List of top Food Technology Questions on Food Microbiology asked in TS PGECET

Bacteria which grow in 0.5 to 3.0% salt are called:
Wines are prepared from:
Miso is a fermented product made from:
The amount of salt required in the preparation of sauerkraut is:
A minute leak in a can that permits air to move in and out but does not allow microorganisms to enter is:
Surface ropiness in milk is caused by:
A cell here and there in a mycelium stores up reserve food swells and forms a thick wall than of the surrounding cells is known as:
Asexual spores produced by molds are:
Bacterial species which produces red rots in eggs are:
The extrinsic factors affecting growth of microorganisms are:
Nutrient agar gels at
Vinegar is produced by alcoholic fermentation followed by acetic fermentation with
The microorganisms used for the industrial purpose is
For preparation of wines, commonly used fermenting organism is
Cell arrangement of microorganisms fall in
The logarithmic order of death for bacterial population is described by
The bacteria that grows in both aerobic and anaerobic conditions is termed as
The minimum and maximum temperatures required for the shigella species to grow is