Fermentation is sometimes used as a means of slowing food spoilage. Why would fermentation lead tothis outcome?
A. Fermentation is THE process that directly reduces sugars in food. Without sugars, bacteria cannot grow and spoil the food.
B. Fermentation will lead to production of high levels of ethanol (95% or higher!)-ethanol will kill bacteria.
C.
Fermentation will lead to production of acidic by-products, dropping the pH of the food below a level that bacteria can tolerate.
D. This is a trick question-fermentation actually IS food spoilage and cannot be used to prevent it under any circumstances.
C
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The high heat of vaporization of water helps you to feel cooler when you sweat because the transition of water from a liquid to a gas requires a ______ of energy to break hydrogen bonds. The energy is _____ from heat produced by your body, thus helping to lower the surface temperature of your body
A. release; released B. release; obtained C. input; obtained D. input; released
There is significantly more genetic variation between human populations than within them
a. True b. False Indicate whether the statement is true or false
An antigen that promotes an immune response that is greater than necessary is called a(n)
A. antibody. B. mast cell. C. allergen. D. MHC.
Which of the following restriction enzyme sites would produce blunt-ended fragments? (The arrow represents the cutting site of the enzyme.)
A) C?CGG B) G?GATCC C) G?AATTC D) CCC?GGG E) A?AGCTT