Which microorganism converts sugar into alcohol during fermentation?

The microorganism that converts sugar into alcohol during fermentation is yeast, specifically the species Saccharomyces cerevisiae. Yeast is a unicellular fungus widely used in the process of alcoholic fermentation, where it breaks down sugars such as glucose, fructose, or sucrose into ethanol (alcohol) and carbon dioxide.

This process is known as ethanol fermentation or alcohol fermentation and is the basis of many industries:

• Brewing industry: Yeast ferments sugar in grains or fruits to produce alcoholic beverages like beer, wine, and cider.
• Baking industry: Yeast produces carbon dioxide during fermentation, which makes dough rise and gives bread its soft, fluffy texture.
• Biofuel production: Yeast fermentation of sugar-rich materials such as molasses is used to produce ethanol, which is blended with petrol to make biofuels.

The chemical equation for alcoholic fermentation is:

C₆H₁₂O₆ (Glucose) → 2C₂H₅OH (Ethanol) + 2CO₂ (Carbon dioxide)

Why is yeast important in fermentation?

Yeast is highly efficient at converting sugar into alcohol under anaerobic (oxygen-free) conditions. It has enzymes like zymase, which help carry out the fermentation process. Because of its reliability, Saccharomyces cerevisiae is called the “brewer’s yeast” or “baker’s yeast.”

The microorganism that converts sugar into alcohol during fermentation is yeast (Saccharomyces cerevisiae), used in brewing, baking, and biofuel production.