Production of traditionally fermented foods typically relies on __________ flora, whereas commercial fermentation generally relies on __________.

Question

Quizplus · Accepted Answer

Traditionally fermented foods rely on the indigenous flora naturally present in the ingredients or the production environment, while commercial fermentation typically relies on specific starter cultures intentionally added to the product. Therefore, the best choice is D.

Production of Traditionally Fermented Foods Typically Relies on __________ Flora