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What Is the Primary Role of Microorganisms in Fermentation Processes Like Yogurt or Beer?
Microorganisms’ primary role in fermentation is converting sugars into desired products like ethanol or lactic acid via metabolic pathways, enabling food preservation, flavor enhancement, and industrial bioproducts.
Question
What is the primary role of microorganisms in fermentation?
A. To sterilize the feedstock
B. To convert sugars into desired products
C. To remove oxygen from the process
D. To increase the temperature of the mixture
Answer
B. To convert sugars into desired products
Explanation
Microorganisms serve as the primary biocatalysts in fermentation by metabolizing sugars and other carbohydrates through anaerobic or microaerobic pathways, producing valuable end-products such as ethanol (via yeasts like Saccharomyces cerevisiae), lactic acid (via bacteria like Lactobacillus), or gases that drive applications in food, beverages, biofuels, and pharmaceuticals. This bioconversion leverages their high surface-to-volume ratio for rapid nutrient uptake, diverse enzymatic machinery (e.g., amylases, invertases), and genetic adaptability to optimize yields, while secondary benefits like acidification preserve products by inhibiting pathogens—making sugar transformation the foundational role distinguishing fermentation from mere preservation or heating.