or all of the above
2006-12-06 05:01:07 · 6 answers · asked by bbstuff26 1 in Science & Mathematics ➔ Biology
Actually, all of the above use microbial fermentation, and all use lactic acid bacteria to do it. The lactic acid bacteria causes the alcohol in brandy, the coagulation of the proteins in milk to give cheese, and the bitter taste of soy sauce.
2006-12-06 05:09:29 · answer #1 · answered by Science nerd 3 · 0⤊ 0⤋
Brandy -- it's distilled from wine (which IS a product of microbial fermentation). Cheese and soy sauce are fermented.
2006-12-06 13:07:30 · answer #2 · answered by Scott F 5 · 0⤊ 1⤋
Cheese is not fermented. The other 2 are.
2006-12-06 13:10:35 · answer #3 · answered by science teacher 7 · 0⤊ 1⤋
Brandy. That's because it is distilled out of fermented wine.
2006-12-06 13:07:30 · answer #4 · answered by Anonymous · 0⤊ 1⤋
Soy sauce
2006-12-06 13:03:20 · answer #5 · answered by frigon_p 5 · 0⤊ 2⤋
All of the above
2006-12-06 13:09:37 · answer #6 · answered by brighty 3 · 0⤊ 0⤋