It is known that adding starter bacterial cultures is a necessary part of the cheese-making process. in the production of red wine, the starter cultures are made up of yeasts rather than bacteria. in both cases, the microbes are used for their fermentation capabilities and the production of the final product. which of the following choices best explains how the fermentation processes in these two organisms, although similar in nature, produce two very different products? a. the bacteria and yeast produce sugars as a metabolic by-product, giving the cheese and wine a sweet flavor and characteristic aroma. b. the bacteria produce alcohols as a metabolic by-product that give the cheese its characteristic flavor and aroma, whereas the yeasts produce acids that give the wine its characteristic flavor and aroma. c. the bacteria produce acids as a metabolic by-product that give the cheese its characteristic flavor and aroma, whereas the yeasts produce alcohols that give the wine its characteristic flavor and aroma. d. the bacteria and yeasts produce fats as a metabolic by-product that give the cheese and wine their characteristic flavor and aroma.