The Fermentation of Most Bread and Alcoholic Beverages Relies On

Question

The fermentation of most bread and alcoholic beverages relies on:
A) fermentation by Gram-positive bacteria.
B) fermentation by Gram-negative bacteria.
C) fermentation by single-celled fungi.
D) fermentation by filamentous fungi.

Accepted Answer

The fermentation of bread and alcoholic beverages relies on single-celled fungi, specifically yeast. Yeast carries out alcoholic fermentation in which glucose is converted into ethanol and carbon dioxide. Gram-positive and Gram-negative bacteria may also carry out fermentation, but they are not typically used in the production of bread and alcoholic beverages. Filamentous fungi, such as those used in the production of certain types of cheese, have a different role in fermentation and are not directly involved in the production of bread and alcoholic beverages.