Question

What are the important products of yeast fermentation?
A) Ethanol and acetic acid
B) Butanol, glycerol and pyruvic acid
C) Phenyl ethanol, amyl alcohol and caproic acid
D) All of the above

Answer 1

Hint:Fermentation is a metabolic method that turns sugar to acids, fumes or alcohol anaerobically. It happens in bacteria and yeast, but also in oxygen-starved tissue cells, as in the state of lactic acid fermentation.

Complete answer:
Before we find out the correct option let us know a little about yeast. Yeast is a unicellular fungus which propagates asexually by division or budding, particularly the genus Saccharomyces which is essential in food fermentations (Walker, 1988).

Yeasts and yeast-like moulds are widely spread in nature. They are seen in orchards and vines, in the atmosphere, the dirt and the intestinal tract of mammals. Like moulds and bacteria, they can have useful and non-beneficial results in foods. Most yeasts are higher than most bacteria.

The most well-known models of yeast fermentation are in the making of alcoholic drinks and the leavening of dough. As they are involved in these two processes, yeasts are of major concern in the food industry.

Ethanol constitutes an integral element of alcoholic drinks. It is developed by the fermentation of sugars by yeasts. Acetic acid is a natural by-product of the alcoholic fermentation brought out by Saccharomyces cerevisiae.

Hence the correct answer is option ‘A’.

Note:Fermentation is widely utilized for the creation of alcoholic drinks, for example, wine from fruit extracts and beer from maize. Potatoes, rich in carbohydrates, can also be fermented and refined to produce vodka and gin. Fermentation is also largely utilized in bread making.