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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).
Define the Roller Drying (Drum drying) Method? One of the important techniques for drying liquid food products is the roller drier. Like spray drying, roller drying can only be
A few statements about the mechanism of evolution are made. Mark the correct statements. (i) Evolution happens at the individual level as well as population level. (ii
Adverse Effects of Famciclovir Famciclovir has been generally well tolerated. Headache, nausea and diarrhea have been reported. Like acyclovir, famciclovir has been associated
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explain the role of cyclic photophosphorylation in photosynthesis
A true-breeding petunia plant with red petals was crossed with another true-breeding petunia plant with white petals. The plants of the F1 progeny had blue petals. When these F1 pl
What is a phyletic lineage?
Permeability Permeability is the ability of a soil to transmit water or air. Permeability or infiltration rate is measured in terms of the rate of water flow through the soil i
assignment on biodiversity management
After Abutment Connection The patient may complain of pain during screw tightening. Any clinical evidence should be looked into. It is important not to overtighten and overtorq
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