TIL baking and brewing yeasts produce alcohol to kill off competing microorganisms - Lemmy.World

The Crabtree effect [https://en.wikipedia.org/wiki/Crabtree_effect] is where Saccharomyces and Brettanomyces yeasts digest carbohydrates both anaerobically – producing ethanol, an antiseptic – and aerobically. Most yeasts in the presence of both sugar and oxygen prefer to only convert these to carbon dioxide and water, which is considerably more efficient. Source: https://www.forbes.com/sites/quora/2017/08/03/why-isnt-bread-alcoholic/ [https://www.forbes.com/sites/quora/2017/08/03/why-isnt-bread-alcoholic/]