The probable cause of the beer for not coming out properly when a microbiologist tried to make home-brewed ale. She noticed the alcohol content to be only 2% along with numerous cells of yeast, high levels of carbon dioxide, low levels of sugars, and a largenumber of proteins. Introduction: Microorganisms such as Saccharomyces species are used for the production of alcoholic beverages such as wine, beer, and distilled spirits like whiskey, rum, and scotch on a large scale. This is so because the yeast can metabolize simple sugars present in the product to be fermented into ethanol and liberates carbon dioxide gas.

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Chapter 30, Problem 2A

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The probable cause of the beer for not coming out properly when a microbiologist tried to make home-brewed ale. She noticed the alcohol content to be only 2% along with numerous cells of yeast, high levels of carbon dioxide, low levels of sugars, and a largenumber of proteins.

Introduction:

Microorganisms such as Saccharomyces species are used for the production of alcoholic beverages such as wine, beer, and distilled spirits like whiskey, rum, and scotch on a large scale. This is so because the yeast can metabolize simple sugars present in the product to be fermented into ethanol and liberates carbon dioxide gas.

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