At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by Options: A . &nbspColiform bacteria B . &nbspStreptococci C . &nbspLactobacilli and yeast D . &nbspall of these

At higher temperatures, the souring of Oysters may be the result of the

Question

At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by

Options:

A . Coliform bacteria

B . Streptococci

C . Lactobacilli and yeast

D . all of these

Answer: Option D

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