Production of traditionally fermented foods typically relies on ________ microbiota, whereas commercial fermentation generally relies on ________.

Question

Quizplus · Accepted Answer

Traditionally fermented foods rely on indigenous microbiota, which are naturally present in the food and/or the environment. Commercial fermentation, on the other hand, often relies on specific starter cultures selected for their ability to produce consistent and desired fermentation outcomes.

Production of Traditionally Fermented Foods Typically Relies on ________ Microbiota