Pathogenic and toxigenic microorganisms are more likely to survive fermentation processes when:
A. They are present in high initial numbers of cells
B. They have acid tolerance response capability
C. The fermented food is stored for too little time
D. A and
E. All of the above

Question

18-06-2024
Biology

Answered

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Pathogenic and toxigenic microorganisms are more likely to survive fermentation processes when:
A. They are present in high initial numbers of cells
B. They have acid tolerance response capability
C. The fermented food is stored for too little time
D. A and
E. All of the above

Sagot :

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Pathogenic and toxigenic microorganisms are more likely to survive fermentation processes when:A. They are present in high initial numbers of cellsB. They have acid tolerance response capabilityC. The fermented food is stored for too little timeD. A and E. All of the above

Sagot :

Other Questions

Pathogenic and toxigenic microorganisms are more likely to survive fermentation processes when:
A. They are present in high initial numbers of cells
B. They have acid tolerance response capability
C. The fermented food is stored for too little time
D. A and
E. All of the above