Question

Conversion of sugar into alcohol during fermentation, is due to the direct action of

• A. Temperature
• B. Micro-organisms
• C. Concentration of sugar solution
• D. Zymase

Answer 1

The correct option is D Zymase

Zymase is the enzyme which changes the simple sugars, dextrose and fructose into carbon dioxide gas and alcohol at 37${}^0$C, and several esters which result in producing the unique aroma flavor and taste of bread.
Sugar or starch is used as the carbohydrate source. Zymase is the enzyme found in yeast and some bacteria.