Microorganisms in Food Fermentation

Viruses

Fungi

Bacteria (correct)

Protozoa

To improve the taste and texture of food (correct)

To enhance the nutritional value of food

To increase food spoilage

To reduce the shelf life of food

To speed up the spoilage of food

To increase the risk of foodborne illnesses

To break down complex compounds into simpler forms (correct)

To inhibit the growth of beneficial bacteria