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?

The butyric acid type of fermentation in acid or medium acid foods, with swelling of the container by the carbon dioxide and hydrogen gas is caused by

Acid foods with a pH between 4.5 and 3.7 usually are spoiled by

Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk?

The canned acid foods such as pineapple, tomatoes and pears have been found spoiled by C. pasteurianum. Such spoilage is more likely when the pH of the food is