Which of the following is an example of a microorganism that can be beneficial in food production?

Yeast is indeed a prime example of a microorganism that plays a beneficial role in food production. In particular, it is essential in processes such as fermentation, which is used in making bread, beer, and wine. When yeast ferments sugars, it produces carbon dioxide and alcohol, contributing to the texture and flavor of these foods. In bread-making, the carbon dioxide released by the yeast causes the dough to rise, leading to the light and airy structure characteristic of fresh bread.

In food production, different strains of yeast have been selectively cultivated for their desirable characteristics, enhancing their effectiveness in these processes. The use of yeast not only aids in leavening bread but also enhances the development of flavors in alcoholic beverages, making it a key component in various culinary traditions around the world.

Other microorganisms, such as certain molds, bacteria, and fungi, can also have roles in food production; however, they may not be as broadly recognized or as widely utilized in everyday food preparation as yeast. For instance, while some molds are beneficial in producing specific cheeses and certain fermented foods, they can also pose risks if not managed properly. Similarly, bacteria can be instrumental in many fermentation processes, but some bacteria can also cause spoilage or foodborne illness. Hence