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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).
Organogenesis - Plant Tissue and Organ Culture Organogenesis refers to the differentiation of organs such as roots, shoots or flowers. Shoot bud differentiation may occur dire
OVARIES - 2 in number (didelphic). White / pinkish. Almond like. 3 cm long, 2 cm wide, 1 cm thick. Lie in the lower part of abdomen attached to dorsal wall by mesovarium.
Gel shift assay is a technique by which one can determine whether a particular protein preparation contains factors which bind to the specific DNA fragment. At times when a radiol
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special character of leucosolenia
Is Neuron A synapses onto Neuron B Consider Neuron B in the frog central nervous system whose plasma membrane has a newly discovered ligand-gated ionotropic receptor, named the
a) The West of Scotland Coronary Prevention Study (WOSCOPS): The study randomized healthy men between the ages of 45 and 64 years with TC levels higher that 252 mg/dL and LDL chole
What are the typical vegetation and the typical fauna of the deserts? The predominant fauna of desert ecosystems is produced by reptiles, as lizards and snakes, terrestrial art
introduction
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