Respiration seen in yeast.
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The yeast simply switches from aerobic respiration (requiring oxygen) to anaerobic respiration (not requiring oxygen) and converts its food without oxygen in a process known as fermentation.
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The yeast simply switches from aerobic respiration (requiring oxygen) to anaerobic respiration (not requiring oxygen) and converts its food without oxygen in a process known as fermentation. ... When used in bread making, the yeast begins by respiring aerobically, the carbon dioxide from which makes the bread rise.
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