Question

which microorganism is caused in the manufacture of vine and bread

Answer 1

Fungi....................

Answer 2

most fundamental biological process in bread making is fermentation, initiated and sustained by the life activities of a unicellular plant; a microscopic yeast cell. Baker's yeast belongs to the Sacchromyces cervisiae species and is actually a member of the mushroom family. It is a biological leavening agent and possesses the basic attributes of all living things, which are respiration and reproduction. Its role in bread making is to convert sugars to carbon dioxide gas and thus leaven the dough. Yeast is the little "artisan" who creates the internal cellular structure of bread. Yeast fermentation is also involved in the maturation of the dough and, like wine or beer, contributes greatly to the production of bread taste. The following are some valuable links to information on the web concerning yeast:Bacteria also contributes either positively or negatively to the overall quality of the finished loaf. In sourdough bread, bacterial cultures are categorized under the rather poorly defined "wild yeast" category. This is in reference to ambient yeast and bacterial microorganisms already present in the flour, water, air, on your hands and anything else that comes into contact with the dough. Bacterial growth, like yeast, is affected by moisture, ph, temperature, food supply, salt, sugar, oxygen supply and light. Most bacteria grow well in moist environments with temperatures