1. We discussed phage in the context of sausage fermentation; it
is also a serious concern...
50.1K
Verified Solution
Link Copied!
Question
Biology
1. We discussed phage in the context of sausage fermentation; itis also a serious concern in many modern, high-throughput cheesefermentations. However, phage problems never occur duringtraditional sauerkraut or kefir fermentations. Why would this bethe case?
2. Is phage likely to be a problem in beer fermentations? Why orwhy not?
Answer & Explanation
Solved by verified expert
4.4 Ratings (758 Votes)
Sauerkraut is fermented cabbage consumed as a saladside dish in western countries and has an acidic and sour taste The process of fermentation is carried out by removing the outer leaves shredding the cabbage and mixing it with salt and then kept in tanks covered to allow fermentation to take place for certain days or weeks The presence of
See Answer
Get Answers to Unlimited Questions
Join us to gain access to millions of questions and expert answers. Enjoy exclusive benefits tailored just for you!
Membership Benefits:
Unlimited Question Access with detailed Answers
Zin AI - 3 Million Words
10 Dall-E 3 Images
20 Plot Generations
Conversation with Dialogue Memory
No Ads, Ever!
Access to Our Best AI Platform: Zin AI - Your personal assistant for all your inquiries!
