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Q. Explain Spoilage by fungi and bacteria?
The dominant spoilage organisms in fruits are fungi, as their pH is low (normally 5),whereas the pH of vegetables is fiom 5.0 to 7.0, which makes them susceptible to both hgi and bacteria. The spoilage is affected through the formation of rot, which is due to the ability of fungi and bacteria to secrete pectolytic enzymes. The rot is characterized by the softening of the tissue due to the action of pectolytic enzymes. Most important moulds involved in the spoilage of fruits and vegetables are Penicillium and Rhizopus. Although bacterial spoilage of hits and vegetables is less when compared to moulds, nevertheless, certain strains of bacteria still cause spoilage.
Explain the Food Applications of Gum Arabic A major use for gum Arabic is in the confectionery industry where it has two important functions; to retard or to prevent crysta
What is the vector of Chagas' disease? How is the disease transmitted? The vector of Chagas' disease is its middle host, a triatomine bug. The major species is Triatoma infesta
10 mcq question in the topic of plants of 9th standard
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difference between one girl and lungs two ribosomes and lysosomes ?
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Light microscopy: Microscopy started with light microscopes using visible light to illuminate the objects, the most used and familiar microscope is called compound light micro
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