So i read that that in wine fermentations yeasts prefrentially produce ethanol (ie anaerobic fermentation) even when oxygen is present to inhibit the growth of other resident yeast that might compete.
however this would not be true since Saccharomyces still produces ethanol when no other microorganisms are around. So much for niche specialisation and competition
So where does that leave us now? im so confused and i have an exam in 3 days oO
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Where Does That Leave Us Now?
Posted on October 16, 2011.
I’m pretty sure yeast doesn’t produce ethanol to fight against other competing funguses, it just rearranges glucose molecules into ethanol molecules and gas and harnesses the energy released from the breaking chemical bonds, just like how our cells rearrange glucose into CO2 and water, and harness the energy from the breaking chemical bonds.