Many of the microorganisms that cause spoilage cannot tolerate ...

[K@]

Many of the microorganisms that cause spoilage cannot tolerate salt concentrations _____.
 
  a. only up to 1.5 percent
  b. above 2.5 percent
  c. only below 2.0 percent
  d. None of the above

Question 2

Which of the following statements about fermentation microorganisms is correct?
 
  a. Fermented food can be more nutritious than their unfermented original forms.
  b. Fermentation microorganisms reduce the vitamins and growth factors in the food.
  c. Fermentation microorganisms lock nutrients in indigestible materials within plant cells.
  d. Fermentation enzymatically combines polymers into sugars that are indigestible by humans.

[bookworm410]

Answer to Question 1

b

Answer to Question 2

a

[K@]

TYSM

[mohan]

Gracias!