TLS Online TPP Program

#Question id: 35957


Which microorganisms are commonly involved in flat-sour spoilage in canned cereals or cereal-based products?

#XL - U Food Technology
  1. Bacillus stearothermophilus
  2. Bacillus coagulans
  3. Clostridium thermosaccharolyticum
  4. Saccharomyces boulardii