FOOD TECHNOLOGY

Detailed explanation-1: -In the alcoholic fermentation process, yeast generally carries out the aerobic fermentation process, but it may also ferment the raw materials under anaerobic conditions. In the absence of oxygen, alcoholic fermentation occurs in the cytosol of yeast (Sablayrolles, 2009; Stanbury et al., 2013).

Detailed explanation-2: -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.

Detailed explanation-3: -Yeasts can survive in the presence and absence of oxygen (1). In the presence of oxygen, yeast undergo aerobic respiration and convert carbohydrates (sugar source) into carbon dioxide and water. In the absence of oxygen, yeasts undergo fermentation and convert carbohydrates into carbon dioxide and alcohol (Figure 2).

Detailed explanation-4: -If there is oxygen present then the yeast cells use it for respiration as we do, producing CO2 in the process. But if oxygen is absent, the yeast can perform anaerobic fermentation, a metabolic process that breaks down the sugar but also produces CO2 and ethanol.