nbsp-the principle agent of alcholic fermentation and bread making is -a- Shizosaccharomyces octosporus nbsp-B- Saccharomyces cerevisae nbsp-C- Saccharomyces ellipsiodus -D- none of the above

The principle agent of alcoholic fermentation and bread making is Saccharomyces cerevisae. nbsp;Saccharomyces cerevisae is the yeast which ferments sugars pre ...

You visited us 1 times! Enjoying our articles? Unlock Full Access!

Byju's Answer

Standard XII

Biology

Concept of Antibiotics Production from Microbes

nbsp;the prin...

Question

the principle agent of alcholic fermentation and bread making is (a) Shizosaccharomyces octosporus (B) Saccharomyces cerevisae (C) Saccharomyces ellipsiodus (D) none of the above

Open in App

Solution

The principle agent of alcoholic fermentation and bread making is Saccharomyces cerevisae.
Saccharomyces cerevisae is the yeast which ferments sugars present in the raw material into alcohol. Also, carbon dioxide is released in the process.

Suggest Corrections

Similar questions

Q. Assertion :Saccharomyces ellipsoid ens is Baker's
yeast and Saccharomyces cerevisiae is
Wine yeast Reason: Yeast is used to make dry ice.

Q. Assertion :Yeasts such and Saccharomyces cerevisiae are used in baking industry. Reason: Carbon dioxide produced during fermentation causes bread dough to rise by thermal expansion.

Which process employs Saccharomyces cerevisiae to produce wine and other alcoholic beverages.

Q. Assertion :Saccharomyces species are utilized for making alcoholic beverages. Reason: Yeast has an enzyme called as zymase responsible for fermentations.

Q. Saccharomyces cerevisiae is an example of a useful _____.

Join BYJU'S Learning Program

the principle agent of alcholic fermentation and bread making is (a) Shizosaccharomyces octosporus (B) Saccharomyces cerevisae (C) Saccharomyces ellipsiodus (D) none of the above

The principle agent of alcoholic fermentation and bread making is Saccharomyces cerevisae. Saccharomyces cerevisae is the yeast which ferments sugars present in the raw material into alcohol. Also, carbon dioxide is released in the process.

The principle agent of alcoholic fermentation and bread making is Saccharomyces cerevisae.
Saccharomyces cerevisae is the yeast which ferments sugars present in the raw material into alcohol. Also, carbon dioxide is released in the process.