EP MICROBIOLOGY:W/DISEASES BY..-MOD.ACC
EP MICROBIOLOGY:W/DISEASES BY..-MOD.ACC
5th Edition
ISBN: 9780134607894
Author: BAUMAN
Publisher: PEARSON CO
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Chapter 25, Problem 10MC
Summary Introduction

Introduction:

Industrial fermentation refers to fermentation process done at a large scale. Fermentation is an anaerobic process, in which simpler substances are formed from the breakdown of a complex substance by the action of microbes, such as yeast or bacteria. The fermentation process is used for the production of wine, beer, yogurt, bread, and some other food products.

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Substances given off by yeasts during fermentation area. alcohol b. carbon dioxide c. organic acids d. all of these
Food microbiology involves the following, except _______________ . a. fermentationb. western blottingc. HACCPd. yeast removale. spoilage
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Intro to Food Microbiology; Author: A professor pressing record;https://www.youtube.com/watch?v=vg8fSmk0dVU;License: Standard youtube license