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Microbiology of Foods

Q1:

Plate count of bacteria in foods generally use the plating medium consisting of

A peptone, yeast extract, glucose, sodium chloride, agar and distilled water

B yeast extract, glucose, sodium chloride, agar and distilled water

C peptone, glucose, sodium chloride, agar and distilled water

D peptone, yeast extract, glucose, sodium chloride and distilled water

ANS:A - peptone, yeast extract, glucose, sodium chloride, agar and distilled water

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