How does yeast help in glycolysis? Does it act as an enzyme to speed up the reaction?
Yeast can respire both aerobically and anaerobically. This means that as long as you have plenty of either sugars there or lactose in milk, it can respire. This means that you can add the yeast and when you have made your dough or whatever, you normally leave it to stand for half an hour or so and you will notice the bread or dough will have expanded. This is because the yeast will be releasing CO2 from respiration. This is what makes bread rise. Then when you add the dough to the oven the gases inside expand and your product rises. This isn’t because the yeast respires faster though because the yeasts enzymes it used the respire previously will denature in the oven and essentially kill the yeast cells. The rising effect is the fact that the CO2 trapped in the dough gets hot and when it does the product rises. Sorry about going on there but basically adding yeast to a glycolysis process means that it can respire and produce pyruvate regardless of there being oxygen present which will b
