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Microbiology Objective Questions
{ Fish and Seafood }
Home
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Microbiology
// Fish and Seafood
8. At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by
A. Coliform bacteria
B. Streptococci
C. Lactobacilli and yeast
D. all of these
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9. Normally, due to the holding of the chilled fish
A. Pseudomonas increase in numbers
B. Achromobacters decrease
C. Flavobacteria increase temporarily and then decrease
D. all of the above
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