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Food Chemistry and Nutrition
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Which of the following microorganisms is/are used in the making of chocolate?
A. Kloeckera africana
B. Kocuria rhizophila
C. Gluconacetobacter oboediens
D. Kluyveromyces marxianus
AnswerClick to flip back
A
Only A and D
💡 Explanation:
The fungi, Kloeckera africana and Kluyveromyces marxianus both are used in the making of chocolate. The bacteria Kocuria rhizophila is used in the making of cheese and the bacteria Gluconacetobacter oboediens is used in the making of vinegar.