Correct Answer: Option B
Explanation:
Saccharomyces cerevisiae, commonly called baker's yeast, ferments sugars to produce CO₂ and ethanol. The CO₂ causes dough to rise, giving bread its porous texture. Lactobacillus is used in yogurt and cheese making, Aspergillus niger in citric acid production, Streptococcus in some dairy ferments. Yeast is a unicellular fungus. Fermentation is an anaerobic process. Alcohol evaporates during baking.
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Science
Biology
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