The yeast species commonly used in the production of bread, beer, wine and whiskey is Saccharomyces cerevisiae.
Saccharomyces cerevisiae belongs to the family of fungi known as Saccharomycetaceae in the phylum Ascomycota.
The fungus is popular in its use in fermentation because of its ability to use enzymes to convert sugar to alcohol and carbon dioxide.
The sugar is first converted to pyruvates molecules in a process otherwise known as glycolysis before being converted to alcohol and carbon dioxide.
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