Microbial food fermentation is often performed as a preservation method to inhibit the growth of food spoilage microorganisms that may be present in or on the food. The fermentation process often leads to an overall pH decrease of the food to levels below 4. This drop most likely causes many ________Blank to be inhibited.

Question

Acidophiles
Alkaliphiles
Neutrophiles
Multiple Choice
1,3
1,2
1,2,3
2,3
3
2
1

Answer 1

1,3