Which of the following is a requisite for a microorganism to be used in fermentation and pickling?
(a) Microorganisms must be able to grow on the substrate
(b) Organism must have the ability to maintain physiological constancy under growing conditions
(c) Desired chemical changes should take place in the required conditions
(d) All of the mentioned
This question was addressed to me in final exam.
I'm obligated to ask this question of Principles of Food Preservation by Fermentation-1 topic in chapter Principles of Semi-Moist Foods, Principles of Food Preservation by Fermentation, Principles of Food Pickling and Curing and Principles of Food Storage Stability of Food Engineering