Fermentation and Food Uses of Fungi
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Yeast alcohol fermentation, per Bio 0565, underlies baking, brewing, and winemaking, industries built on the same carbon-dioxide-and-ethanol byproducts that process yields.
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Saccharomyces cerevisiae leavens bread with the carbon dioxide it releases, and yields the ethanol found in beer and wine.
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Fermentation is facultative-anaerobic for yeast — the same species switches to aerobic respiration when oxygen is available.