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Q. Explain Spoilage by yeasts?
Yeasts dominate in the spoilage of fruit products which contain high acid content due to their ability to tolerate high acid environment. Yeasts are osmophiles but they can tolerate only high sugar environment but not salt. They also have the ability to groq anaerobically and have low nutritional requirements coupled with the ability to synthesize the nutrients required for growth and survival.
Among the types of yeasts, the ascospore-forming and heat-resistant organisms like Saccharomyces cerevistae and S. chevalieri are found responsible for the spoilage in canned fruit products. The growth of yeast in a product results in the .formation of CO2, development of turbidity, clumping and flocculation (forming wooly cloudlike aggregations).
1. Name four experimental techniques to determine protein-protein interactions other than X-ray & NMR techniques. 2. How common are Coiled-coil motifs? Where are they found? Giv
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Effect on Microbial Growth and Ecology Redox potential exerts an important selective effect on the microflora of a food since it will decide the type of microorganism that can
Digestive system of human
Q. What are the physiological systems known as integrative systems? Why is this designation justified? The integrative systems are the endocrine system and the nervous system.
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Q. Systolic dysfunction onset of symptoms? In asymptomatic patients with normal LV function, the rate of progression to symptoms and/or LV Systolic dysfunction is about 4 per c
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