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    3.

    Which one of the following combinations of microbes is responsible for the formation and flavor of yoghurt?

    A

    Streptococcus thermophilus and Lactobacillus bulgaricus

    B

    Lactobacillus acidophilus and Bifidobacterium bifidum

    C

    Penicillium roqueforti and Saccharomyces cerevisiae

    D

    Escherichia coli and Staphylococcus aureus

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