When Making Sourdough Bread,bakers Use a Combination of Microorganisms to Produce

question 13

Multiple Choice

When making sourdough bread,bakers use a combination of microorganisms to produce the sour flavor and to leaven the dough before baking.The organisms typically used to produce the lactic acid that give sourdough its distinctive flavor are very small rod-shaped prokaryotic organisms known generally as Lactobacilli.These microorganisms are from the kingdom ________.The other organisms that produce the leavening effect are nonphotosynthetic eukaryotes,have cell walls,absorb their nutrients from their environment,and (in this case) are very tolerant of acidic environments.These microorganisms are from the kingdom ________.

• A) Bacteria; Fungi
• B) Plantae; Fungi
• C) Animalia; Bacteria
• D) Plantae; Bacteria

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