Lactic acid bacteria in meats may be responsible for – McqOptions

MCQOPTIONS

1.	Lactic acid bacteria in meats may be responsible for
A.	production of green discoloration
B.	slime formation at the surface or within especially in presence of sucrose
C.	all of the above
D.	souring
Answer» D. souring

Discussion

No Comment Found

Related MCQs

The vector product of two vectors is given by area of the parallelogram. State True/False.
Black rots in eggs is most commonly caused by
Green rots in eggs is chiefly caused by
The growth of Streptomyces on straw or elsewhere near the egg may produce
The greening of sausage may appear as a green ring not far from the casing, a green core, or a green surface. The cause of greening is the production of hydrogen peroxide by
Which of the following (s) is/are responsible for the green patches on the surface of meats under aerobic conditions?
Which of the following microorganisms grow in beef at a temperature of 15°C and above?
Pink rots in eggs is caused by the strains of
Vacuum packaged meats are spoiled by
The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed