This Microorganism is Often Used to Make Fermented Semi-Dry Sausages

Question

This microorganism is often used to make fermented semi-dry sausages and salami.
A)Leuconostoc
B)Pediococcus
C)Saccharomyces
D)Aspergillus
E)Lactobacillus

Accepted Answer

Pediococcus is commonly used in the fermentation of semi-dry sausages and salami due to its ability to produce lactic acid, which helps in preserving the meat and developing the desired flavor and texture.