At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by
A. Coliform bacteria
B. Streptococci
C. Lactobacilli and yeast
D. all of these
Answer:D
At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by
A. Coliform bacteria B. Streptococci C. Lactobacilli and yeast D. all of these