A) Aspergillus oryzae
B) Gluconobacter
C) Leuconostoc
D) Penicillium
E) Saccharomyces cerevisiae

A) The addition of vitamins or minerals makes the food more nutritious for microbes as well as humans.
B) Vitamins are added to "fortified" foods by adding the microbes that produce the vitamins to the food item.
C) Every step of modification or manipulation of food increases the chance for contamination.
D) The addition of nutrients creates an osmotic environment suitable for a wide range of microbes.
E) The vitamins require a neutral pH environment, which is suitable for many microbes.

A) increasing oxygen content.
B) increasing salt concentration.
C) reducing pH.
D) reducing oxygen content.
E) increasing salt concentration or reducing pH or both.