Nutrient agar plates are inoculated alongside the Mannitol Salt or EMB agar plates because nutrient agar: is not selective is not differential does not contain mannitol or lactose does not contain phenol red
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- Explain the following functional properties indicating the macronutrients which exhibits such functionalities and how they can be applied in food product development. dextrinisation caramelisation preserving gelation denaturation coagulation shortening plasticity aeration retention of moisture gelatinisationExplain the following functional properties, indicating the macronutrient which exhibit such functionalities anf how they can be applied in food product development. DextrinisationCaramelisationPreserving RelationDenaturationCoagulation Shortening Plasticity AerationRetention of moisture GelatinisationWhich one of the following statements about liquid media is false Select one: a-is prepared without add agar b-is available for use in petri dish . c-is sometimes referred as nutrient broth d-bacteria grow uniformly producing general turbidity
- Aseptically boxed juices and cream containers are processed using which of the following heating methods?a) Commercial canningb) High-temperature-short-time (HTST) methodc) Autoclavingd) Ultra-high-temperature (UHT) methode) BoilingState the colony shape, margin, and elevation of the nutrient agar colony exposed in : A. Nutrient agar in Soil B. Nutrient agar in Water C. Nutrient agar in Plant leaves D. Nutrient agar in Airhaccp plan of hazard analysis of set yogurt Raw Material Hazard Number Identified Hazard & Source Type of Hazard(B/C/P) Preventative Measure
- Mueller-Hinton agar needs to be made to specific standards in order to yield reliable, reproducible results. How deep is the agar on a Mueller-Hinton agar plate? a) 2 mm b) 4 mm c) 6 mm d) 8 mmAll of the following agars are selective and/or differential, Except: Group of answer choices Mannitol salt agar MacConkey agar Eosin methylene blue agar phenylethyl alcohol agar Nutrient agarDescribe what the plate in each scenario looks like: A. Bacteria grows on mannitol salt agar and is negative for mannitol fermentation B. Bacteria grows on EMB agar and is positive for lactose fermentation C. Bacteria grows on MacConkey agar and is negative for lactose fermentation
- Which micronutrient can be destroyed by chelating agents? O a. selenium Ob.phosphorous Oc. iron O d. folatehaccp plan of hazard analysis of set yogurt Processing Step Hazard Number Identified Hazard & Source Type of Hazard(B/C/P) Preventative MeasureIndicate the possible source of microbiological contamination and ways to mitigate this problem during production. You may refer to any additional excipient that may be added with your product.