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SlideshowReport

Yeast, Beer, Fermentation Collage

Description
One product of alcoholic fermentation in Saccharomyces cells (ethanol) makes beer alcoholic; another (CO2) makes it bubbly. Holes in bread are pockets where CO2 released by fermenting Saccharomyces cells accumulated in the dough. The micrograph shows budding Saccharomyces cells.
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