Question

what feature of alcohol fermentation makes it more suitable for the baking process than lactic acid fermentation?
a. alcohol fermentation generates nad + from nadh, but lactic acid fermentation generates nadh from nad +.
b. carbon dioxide gas is produced as a by - product of alcohol fermentation but not lactic acid fermentation.
c. yeasts can use alcohol fermentation, but only human muscle cells can use lactic acid fermentation.
d. the products of alcohol fermentation are edible but those of lactic acid fermentation are not edible.

Explanation:

To determine the correct answer, we analyze each option:

• Option A: Both alcohol fermentation and lactic acid fermentation regenerate \( \text{NAD}^+ \) from \( \text{NADH} \), so this is not a distinguishing feature for baking.
• Option B: Alcohol fermentation produces carbon dioxide (\( \text{CO}_2 \)) as a by - product. In baking, the \( \text{CO}_2 \) gas produced by yeast during alcohol fermentation causes the dough to rise. Lactic acid fermentation does not produce \( \text{CO}_2 \). This is the key feature that makes alcohol fermentation suitable for baking.
• Option C: The ability of different organisms to use different fermentation types is not related to why alcohol fermentation is better for baking.
• Option D: The edibility of fermentation products is not the main reason alcohol fermentation is suitable for baking (and lactic acid fermentation products can be edible in some cases, like in yogurt).

Answer:

B. Carbon dioxide gas is produced as a by - product of alcohol fermentation but not lactic acid fermentation.