Question

Fermentation is most common in:

Select one:
a. Plants
b. Animals
c. Plants and animals
d. Microorganisms
e. None of the above are correct

Answer 1

Fermentation is most common in microorganisms, including yeasts and certain bacteria, which utilize alcoholic fermentation to produce alcohol and carbon dioxide. Lactic acid fermentation occurs in animal muscles, but for the most prevalent use, which includes food and beverage production, the correct answer is microorganisms.

Step-by-step explanation:

Fermentation in Different Organisms

The question asks which organisms most commonly undergo fermentation. Fermentation can occur in different manners across various organisms. Alcoholic fermentation is prevalent in microorganisms, including yeasts and certain bacteria. These single-celled organisms use alcoholic fermentation to convert sugars into alcohol and carbon dioxide, a process essential for the production of bread, wine, and biofuels. On the other hand, lactic acid fermentation occurs in animal skeletal muscles, especially during intense exercise when oxygen levels are low, and muscles resort to fermenting glucose into lactic acid.

While plants have the capability for fermentation, particularly under hypoxic or anoxic conditions, it is not the most common use-case when you consider the prevalence of fermentation in microbial activities. Thus, although fermentation can be observed in plants and animals, it is most commonly associated with microorganisms, primarily for food and beverage production

To answer the multi-choice question, the most accurate choice is 'd. Microorganisms' because they are the primary users of alcoholic fermentation. Similarly, lactic acid fermentation can indeed occur in animals, such as humans, during vigorous physical activity.