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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. How different are gymnosperms from pteridophytes and bryophytes? Gymnosperms are not cryptogamic as pteridophytes and bryophytes are. They are phanerogamic and so they form
Explain the Procedure for Preparation of General Purpose Media Procedure: Now prepare the media following the steps enumerated herewith: 1. Weigh and dissolve each ingredien
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Transmission electron microscopy: Around 1931-32 two German scientists. Knoll and Ruska. Invented transmission electron microscopy, and built the first transmission electron m
“Define nosocomial infections. Discuss the factors that might influence whether a patient may acquire nosocomial infection. How might these risks be reduced?”
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