Question

Microorganisms which have higher amount of _____ have been implicated as causes of bloater damage in natural fermentation commercially.

(a) Oxygen

(b) Carbon dioxide

(c) Water

(d) All of the mentioned

I had been asked this question in quiz.

I'm obligated to ask this question of Principles of Food Pickling and Curing-1 in division 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

Answer 1

Right answer is (b) Carbon dioxide

The explanation is: Microorganisms which have higher amount of carbon dioxide have been implicated as causes of bloater damage in natural fermentation commercially.