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  3. 1. we discussed phage in the context of sausage fe

1. We discussed phage in the context of sausage fermentation; it is also a serious concern...

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Biology

1. We discussed phage in the context of sausage fermentation; itis also a serious concern in many modern, high-throughput cheesefermentations. However, phage problems never occur duringtraditional sauerkraut or kefir fermentations. Why would this bethe case?

2. Is phage likely to be a problem in beer fermentations? Why orwhy not?

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Sauerkraut is fermented cabbage consumed as a saladside dish in western countries and has an acidic and sour taste The process of fermentation is carried out by removing the outer leaves shredding the cabbage and mixing it with salt and then kept in tanks covered to allow fermentation to take place for certain days or weeks The presence of    See Answer
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