NEET BIOLOGY

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BIOLOGICAL CLASSIFICATION

KINGDOM MONERA

Question [CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
A piece of salted fish that has a very high salt content turns out to be damaged and slightly rotten. This damage is thought to be caused by bacteria namely ____
A
Clostridium botulinum
B
Mycobacterium tuberculosis
C
Methanogen
D
Halofil
E
Thermoasidofil
Explanation: 

Detailed explanation-1: -Fish products with high salt contents may spoil due to growth of halophilic bacteria (salted fish) or growth of anaerobic bacteria and yeasts (barrel salted fish). Whilst the spoilage of fresh and highly salted fish is well understood, much less is known about spoilage of lightly preserved fish products.

Detailed explanation-2: -Pickling or pickle curing is the process whereby fish is mixed with salt and is stored under the brine (pickle) which is formed when the salt dissolves in the water extracted from the fish tissue.

Detailed explanation-3: -Although salted fish can be a robust product, it can be susceptible to loss in quality due to colour change or discolouration brought about by lipid (fat) oxidation and the growth of salt tolerant (halophilic) bacteria and moulds.

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