Tempeh is produced by fermentation of soybeans with ________, initially followed by __________.
A) lactic acid bacteria; Aspergillus
B) lactic acid bacteria; Rhizopus
C) Propionibacterium; Aspergillus
D) Propionibacterium; Leuconostoc
E) Propionibacterium; Rhizopus
Correct Answer:
Verified
Q2: _ within the mound of cocoa beans
Q4: Which of the following microbes is responsible
Q5: Which of the following is a characteristic
Q6: Few bacteria are edible as isolated organisms
Q7: Three stages in the fermentation of cocoa
Q8: Production of traditionally fermented foods typically relies
Q10: NO starter culture is available for which
Q11: Which of the following mushrooms is NOT
Q18: Mold ripening refers to the secondary _
Q21: Which of the following organisms or processes
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