Soy sauce is made by fermentation of soybeans and wheat by
A) lactic acid bacteria.
B) Saccharomyces.
C) Aspergillus.
D) lactic acid bacteria AND Saccharomyces.
Correct Answer:
Verified
Q22: Most bacteria are inhibited by a pH
Q23: Most human pathogens grow best at temperatures
Q24: Foods such as acidic fruits are often
Q25: Naturally occurring microbial chemicals may include
A) benzoic
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Q28: S. aureus toxin is
A) heat-stable.
B) an exotoxin.
C)
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Q30: Which of the following is most likely
Q31: The most prevalent cause of wine spoilage
Q32: Which of the following produce lactic acid?
A)
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