what made ethanol more favourable of yeast fermentation?

Question

ethanol is the by-product of yeast fermentation from sugars in molasis but is their any advantage for yeast from that apart from our consumtion as a bevarage

Answer 1

yeast is also a leavening agent, making breads and cakes rise

Answer 2

May be you should rephrase you question It is not very clear what you want to know. Yeast is a type of vegetative living thing which does its work based on the commands of its genetic cell form so nothing is an advantage for the poor yeast.

Answer 3

Lancenigo di Villorba (TV), Italy

Mankind began apply fermentation's processes by many and many time ago. Several technical reports succeeded one to another in four thousand years. In the recent past, german scientist G. Stahl (XVII century) wrote an extensive book on the fermentation' s helds. Great chemist of past centuries spent apart of theirs time on these arguments : J. von Liebig (XIX century) is the most famous among them.
Brewery and winery's plants are very interested to alcoholic obtaining.
Briefly, alcoholic fermentation' foundaments follows :
-) you prepare two liquid media, one great-volume of reductive sugars and another (smaller) which went "seeded" or ready added of "one-cell yeast's culture" ; the latter is laid to "grow";
-) at a precise point (yeast grew), you add "seeded" in great-fementer where fermentation proceeds;
-) when you track cell-concentration (e.g. turbidometric measure, suspended yeasts) versus alcohol containt in liquid media, they show analogous shapes;
-) two tracks (expressed in timing basis) are "bell-shaped", so distinguishing three regions on the others, the following :
--) a former region who is very flat, so-called lag time;
--) a second region who resemble linear (positive slope), so-called malthusian growth;
--) a third and latter region who resemble a parabolic bend, so-called logistic trend.
Now, you can retrieve experimental remarks and you execute mathematical operations of "data's fitting".
That done, the foundamental equations at basis of malthusion and logistic's models will give you kinetic parameters and you try understand what influenced your fermentative results.
They are few similar also to industrial guide-lines.
I said you that higher and higher sugar's concentration make not optimal alcohol's productions because yeasts are living organisms hence are very complicate systems (e.g. subjects hard to be described or unpredictable systems) and different feed's supplies modify theirs behaviour.
It is better maintaint sugar's concentration about 50-150 g / lt, moreover industrial media containt salt's mixture (e.g., ammonium, sulphate and phosphate) even.

I hope this helps you.

Answer 4

ethanol is a very essential compound in chemistry.it acts as a solvent for many substances.it is used in various chemical synthesis like ethers and many other chemical conversion

Answer 5

Bread, it is also used in nutritional supplements.
http://en.wikipedia.org/wiki/Yeast

Answer 6

ethanol so obtained is commercially used