FOOD PROCESSING
PRINCIPLES OF FOOD PROCESSING
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
Red pigmentation of spoiled food is due to
|
|
Pseudomonas
|
|
|
Clostridium
|
|
|
Salmonella
|
|
|
Serratia
|
Explanation:
Detailed explanation-1: -Prodigiosin-Many strains of Serratia marcescens, produce a red pigment, which shows antibacterial, antimalarial, antibiotic and antineoplastic activity (34, 70, 107). It has been successfully applied as coloring agents in yogurt, milk and carbonated drinks (108).
Detailed explanation-2: -Among bacteria, pigment production is highly variable, although usually present in Actinobacteria. Several genera, such as Streptomyces, Nocardia, Thermomonospora, Microbispora, Streptosporangium, Rhodococcus, and Kitasatospora produce a wide variety of pigments [19].
Detailed explanation-3: -Microbial pigments can be produced either by solid substrate fermentation or by submerged fermentation.
There is 1 question to complete.