AP BIOLOGY

Detailed explanation-1: -But for making bread, usually yeast is added. In yeast, alcoholic fermentation takes place and produces ethanol and carbon dioxide. So, there is no formation of lactic acid in bread production and option A is not correct.

Detailed explanation-2: -The use of sourdough lactic acid fermentation to leaven bread is well established and results in bread with better texture, sensory qualities and shelf life. Improvements are due in part to lactic acid production during fermentation of the dough.

Detailed explanation-3: -Generally, any food produced through a fermentation process is full of lactic acid bacteria and other beneficial bacteria. These include but are not limited to: Bread and beer.

Detailed explanation-4: -The yeasts cause the dough to rise by creating carbon dioxide bubbles, while the lactic acid bacteria provide the sour flavor (in the form of acetic acid and lactic acid) and preserve the bread by lowering its pH, which prevents the growth of food borne pathogens.

Detailed explanation-5: -Kimchi, sauerkraut, pickles, sourdough bread and yogurt are all fermented foods created using the method called lactic acid fermentation. In the old days it was for preservation purposes, today we mostly do it for the taste and texture.