Fermented Foods and Their Benefits

20-25°C

35-40°C

45-50°C

28-32°C (correct)

To break down starch to glucose

To create anaerobic conditions in fermentation vessels

To enhance fluid release from vegetables

To produce carbon dioxide (correct)

To provide a source of carbon

To create aerobic conditions in fermentation vessels

To break down starch to glucose

To enhance flavor and inhibit bacteria (correct)

<p>To prevent the growth of fungi</p> Signup and view all the answers

<p>Saccharomyces cerevisiae</p> Signup and view all the answers