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    4.

    Which one of the following combinations of microbes is responsible for the formation and flavor of yoghurt?

    A

    Streptococcus thermophilus and Lactobacillus bulgaricus

    B

    Lactobacillus acidophilus and Bifidobacterium bifidum

    C

    Penicillium roqueforti and Saccharomyces cerevisiae

    D

    Escherichia coli and Staphylococcus aureus

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    6.

    Pigments present in BGA include?

    A

    Chlorophyll b and carotenoids

    B

    Chlorophyll a, carotenoids, and phycobilins

    C

    Chlorophyll a and phycobilins only

    D

    Chlorophyll b, carotenoids, and xanthophylls

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