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During yogurt fermentation:

What metabolic processes are the microbes undergoing – what specific by-products are they producing that contribute to the changes in the food?

What changes occur in your food during the fermentation? e.g. Does the amount of oxygen in the container change? Why? Same questions for carbon dioxide, pH, alcohol, temperature.

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Lelia Lubowitz
Lelia LubowitzLv2
28 Sep 2019

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