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.
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Q46: The definition of (fermentation/cultivation/processing) used by food
Q47: Water contamination refers only to the presence
Q48: The process of preserving foods in brine
Q49: Brandy is made by the same process
Q50: A few hours after a dinner party,
Q52: The sour flavor in some fermented foods
Q53: Amino acid and vitamin supplements are prepared
Q54: The starter culture used to make cheese
Q55: A common source of antibiotics is
A) Acetobacter.
B)
Q56: Garlic contains an antimicrobial substance called (allicin/penicillin/streptomycin).
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