Alcohol Fermentation is done by yeast and some kinds of bacteria. These microorganisms convert sugars in ethyl alcohol and carbon dioxide. Alcoholic fermentation begins after glucose enters the cell. The glucose is broken down into pyruvic acid. This pyruvic acid is then converted to CO2, ethanol, and energy for the cell. Humans have long taken advantage of this process in making bread, beer, and wine. In these three product the same microorganism is used: the common yeast or Saccharomyces Cerevisae.
Alcohol Fermentation: NAD+ is regenerated as pyruvate is broken down to CO2 and ethanol. The CO2 provides the bubbles in beer and champagne. Bubbles of CO2 generated by baker's yeast cause bread dough to rise.
Alcohol Fermentation: NAD+ is regenerated as pyruvate is broken down to CO2 and ethanol. The CO2 provides the bubbles in beer and champagne. Bubbles of CO2 generated by baker's yeast cause bread dough to rise.