Name two fermentation stress and how can we limit those stresses to restore performance.
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the physiological state of the LAB used as starters (whether the cells are from the logarithmic or the stationary growth phase); 2) the physical conditions of product ripening and storage (eg. temperature); 3) the chemical composition of the matrix (eg. acidity, available carbohydrates content, nitrogen source, mineral content, water activity and oxygen concentration); 4) possible interactions of the starter cultures with probiotics and other microorganisms naturally occurring or added to the system.
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