Which one of the following is used in the baking of the bread
Saccharomyces cerevisiae
Zygosaccharomyces
Rhizopus stolonifer
Saccharomycodes ludwigii
It’s obvious.
Conversion of milk to curd improves its nutritional value by increasing the amount of
The large holes in swiss cheese are due to production of a large amount of …$A$… by a bacterium …$B$…. Here $A$ and $B$ refers to
Which of the following is traditional drink of some parts of southern India, made by fermenting sap from palms?
Which of the bacterium cause the fermentation of milk and other plant products
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