Question

Canned poultry is more often spoiled by
A.putrefactive than by Saccharolytic Clostridia
B. Saccharolytic Clostridia than by putrefactive
C. Saccharomyces species
D. Micrococcus species

Answer 1

Canned poultry is more often spoiled by
A.putrefactive than by Saccharolytic Clostridia
B. Saccharolytic Clostridia than by putrefactive
C. Saccharomyces species
D. Micrococcus species

✔✔✔C. Saccharomyces species✔✔✔

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Specifically, their genetic content is contained within a nucleus. This classifies them as eukaryotic organisms, unlike their single-celled counterparts, bacteria, which do not have a nucleus and are considered prokaryotes.

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Answer 2

Canned poultry is more often spoiled by
A.putrefactive than by Saccharolytic Clostridia
B. Saccharolytic Clostridia than by putrefactive
C. Saccharomyces species
D. Micrococcus species


✔✔ ANSWER ✔✔

✔✔ C. Saccharonyces species.

✔✔ Clostridium perfringens-like strains whose taxonomic position is uncertain were examined in detail. The lecithinases of these strains exhibited less avidity to the alpha-antitoxin of C. perfringens than did the C. perfringens lecithinase. On the basis of a computer analysis, the C.

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