1. How would the production of fermentation products differ from that of other food products? REVISE

The production of fermentation products differs from that of other food products because they are produced “when microorganisms…break down sugar in the absence of oxygen” (135). During production, the nutrients that might attract other organisms is removed. For yeast fermentation, ethyl alcohol is produced by the fermenting yeast, then evaporates when baked. Some yeasts ferment carbohydrates, require lactic acid producing bacteria, or require a greater reduction of bacterial contamination (as was discovered during the development of pasteurization). The production of fermentation products might require bacteria that causes other food products to spoil (like when yogurt, sour cream, or cheese are produced). Others might require a mold and combination of yeasts or fermenting bacteria to break down starch and supply the microorganisms that are fermenting to have sugar they need to produce organic acids or alcohol.

For question 2 paraphrase and go in detail about the products (say wheat bread, whole milk, greek yogurt, pepper jack and provolone and cheddar cheese, and soy sauce!)

2. What products of fermentation do you use on a daily basis? REVISE

The products of fermentation that I use on a daily basis include bread, milk, yogurt, cheese, and soy sauce.