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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).
Q. 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
The difference b/n algae,bryophyte&pteridophyte?
what are the kinds of tetrasporic embryo sac...detail information
classification on protozoans
Nonsurgical retreatment will be the preferred choice -Less invasive .. not cause problem to the pt. -Less traumatic postoperative .. most probably no post operative pain
What is Iron Overload and Toxicity? We have seen that absorption of iron is very effectively regulated. This prevents overload of the tissues with iron from diet/supplements in
how can i work with u as an online biology tutor?
(a) What effect does alcohol have on reaction time? (b) What other short-term effects does alcohol have? (c) What long-term effects can result from an exce
how does a cell work ?
Trichomonas vaginalis - Protozoan This cosmopolitan protozoan lives exclusively in the female vagina and male urethra or prostate. It causes a mild disease called trichomonas
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