell crops harvested from the vats are used to produce which of the following compounds?

What is the range of protein content in yeast cells?

Which of the following microorganism have high vitamin content?

The principal microorganism for yogurt is ______________________

Shredded cabbage is the starting product for which of the following fermented food?

Which of the following is not a desired characteristic of the organism to be used for industrial application?

Industrial fermentation are performed in large tanks of capacity ______________

Solvents and enzymes are found in which of the following categories of microbial products?

Which of the following enzymes cut the DNA molecule at a particular nucleotide sequence?

Eco R1 cuts the plasmid DNA and the donor DNA such that both the ends are same.

Transfection involves the introduction of plasmid hybrid DNA into the host cell.

Which of the following microorganism produces dextran?

Which of the following carbohydrates are mainly present in whey?

Lactobacillus bulgaricus is a homofermentative organism.