The sequence of proteins used in bacterial recombination is

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#Question id: 35942

#XL - U Food Technology

A microorganism has a D-value of 5 minutes at 121°C. How much time (in minutes) is required to achieve a 6-log reduction at this temperature?

( Time = D × log reduction)

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#Question id: 35943

#XL - U Food Technology

If the log of microbial count decreases from 6 to 2 in 20 minutes, what is the D-value (in minutes)?

( D = time / log reduction)

TLS Online TPP Program

#Question id: 35944

#XL - U Food Technology

A microbial culture has a lag phase of 2 hours, an exponential phase lasting 4 hours, and a specific growth rate of 0.35 h^-1. What is the final cell concentration if the initial cell count at the beginning of exponential phase is 1×10⁵cells/mL? (𝑁=𝑁₀ ⋅ 𝑒^𝜇𝑡)

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#Question id: 35945

#XL - U Food Technology

Which of the following factors contribute to food spoilage?

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#Question id: 35946

#XL - U Food Technology

Which microorganisms are commonly involved in the spoilage of protein-rich foods?

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#Question id: 35947

#XL - U Food Technology

Which of the following are common signs of food spoilage?