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: