Biology / Unit 9 Bio 2063 short lesson, about 20 seconds
Fermentation and Food Uses of Fungi
Captions available
The idea
Yeast alcohol fermentation, per Bio 0565, underlies baking, brewing, and winemaking, industries built on the same carbon-dioxide-and-ethanol byproducts that process yields.
In practice
Saccharomyces cerevisiae leavens bread with the carbon dioxide it releases, and yields the ethanol found in beer and wine.
Where people slip
Fermentation is facultative-anaerobic for yeast — the same species switches to aerobic respiration when oxygen is available.
Your place on the trail
Every lesson rests on earlier ones and opens later ones. Tap any to jump.
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