We Owe the Distinctive Attributes of Bread, Soy Sauce, and Roquefort

question 191

Multiple Choice

We owe the distinctive attributes of bread, soy sauce, and Roquefort cheese to

• A) the unique taste of fungal chitin.
• B) the texture provided by the presence of fungal mycelia.
• C) waste products of fungal nutrient metabolism.
• D) production of CO₂ through fungal respiration.
• E) formation of nutritious fungal spores within these foods.

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