What could be the possible reason for the minimal use of MSG in preserved/ canned food items?

Facilitating multiplication of bacteria

What could be the possible reason for the minimal use of MSG in prese

1.	What could be the possible reason for the minimal use of MSG in preserved/ canned food items?
A.	Reduction in spore formation
B.	Increase in spore formation
C.	Facilitating multiplication of bacteria
D.	None of the mentioned
Answer» B. Increase in spore formation

Discussion

No Comment Found

Related MCQs

Statement 1: Spores heated in soil directly are more heat resistant than ones which are mixed with sterile soils and then heated.Statement 2: Thermophilic bacteria which form spores in artificial media are more heat resistant than those formed on machinery in canning plants.
Statement 1: The physical environment in which a spore is grown has minimal affect on its heat resistance.Statement 2: Freezing weakens spores.
Between the following factors, which of the following have maximum effect on highly heat resistant spores?
The x-axis shows the temperature and the y-axis shows the killing time. This is with respect to spores in a suspension. Curve a = 100,000 spores/ml and b= 1,000 spores/ml. Above curve a is the region of spores killed and below the region b is the region of spores survived. Which of the following do we comprehend from the above?
There is an existing relationship between the heat resistance of a vegetative cell and that of the spore formed thereafter.
Statement 1: Heat resistance of an organism is designated by the ‘c’ value.Statement 2: The ‘z’ value stands for the number of degrees centigrade required for the thermal death time curve to traverse one logarithmic cycle.
Which of the following is true about death time curve method to sterilize canned food?
Which of the following methods is possible to kill bacteria?
Which of the following is true about lethal mutation?
Death of bacterial spores permits computation of death points which is independent of all explanation.

What could be the possible reason for the minimal use of MSG in preserved/ canned food items?

Discussion

No Comment Found

Related MCQs

Reply to Comment