engineering recuitment FSSAI Technical Officer & Central Food Safety Officer Mock Test 2021 Food Technology Food Microbiology Microorganisms in Food Chain
The most common bacterial cultures involved in acidic fermentation are
1
Lactobacillus, Leuconostoc, Lactococcus and Streptococcus
2
Lactococcus, Bifidobacterium, Lactobacillus and Leuconostoc
3
Lactococcus, Rhizopus, Lactococcus and Streptococcus
4
Lactobacillus, Leuconostoc, Lactococcus and Aspergillus