EVERYDAY SCIENCE

Detailed explanation-1: -During fermentation, yeast cells convert cereal-derived sugars into ethanol and CO 2 . At the same time, hundreds of secondary metabolites that influence the aroma and taste of beer are produced.

Detailed explanation-2: -Yeasts feed on sugars and starches, which are abundant in bread dough! They turn this food into energy and release carbon dioxide gas as a result. This process is known as fermentation.

Detailed explanation-3: -In yeasts, fermentation results in the production of ethanol and carbon dioxide – which can be used in food processing: Bread – Carbon dioxide causes dough to rise (leavening), the ethanol evaporates during baking.

Detailed explanation-4: -One of the most prominent features of the baker’s yeast Saccharomyces cerevisiae is its ability to rapidly convert sugars to ethanol and carbon dioxide at both anaerobic and aerobic conditions.