outline the role of a named type of microorganisms in the production of yoghurt and bread.
Biology · High School · Tue Nov 03 2020
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Yeast is a single-celled, microscopic fungus that uses sugar as food. In bread making, the carbon dioxide produced by the yeast during respiration is trapped in the dough, causing it to rise. You can see a significant rise once the dough has been baked.
The bacteria used to make yogurt are known as yogurt cultures. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor.