The carbon dioxide gas makes the bread rise. The ethanol evaporates during baking. The same organism used to make beer can also be used to make bread. Kneading bread gives oxygen to the yeast so it can produce carbon dioxide so bread will rise. Chocolate Chocolate is prepared with the help of microbes.
Chocolate comes from the seeds of cacao trees.
These seeds are in a white fleshy pod. To get the seeds out of the pod, the pod is allowed to ferment with naturally occurring microbes that include yeasts and bacteria such as Lactobacilli and Acetobacter. This bacterium produces an acid that helps to eat away the seed pod of chjocolate beans. Natto A favorite food of some Japanese, naato is served with rice. This mucous-like mush that smells like ammonia is made by the action of microbes on soybeans that have been soaked in water.