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NEET Biology NEET PYQ-Kingdom Fungi

  • question_answer
    During its formation bread, becomes porous due to release of CO2 by the action of: [AIPMT 2002]

    A) yeast

    B) bacteria

    C) virus

    D) protozoans

    Correct Answer: A

    Solution :

    [a] Strains of Saccharomyces cerevisiae are extensively used for leavening of bread. During fermentation, the yeasts produce alcohol and CO2 which leaves the leavened bread making it porous.
                Bacteria—Unicellular               prokaryotic
                micro-organism.
                Virus—Particulate obligate parasite.
                Protozoa—Unicellular     eukaryotic           micro­organisms.


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