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#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

Answer:- Option(s): 1,2


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