Question

What does acidity indicates in alcoholic fermentation

Answer 1

Answer:

Ethanol fermentation causes bread dough to rise. Yeast organisms consume sugars in the dough and produce ethanol and carbon dioxide as waste products. The carbon dioxide forms bubbles in the dough, expanding it to a foam.

Explanation:

The optimum pH for most micro-organisms is near the neutral point (pH 7.0). Moulds and yeasts are usually acid tolerant and are therefore associated with the spoilage of acidic foods. Yeasts can grow in a pH range of 4 to 4.5 and moulds can grow from pH 2 to 8.5, but favour an acid pH (Mountney and Gould, 1988).

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