Question

The red color of meat, called its bloom, may be changed to shades of green, brown or grey as a result of production of oxidizing compounds by bacteria. Which of the following species are reported to cause the greening of sausage?
A.Lactobacillus
B. Leuconostoc
C. Both (a) and (b)
D. Pseudomonas

Answer 1

Answer:

to cause the greening of sausage?

A.Lactobacillus

B. Leuconostoc

C. Both (a) and (b)

D. Pseudomonas√√√√√√√

Answer 2

To find: The species of bacteria responsible for greening of sausage?
Answer: both (a) and (b)
Explanation:
•The lactic acid bacteria in the meat are responsible for the greening of sausage.
•They cause fermentation. They ferment carbohydrates and produce lactic acid as the product and sometimes add flavour to the food.
Hence, species of Lactobacillus and Leuconostoc cause the greening of sausage.
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