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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).
Can the amount of available energy in a given trophic level be larger than the available energy in inferior trophic levels? What does that condition means to the conformation of th
#what is the habitat of phylum protozoa
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The field of dietetics can be related to: Nutrition care and intervention focused on the individual, and Nutrition care and intervention focused on the group.
LIST OUT THE DERIVATIVES OF 3 GERMS LAYER-ectoderm, mesoderm and endoderm
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Explain Synergistic Contribution of Malnutrition to Child Mortality? The synergistic contribution of malnutrition to child mortality is consistent across populations and can be
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