Control of the fermentation of foods to produce the desired product commonly involves

Question

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The use of a starter culture allows for specific microbial populations to be added to the fermentation process, controlling the fermentation and resulting in the desired product. A and B may be helpful in some cases, but do not directly control the fermentation process. C may be necessary, but is not sufficient for controlling the fermentation. E is not necessary, as boiling may not be required and adding nutrients can be done separately from pretreatment.

Control of the Fermentation of Foods to Produce the Desired