Question

Which microbe is used while preparing wine and cider?

Streptococcus acidophilus
Saccharomyces cerevisiae
Aspergillus oryzae
Transferases​

Answer 1

Explanation:

S. cerevisiae

• It is well established that the most important agent of alcoholic fermentation is S. cerevisiae, the yeast that is used widely in several fermentation industries (wine, beer, cider, and bread) as a microbial starter.

Answer 2

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Saccharomyces Cerevisiae