MUSCLE PHYSIOLOGY

Detailed explanation-1: -The most commonly used organism for this purpose is Saccharomyces species. This process is mostly used in the alcohol industries. The alcohol fermentation occurs in the cytosol of yeast cells. Yeast cells consume sugar and produce ethanol and carbon dioxide as a waste product.

Detailed explanation-2: -In the process, yeasts break molecules of pyruvate, leading to the metabolism of glucose referred to as glycolysis into sugars or starch down to molecules of carbon dioxide and alcohol. Alcoholic fermentation produces beer and wine.

Detailed explanation-3: -Fermentation processes to produce wines, beers and ciders are traditionally carried out with Saccharomyces cerevisiae strains, the most common and commercially available yeast.

Detailed explanation-4: -Alcoholic Fermentation This type of fermentation is carried out by plants, yeasts and some bacteria. It is used to make bread, wine, and biofuels. Alcoholic fermentation produces ethanol and NAD+. The NAD+ allows glycolysis to continue making ATP.