(Answered) What organisms used in the bakery or brewery yeast other

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What organisms used in the bakery or brewery (yeast, other fungi, bacteria, etc. What type of microorganism used, what does the microorganism "eat," what are optimal conditions, does it make a difference what variety or strain used, etc. how the food or product produced. What microorganism used? What does it eat? How does it affect the food? Is the microorganism killed off before human consumption or is it still alive and active in the food?

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