explain fermentation in yeast
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During fermentation, yeast cells convert cereal-derived sugars into ethanol and CO 2 . At the same time, hundreds of secondary metabolites that influence the aroma and taste of beer are produced. Variation in these metabolites across different yeast strains is what allows yeast to so uniquely influence beer flavor [9]
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Fermentation by yeast is an anaerobic process. It occurs in the absence of oxygen. In the absence of oxygen, yeast break down sugar to yield energy in the form of ATP and alcohol. Carbon dioxide is produced as the waste product. Enzyme involved in this process is zymase which is present in yeast. Its activity varies among yeast strains.
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