Solved

A Commonality of Bread,cheese,beer,and Chocolate Is the Use of ________

Question 37

Multiple Choice

A commonality of bread,cheese,beer,and chocolate is the use of ________ in their production.

A) anaerobic fermentation
B) lactic acid bacteria
C) acetic acid bacteria
D) highly engineered microbial strains

Related Questions

Q32: The specialized relationship in which one member

Q33: If bacteria and archaea are removed from

Q34: CASE HISTORY<br>In 1994,the city of Phoenix,Arizona,faced challenges

Q35: Explain the pattern of groundwater nitrate contamination

Q36: During the production of beer,fermentation produces ethanol

Q38: Historically,N₂ only entered the atmosphere as a

Q39: One benefit of food fermentation is the

Q40: What role do microbes play in the

Q41: Bacteria,such as Listeria monocytogenes,that are able to

Q42: Which of the following statements describes the