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Write the molecular formula and the of the chemical used in the prepaprałion of idli and dosa?please answer this question |
Answer» <html><body><p>The micro-organisms essential for characteristic changes in the batter were identified and isolated. While there is a sequential <a href="https://interviewquestions.tuteehub.com/tag/shift-1205367" style="font-weight:bold;" target="_blank" title="Click to know more about SHIFT">SHIFT</a> in the <a href="https://interviewquestions.tuteehub.com/tag/bacterial-1996474" style="font-weight:bold;" target="_blank" title="Click to know more about BACTERIAL">BACTERIAL</a> flora, Leuconostoc mesenteroides was found to be the primary microorganism responsible for souring as well as gas production. So, Bacteria is the correct answer.</p><p>1. Lactobacillus is the prevalent bacteria known for dosa batter souring and <a href="https://interviewquestions.tuteehub.com/tag/leavening-7695214" style="font-weight:bold;" target="_blank" title="Click to know more about LEAVENING">LEAVENING</a>. So, Lactobacillus is an incorrect answer.</p><p>2. A virus is a <a href="https://interviewquestions.tuteehub.com/tag/microscopic-1095840" style="font-weight:bold;" target="_blank" title="Click to know more about MICROSCOPIC">MICROSCOPIC</a> level infectious <a href="https://interviewquestions.tuteehub.com/tag/agent-369049" style="font-weight:bold;" target="_blank" title="Click to know more about AGENT">AGENT</a> which only replicates within an organism's living cells. So, the virus is an incorrect answer.</p><p>3. Yeast generated flavour, enzymes, and assisted in starch saccharification. So, yeast is an incorrect answer.</p></body></html> | |