Дрождите могат да работят в среда без кислород, но техният метаболизъм и продукти ще бъдат различни .
Yeast is a facultative anaerobe, which means that they can survive in both aerobic and anaerobic environments. In an aerobic environment, yeast undergoes aerobic respiration, completely oxidizing and decomposing organic matter (such as glucose) through a series of complex biochemical reactions, producing a large amount of energy, while generating carbon dioxide and Вода . Този метод на аеробно дишане може да осигури достатъчно енергия за растеж и възпроизвеждане на дрожди, което му позволява да расте и да се раздели бързо .
However, in an anaerobic environment, yeast will undergo anaerobic respiration, also known as fermentation. At this time, organic matter (such as glucose) is incompletely decomposed, producing alcohol and carbon dioxide, while releasing less energy. This fermentation is widely used in processes such as winemaking and winemaking. For example, when making bread, the yeast in the dough will undergo aerobic respiration when exposed to oxygen in the air, rapidly reproduce, and produce a large amount of carbon dioxide, causing the dough to expand and ferment. When making wine, the sealed fermentation tank creates an anaerobic environment for the yeast, and the yeast converts glucose into alcohol and carbon dioxide through Ферментация, като по този начин произвежда алкохолни продукти .
Although yeast can survive and ferment in an anaerobic environment, long-term exposure to an anaerobic environment may limit its growth and metabolism. In addition, different types of yeast may have different requirements and tolerance for oxygen. Therefore, in practical applications, it is necessary to select appropriate fermentation conditions based on the type of yeast and the desired product.