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

Multiple Choice

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.