When the concentration of glucose in the environment rises, how do yeast cells know?

Expert Solution

Sugar aids in fermentation, it acts as an
input to cellular respiration. Glucose is the primary input of glycolysis which then continues to fermentation when oxygen is not present, fermentation then produces carbon dioxide. Yeast cells are used for their high fermentation rates as an aid in producing alcohol, soy sauce and bread.

Moderate concentrations of glucose produces the maximum amount of ethanol, a byproduct of fermentation, therefore it produces the fastest rate of fermentation. Moderate amounts of glucose when compared to high amounts of glucose is beneficial for cellular respiration because glucose concentration increases fermentation production in yeast, until the saturation gradient is reached causing a stop in carbon dioxide production.

Thus, although glucose help Yeast in fermentation but high concentration of glucose inhibits the fermentation process due to saturation and also is sometimes lethal for the Yeast.

gladiator answered 2 years ago

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