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Explain Monascus species
Most of the reports of food colourants from microbial sources involve Monascus species, particularly Monascus purpureus, followed by Rhodotorula species, Chlorella, Nocardia and red algae. Often, instead of extracting the pigment from Monascus, a few researchers have attempted in adding the whole coloured substrate to foods for the purpose of providing colouration. Careful control of the culture conditions selectively improves the yield of various pigments elaborated by the specific microbial culture.
Explain What is the optimum temperature for catalyses? Ans) For any chemical reaction, the reaction rate enhances with temperature, so the higher the temperature, the earlier t
S y s te m i c Diseases Diseases of the gastrointestinal tract The diseases of gastrointestinal system are manifested by abnormality in prehension, mastication and s
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C o l l i ba c i ll o si s It is commonly seen in newly born farm animals and occurs in septicaemic and enteric collibacillosis forms. E tiology: The disea
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