How anaerobic respiration by yeast is commercially important?¿
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Anaerobic respiration in yeast. Anaerobic respiration is economically important - many of our foods are produced by microorganisms respiring anaerobically. Yeast is used to make alcoholic drinks. ... Yeast respires using glucose in the sugar that was added to the dough.
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The anaerobic respiration by the yeast is used in the process of fermentation where alcohol is created. This has a great demand in markets making this respiration by the yeast commercially important. Also, yeast is also used to puff bread in order to increase the size and hence, again becoming important in all aspects.
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