Microbiology - Miscellaneous Foods - Discussion

Discussion :: Miscellaneous Foods - Section 1 (Q.No.1)


The most important organism involved in manufacture of Koji is

[A]. Aspergillus oryzae
[B]. Aspergillus soyae
[C]. both (a) and (b)
[D]. Lactobacillus lactis

Answer: Option C


No answer description available for this question.

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