Jun
27
Yosho asked:
Bacteria or fungi ripen the solid portion of curdled milk-
Lactic acid bacteria ferment skim milk-
Bacteri ferment cream-
Bacteria ferment low-fat milk-
Microoganisms remove the pulp that covers the cocoa bean-
Bacteria ferment cabbage under anaerobic conditions-
A fungus ferments a mixture of roasted soybeans and wheat-
Yeasts break down sugar and produce carbon dioxide in dough-
Alcohol in fermented fruit juice is converted to actetic acid by bacteria-
Bacteria or fungi ripen the solid portion of curdled milk-
Lactic acid bacteria ferment skim milk-
Bacteri ferment cream-
Bacteria ferment low-fat milk-
Microoganisms remove the pulp that covers the cocoa bean-
Bacteria ferment cabbage under anaerobic conditions-
A fungus ferments a mixture of roasted soybeans and wheat-
Yeasts break down sugar and produce carbon dioxide in dough-
Alcohol in fermented fruit juice is converted to actetic acid by bacteria-
I would really appreciate some help with this question. Thanks!
WILFRED
Comments
One Response to “What foods are described here using these microbial methods?”
The cocoa bean chocolate bacteria ferment skim milk yogurt bacteri ferment skim milk yogurt bacteri ferment lowfat milkyogurt or sour cream bacteria or fungi ripen the.