Fermentation in food processing primarily involves which type of microorganisms?

Fermentation in food processing primarily involves the action of microorganisms, specifically bacteria and fungi. Bacteria, such as Lactobacillus and Streptococcus, are responsible for the fermentation of dairy products like yogurt and cheese, as they convert lactose into lactic acid. Fungi, particularly yeast, such as Saccharomyces cerevisiae, play a crucial role in the fermentation of bread and alcoholic beverages by converting sugars into alcohol and carbon dioxide.

While viruses are not typically involved in the fermentation process, the question encompasses a broader understanding of how various microorganisms can contribute to fermentation. Therefore, the inclusion of bacteria and fungi—both key players in fermentation—supports the idea that all types of microorganisms could potentially be involved in some way, leading to the conclusion that the most comprehensive answer acknowledges the role of diverse microorganisms in fermentation.