mong the microbes responsible for producing fermented foods, the two most prominent groups are the lactic acid-producing bacteria and yeasts that produce . g

Alcohol and carbon dioxide

Explanation:

Fermentation is a process carried out mostly by two organisms namely: bacteria and yeast. The bacteria converts sugar molecules to lactic acid, hence, it is called LACTIC ACID FERMENTATION. However, on the other hand, the YEAST converts sugar molecules to ALCOHOL (ETHANOL) and CO2.

Yeast is an organism capable of undergoing both aerobic and anaerobic (fermentation) respiration depending on the availability of oxygen. This fermentation process enables it produce fermented foods e.g beer, yoghurt by producing ALCOHOL as a product.

not necessarily. higher fitness requires the organism to be reproductive successful. for example, an organism at age 10 with 15 offspring is much more fit than an organism at age 15 with only 5 offspring.

instead of copying and pasting things off of tests or work done on computer which im sure you did, try and read over the question carefully