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microbiology heated canned foods
1. Which of the following(s) is/are porteolytic or putrefactive decomposing proteins with the production of malodorous compounds such as H2S, mercaptans, ammonia, indole and skatole?
(A): both (a) and (b)
(B): C. butyricum
(C): C. putrifaciens
(D): C. sporogenes
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