Microorganisms in Food Production

Alcoholic fermentation occurs in the production of alcoholic beverages and ethanol fuel, and in the rising of bread dough. Because yeasts perform this conversion in the absence of oxygen, alcoholic fermentation is considered an anaerobic process.

Fermentation is a metabolic process that converts sugar to acids, gases and/or alcohol. It occurs in yeast and bacteria. Fermentation has been used by humans for the production of food and beverages as well as for producing alcoholic beverages such as wine and beer.

The selected strains of Saccharomyces cerevisiae, used in baking industry to bring about desired changes in flavour and texture of the baked products, are sold as baker's yeast. These yeasts have ability to ferment the sugar in the dough. The carbon dioxide produced during fermentation is responsible for the leavening (i,e., raising of the dough). Both CO$ _2$ and alcohol escape during baking so that the bread and other baked products become porous and soft.

Yeasts are the main producers of wine and beer. In that the most important and high yielding strain is the saccharomyces cerevisiae. They ferment the sugars that comes the grapes and barley. 

Aspergillus is utilized industrially in a number of ways. Most sodas and soft drinks contain citric acid as the main ingredient. Citric acid is also used in other drinks, many candies, canned goods, baked goods, etc. It is too expensive to isolate the citric acid from citrus fruits so it is produced in the large-scale fermentation of sugar by utilizing Aspergillus niger. 

Cider is also called the apple cider. This is an alcoholic product that is prepared from the fermentation of apples with the yeast Saccharomyces. Whereas Lactobacillus in milk converts it into the curd, Saccharomyces produces alcohol by the fermentation process in cane sugar and Bacillus Is used to bleach ramie fiber. Thus, the correct answer is option B.

The term "Yeast" is a morphological term that refers to a one-celled fungus. Most yeasts, including Saccharomyces reproduce by budding, where the daughter cells bleb off from a small pore in the side of the mother cell. S. cerevisiae is famously known for its role in food production. It is the critical component in the fermentation process that converts sugar into alcohol, an ingredient shared in beer, wine and distilled beverages. It is also used in the baking process as a leavening agent; yeast releasing gas into their environment results in the spongy-like texture of breads and cakes. Because of its role in fermentation, humans have known about and used Saccharomyces cerevisiae for a long time. In a process called as fermentation, yeast feeds off sugars from their substrate and convert it to ethanol, giving these beverages their alcoholic content. Depending on the beverage, yeast is incorporated into the creation process in several ways.

Ethanol fermentation is a biological process to produce ethanol and carbon dioxide as metabolic waste products. Because yeasts perform this conversion in the absence of oxygen, alcoholic fermentation is considered an anaerobic process. 

Saccharomyces cerevisiae (Common name is Baker's or brewer's yeast) is a species of yeast generally used in the production of ethyl alcohol in beer and wine making process. In the production of ethyl alcohol, the fungus Saccharomyces produces the enzyme zymase. This zymase will then acts on Glucose to produce ethyl alcohol. Thus, the correct answer is option A.

Dairy products have generally been considered an excellent source of high-quality protein, calcium, potassium, phosphorus, magnesium, zinc, and the B vitamins riboflavin, niacin, vitamin B-6, and vitamin B-12. The final nutritional composition of yogurt is affected by the species and strains of bacteria used in the fermentation, the source and type of milk solids that may be added before fermentation, and the temperature and duration of the fermentation process.

Traditional animal rennet is an enzyme derived from the stomachs of calves, lambs or goats. Rennet is used in the production of most cheeses. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. 

Sourdough (leavened bread) is a bread product made by a long fermentation of dough using naturally occurring Lactobacilli and yeasts. The most commonly used yeast species in the production of sourdough are Kazanchastania exigua (Saccharomyces exiguous), Saccharomyces cerevisiae, Candida Milleri, and Candida humilis

Malted barley is barley that has been allowed to germinate (sprout) to a degree and is then dried. The germination process converts starch, the seed's stored energy, into simpler sugars used in its initial growing stage. The conversion of starch to sugar is accomplished by diastase enzymes that the seed produces during this process. The germination and drying stages capture fermentable sugars, soluble starch, and the diastase enzymes for beer brewing. 

Lactic acid fermentation is a biological process by which glucose and other six-carbon sugars are converted into cellular energy and the metabolite lactate. Lactic acid fermentation is caused by some fungi and bacteria. The most important lactic acid producing bacteria is Lactobacillus. The presence of lactic acid, produced during the lactic acid fermentation is responsible for the sour taste and for the improved microbiological stability and safety of the food. This lactic acid fermentation is responsible for the sour taste of dairy products such as cheese, yoghurt