What process does biotechnology utilize to convert sugars in food?

The process that biotechnology utilizes to convert sugars in food is fermentation. Fermentation is a metabolic process that transforms sugars into acids, gases, or alcohol, aided by microorganisms such as bacteria, yeasts, or fungi. During fermentation, these microorganisms metabolize the sugars, creating byproducts that not only preserve the food but also enhance its flavor, texture, and nutritional value.

For example, in the production of yogurt, bacteria ferment lactose (the sugar found in milk) into lactic acid, which thickens the milk and contributes to the characteristic tangy flavor. Similarly, in baking, yeast ferments sugars to produce carbon dioxide, which leavens the dough, making it rise.

In contrast, photosynthesis is the process by which plants convert sunlight into chemical energy, carrying out the opposite function by producing sugars instead of breaking them down. Cryopreservation refers to the freezing process used to preserve cells or tissues for long-term storage and does not involve the conversion of sugars. Transcription, as part of the process of gene expression, involves synthesizing RNA from a DNA template and is unrelated to the metabolic processes that break down sugars.

Thus, fermentation is integral to many biotechnological applications and food production methods, highlighting its fundamental role in converting sugars present