Microbial Fermentation of Food Products Occurs When the Microorganisms Are

Question

Microbial fermentation of food products occurs when the microorganisms are allowed to grow:
A) in an anaerobic environment.
B) in an aerobic environment.
C) in an acidic environment.
D) at low temperatures.
E) at high temperatures.

Accepted Answer

Microbial fermentation typically occurs in anaerobic environments where oxygen is absent or limited. This allows the microbes to metabolize the food product and produce various byproducts such as lactic acid, ethanol, and carbon dioxide. Examples of anaerobic fermentation in food production include yogurt, sauerkraut, and pickles.