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. 

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 Saccharomyces cerevisae

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