Which benefit do fungi provide in food production?

Fungi play a critical role in food production, particularly in the fermentation processes used in many foods. Yeasts, a type of fungus, are essential for processes that involve the leavening of bread. During fermentation, yeasts consume sugars and produce carbon dioxide gas as a byproduct. This gas gets trapped in the dough, causing it to rise and become light and airy. This leavening action is crucial for the texture and quality of many baked goods, making the contribution of fungi particularly significant in this context. The production of gas by yeasts not only affects baking but also plays a role in the brewing and winemaking industries, where carbon dioxide contributes to the effervescence of beverages.