Question

Name two fermentation stress and how can we limit those stresses to restore performance.

Answer 1

Name two fermentation stress and how can we limit those stresses to restore performance.

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Answer 2

Answer:

1)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