Answer
|
Organism
|
Product of
fermentation
|
Importance
|
|
Bacteria
(acetobacter)
|
Acetic acid
|
Production of
vinegar
|
|
Bsacteria
(lactobacillus)
|
Lactic acid
|
Coagulate milk
production to form curd or yoghurt
|
|
Yeast
(saccharomyces)
|
Ethanol
|
Production of wine
and beer
|
|
Yeast(saccharomyces)
|
Carbon dioxide gas
|
Helps dough rise in
bread making
|
|
Bacteria
(propionibacterium)
|
Propionic acid and
carbon dioxide
|
Produces the flavor
and large holes in cheese.
|
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