We owe the distinctive attributes of bread, soy sauce, and Roquefort cheese to A) the unique taste of fungal chitin. B) the texture provided by the presence of fungal mycelia. C) waste products of fungal nutrient metabolism. D) production of CO₂ through fungal respiration. E) formation of nutritious fungal spores within these foods.

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The distinctive attributes of bread, soy sauce, and Roquefort cheese are owed to the waste products of fungal nutrient metabolism. Bread is made by the fermentation of yeast, which produces carbon dioxide gas and ethanol. Soy sauce is made by the fermentation of soybeans and wheat by the fungus Aspergillus, which produces enzymes that break down proteins and carbohydrates into amino acids and simple sugars, which are then further metabolized to produce flavor compounds such as umami. Roquefort cheese is made by the growth of Penicillium roqueforti on cheese curd, which produces enzymes that break down proteins and fats into amino acids and fatty acids, which are then further metabolized to produce flavor compounds such as blue mold and earthy aromas.

We Owe the Distinctive Attributes of Bread, Soy Sauce, and Roquefort