EVERYDAY SCIENCE

Detailed explanation-1: -Baking soda and baking powder help in baking bread. The microbe responsible for baking bread is a fungus named Saccharomyces cerevisiae for this reason it is also called baker’s yeast. Hence, from the above-mentioned points, it becomes clear that bacteria are not used in the baking of bread.

Detailed explanation-2: -Detailed Solution Campylobacter is not used in the process of fermentation.

Detailed explanation-3: -Nature uses microorganisms to carry out fermentation processes, and for thousands of years mankind has used yeasts, moulds and bacteria to make food products such as bread, beer, wine, vinegar, yoghurt and cheese, as well as fermented fish, meat and vegetables.

Detailed explanation-4: -The pulp surrounding the cocoa beans is fermented by various microbes including yeasts, lactic acid bacteria, and acetic acid bacteria. The resulting high temperature and products produced by these microbes, such as the ethanol from yeast, kill the beans and contribute to the flavoring of the chocolate [2].