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Froth produced by yeast fermenting sugar

Froth produced by yeast fermenting sugar

B250/0712

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Credit

ADAM HART-DAVIS / SCIENCE PHOTO LIBRARY ADAM HART-DAVIS / SCIENCE PHOTO LIBRARY

Caption

Yeast fermentation. Froth produced by Baker's or Brewer's yeast Saccharomyces cerevisiae, in the process of fermenting sugar. Yeast, a form of fungus, multiplies rapidly by a process of budding or by fission. It has the ability to ferment sugars and in so doing produces alcohol and carbon dioxide (seen here as bubbles). These properties are used in the production of wines, beers, and in the baking of leavened bread, cake and pastry.

Release details

Model release not required. Property release not required.

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