Fermentation products produced by yeast include:

Explanation

Fermentation in yeast, particularly alcoholic fermentation, produces ethanol (alcohol) and carbon dioxide as the main products. Yeast cells produce ethanol (ethyl alcohol), which is commonly used in the production of alcoholic beverages and has industrial applications. Carbon dioxide is released as a byproduct of the fermentation process. In the context of baking, the carbon dioxide produced contributes to the leavening of bread, causing it to rise. The overall reaction for alcoholic fermentation in yeast is as follows: Glucose→2 Ethanol+2 Carbon Dioxide+Energy