FOOD TECHNOLOGY

Detailed explanation-1: -When yeast cells are kept in an anaerobic environment (i.e., without oxygen), they switch to alcoholic fermentation to generate usable energy from food. Like lactic acid fermentation, alcoholic fermentation generates NAD+ so that glycolysis can continue to produce ATP.

Detailed explanation-2: -Fermentation does not require oxygen and is therefore anaerobic. Fermentation will replenish NAD+ from the NADH + H+ produced in glycolysis. One type of fermentation is alcohol fermentation.

Detailed explanation-3: -Now, yeast, just like humans or any other living organism, can actually ferment without oxygen for a short time. This is called anaerobic respiration and it can happen in the absence of oxygen.

Detailed explanation-4: -This means that in oxygen-free environments they can still survive. The yeast simply switches from aerobic respiration (requiring oxygen) to anaerobic respiration (not requiring oxygen) and converts its food without oxygen in a process known as fermentation.