8Dc Bacteria alpha

It adds flavor to the dough

It produces carbon dioxide, making the bread rise

It turns the dough into yoghurt

It makes the dough solid

Oxygen

Nitrogen

Carbon dioxide

Hydrogen

It makes the bread harder

It releases acid to make the dough sour

It ferments sugars to produce gas, making the dough rise

It kills harmful bacteria in the dough

Aerobic respiration only

Anaerobic respiration only

Both aerobic and anaerobic respiration

Yeast does not respire

Yeast

Bacteria

Viruses

Mould

They absorb all the water in the milk

They produce carbon dioxide to make yoghurt fizzy

They convert lactose (milk sugar) into lactic acid, which thickens the milk

They freeze the milk to make it solid

The milk stays the same

The milk thickens and develops a sour taste

The milk turns into cheese instantly

The bacteria die and stop working

Both use lactic acid to make food

Both help food rise

Both are microorganisms that help in fermentation

Both turn milk into yoghurt

a) Yeast is used to make yoghurt, and bacteria are used to make bread.

b) Both yeast and bacteria produce lactic acid in food production.

c) Yeast produces carbon dioxide in bread-making, and bacteria produce lactic acid in yoghurt-making.

d) Yeast and bacteria both need oxygen to work.

a) The bacteria help the yoghurt stay fresh for longer.

b) The bacteria produce carbon dioxide to make the yoghurt fluffy.

c) The bacteria stop the milk from spoiling.

d) The bacteria continue to produce lactic acid, which gives the yoghurt its taste and texture.