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Author Question: The sour flavor in some fermented foods is usually the result of (acetic/benzoic/lactic) acid production. (Read 208 times)

jrubin

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on: Oct 17, 2019

Question 1

Because the same microbes are not always present on food from harvest to harvest, (fresh/natural/starter) cultures are used in the production of alcoholic beverages.

Question 2

The sour flavor in some fermented foods is usually the result of (acetic/benzoic/lactic) acid production.
Microbiology with Diseases by Body System ¦ Bauman ¦ 5th Edition
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Marked as best answer by jrubin on Oct 17, 2019

olivia_paige29

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Reply #1 on: Oct 17, 2019
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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jrubin

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Reply 2 on: Oct 17, 2019
Wow, this really help

rachel

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Reply 3 on: Yesterday
Great answer, keep it coming :)

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