Bread - the yeast turns to carbon dioxide and ethanol. The CO2 makes the bread rise.
Wine - yeast turns the sugar in the grape to ethanol (alcohol) and C02.
Cheese - bacteria turns the sugar in the milk to lactic acid which causes the milk to curdle.
Microorganisms:
- grow rapidly under the right conditions - quick food production
- grow on a range of inexpensive materials
- environment can be artificially controlled - can be grown anywhere
- conditions for growth are easy to create
- can last longer in storage than the raw product they're made from.
but..
- there's a high risk of food contamination as conditions are favourable to harmful microorganisms
- small changes in temperature or pH coulf kill the microorganisms
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