Solution:
Microbes are commonly used in the fermentation and preservation of dairy products, such as cheese and yogurt. Bacteria and yeast are used to convert milk sugars into lactic acid, which causes the milk to curdle and form a solid product. This process is used to produce a variety of dairy products, including cheese, yogurt, sour cream, and buttermilk. In addition to dairy production, microbes are also used in other food production processes, such as the fermentation of soybeans to make soy sauce, and the fermentation of cabbage to make sauerkraut.
