8.  At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by
A.Coliform bacteria
B.Streptococci
C.Lactobacilli and yeast
D.all of these

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9. Normally, due to the holding of the chilled fish
A.Pseudomonas increase in numbers
B.Achromobacters decrease
C.Flavobacteria increase temporarily and then decrease
D.all of the above

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