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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).
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Self-Monitoring of Blood Glucose (SMBG) In SMBG, patients measure and monitor their blood sugar level by themselves and assess their condition and know the response to the trea
Safety aspects of feed processing Safety of the man and machine in a feed mill is very important to avoid the accidents. Some basic aspects of a good safety programme are as f
Q. According to the function of the transmitted neural impulse which are the types of neurons? How different are the concepts of afference and efference of the neural impulse trans
Does glycolysis occur within the mitochondria? Glycolysis occurs in the cytosol and not within the mitochondria. Pyruvic acid molecules later enter mitochondria to participate
Escherichia coli is generally regarded as part of the normal flora of the human intestinal tract and that of many animals. Serotypes of E. coli which have been implicated in human
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prototherians are unfinished mammals
Q. Why can the bryophytes be considered the "amphibians of the plant world"? Like adult amphibians, the bryophytes live in the terrestrial environment but they depend on water
please enlighten me on proteins and forensics
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