Question is ⇒ The red or pink color of the fish is generally caused from the growth of, Options are ⇒ (A) Sarcina, (B) Micrococcus or Bacillus species, (C) Molds or yeasts, (D) all of these, (E) , Leave your comments or Download question paper.

Users Also Read

Question is ⇒ The red or pink color of the fish is generally caused from the growth of, Options are ⇒ (A) Sarcina, (B) Micrococcus or Bacillus species, (C) Molds or yeasts, (D) all of these, (E) , Leave your comments or Download question paper. Previous question Next question


Q1.	The red or pink color of the fish is generally caused from the growth of
A.	Sarcina [Wrong Answer]
B.	Micrococcus or Bacillus species [Wrong Answer]
C.	Molds or yeasts [Wrong Answer]
D.	all of these [Correct Answer]
View Answer 1 -1 Explanation:- Answer : D Discuss it below : !! OOPS Login [Click here] is required to post your answer/result Help other students, write article, leave your comments

Previous question Next question

Also Read Similar Questions Below :

⇒ Normally, due to the holding of the chilled fish
Pseudomonas increase in numbers
Achromobacters decrease
Flavobacteria increase temporarily and then decrease
all of the above

⇒ A musty or muddy odor of the fish is attributed to
the growth of Streptomyces species in the mud at the bottom of the body of water
the mud at the bottom of the body of water
the growth of Pseudomonas species in the mud at the bottom of the body of water
none of the above

⇒ At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by
Coliform bacteria
Streptococci
Lactobacilli and yeast
all of these

⇒ The red or pink color of the fish is generally caused from the growth of
Sarcina
Micrococcus or Bacillus species
Molds or yeasts
all of these

⇒ In chilled shrimp __________ is chiefly responsible for spoilage.
Achromobacter
Pseudomonas
Micrococcus or Bacillus species
Molds or yeasts

⇒ The bacteria most often involved in the spoilage of fish are
part of the natural flora of the external slime of fishes and their intestinal contents
part of the natural flora of the internal slime of fishes only
both (a) and (b)
none of the above

⇒ Marinated (sour pickled) fish should not have spoilage problems unless
the acid content is very high
the acid content is low enough
the acid content is moderate
none of the above

⇒ The chief spoilage organisms on smoked fish are
molds
bacteria
both (a) and (b)
fungi

⇒ The predominant kind of bacteria causing spoilage in fish at chilling temperature is
species of Pseudomonas
Micrococcus
Bacillus
none of these

Users Also Read