List of top Questions asked in ICAR AIEEA (PG)

In Direct Epifluorescent Filter Technique (DEFT) method, staining with acridine orange results in what colour of fluorescence by dead cells? What is the cellular constituent causing this fluorescence?
As per the latest FSSAI microbiological specifications, what is the number of samples of infant formula to be tested to clear a batch with respect to Cronobacter spp.?
Which of the following bacteriocins is different from others?
Which one of the following is NOT used as a cryoprotectant during freeze drying of starters?
Psychrotrophic bacteria can grow at very low temperatures owing to the presence of which one of the following in their cell membranes?
Major flavour compound in yoghurt is
Which of the following represents the SPC (in cfu per ml, after rounding off as per standard procedure) and grade, respectively of the given sample?
Which of the following statements are true for homofermentative lactobacilli?
A. Exclusively ferment hexose sugars to lactic acid by EMP
B. Includes L. delbrueckii ssp. bulgaricus and L.casei
C. Ferment pentose sugars
D. Grow at a temperature higher than other 2 groups of lactobacilli
Choose the correct answer from the options given below:
The component of TWEEN 80 which gives improved stability to lactic cultures is
Galactose fermentation is used to distinguish
Starter interaction where one species is inhibited by the removal of essential nutrients or formation of toxic metabolites
Development of what level of acidity in Horrall-Elliker test indicates a good and active culture for cheese making?
In which one of the following dairy products is the aerobic plate count NOT included in process hygiene criteria, as prescribed by FSSAI?
Which one of the following is a lactic acid bacteria that synthesize vitamin B12?
Lactococcus lactis ssp. lactis can be differentiated from Lactococcus lactis ssp. cremoris based on
In lactococcal fermentation, acetaldehyde is formed due to
In fermented milk products, green apple flavour is associated with
Which of the following cheese is prepared using thermophilic starters?
As stipulated by FSSAI, minimum milk protein and acidity for fermented milk is
The enzyme checked for confirmation of Bifidobacterium is
Bifidobacterium is phylogenetically more related to
3-methylbutanal responsible for malty flavour, is derived from
In Eijkman's test, incubation is done at
Musty potato flavour is due to
The type of mastitis spread by head flies is