This mold and metabolism are used in the koji stage of soy sauce production:
A) anaerobic Aspergillus strains
B) aerobic Aspergillus strains
C) aerobic Leuconostoc strains
D) anaerobic Leuconostoc strains
E) none is active in this phase
Correct Answer:
Verified
Q16: The fungus Penicillium is used in the
Q17: What bacterium is used in the production
Q18: The protease rennin is used in the
Q19: Which food is most prone to xerophilic
Q20: Canning is a technique used in food
Q22: An example of an organism that causes
Q23: An MPN test where lactose-fermenting microbes have
Q24: Staphylococcus aureus causes foodborne illness through
A)the production
Q25: All of the following are goals of
Q26: Vinegar production occurs through the oxidation of
Unlock this Answer For Free Now!
View this answer and more for free by performing one of the following actions
Scan the QR code to install the App and get 2 free unlocks
Unlock quizzes for free by uploading documents