Can someone please simplify this for me please?

Question

Effect of carbon dioxide on yeast growth and fermentation.

Inhibition of yeast function by ethanol and by high substrate concentrations is well recognized and, to a limited extent, quantified. The role of carbon dioxide in affecting yeast metabolism (particularly growth processes) is not clear although inhibition is generally found at moderate to high concentrations of the dissolved gas. A similar situation exists with other microorganisms and with other fermentation systems. An understanding of the role of carbon dioxide, and particularly of its inhibitory effects on enzyme action and membrane function, is required if the observed global inhibition of yeasts and other fermentation systems is to be partitioned to its appropriate causes.

I need it for my 9th grade science fair project for info but I can't understand half of it! Someone please put it into simpler terms for me! thnxx

Answer 1

The passage describes different things that prevent yeast from growing. On a side note, it is important to know that yeast use fermentation as their method of metabolism (chemical reactions an organism uses to retain life).

It can be shown that ethanol (type alcohol found in drinks) and high concentrations of reactants necessary for yeast growth can slow down the growth rate of yeast. It is not clear how carbon dioxide affects yeast, especially its growth, but when a moderate/high concentration of the gas is dissolved in solution it tends to slow down yeast growth. These types of inhibition are found among other organisms which utilize fermentation. To find exactly how carbon dioxide inhibits yeast growth, one understand how it affects the chemical reactions and membranes of the yeast.