Which substance is commonly produced during anaerobic respiration in yeast?

During anaerobic respiration in yeast, the primary substance produced is alcohol, specifically ethanol. This process is known as alcoholic fermentation. In the absence of oxygen, yeast cells convert glucose into energy, generating ethanol and carbon dioxide as byproducts.

The importance of this process lies in its application in industries such as brewing and baking, where the production of alcohol and carbon dioxide is essential. The carbon dioxide produced helps in the leavening of bread, making it rise, while the ethanol contributes to the flavor and alcohol content in beverages.

While carbon dioxide is indeed a byproduct of anaerobic respiration, the specific focus on what is commonly generated in significant quantities points to alcohol as the primary product. Lactic acid is produced during anaerobic respiration in animal cells, particularly in muscle tissue, and glucose is not produced; rather, it is consumed during the process. Thus, the emphasis on alcohol aligns perfectly with yeast’s unique metabolic pathway under anaerobic conditions.