Lactic acid bacteria are used to produce a variety of foods including cheese, yogurt, sauerkraut, and some sausages. Yeast is used to produce alcoholic beverages and breads. Some cheeses and many traditional foods owe their characteristics to changes caused by molds.
Describe how the metabolism of lactic acid bacteria differs from that of most other microorganisms that can grow aerobically.
How does the use of starter cultures improve the safety of fermented meat products?
How could cottage cheese be produced without bacteria?
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