Which of the following outputs is produced by yeasts during fermentation?

During fermentation, yeasts primarily convert glucose into ethanol and carbon dioxide in a process that is known as alcoholic fermentation. The overall equation for alcoholic fermentation shows that for each molecule of glucose processed, two molecules of ethanol are produced along with two molecules of carbon dioxide and a net yield of two ATP molecules.

In this context, the correct output produced by yeasts during fermentation is indeed two molecules of ethanol and two ATP. The production of ethanol is an essential part of how yeasts generate energy anaerobically, especially when oxygen is scarce. Additionally, the ATP generated provides energy for the yeast cells to survive and grow in low-oxygen environments.

The other potential outputs listed in the choices do not accurately represent the products of yeast fermentation in this specific process. For instance, lactic acid is primarily associated with lactic acid fermentation, which occurs in some bacteria and muscle cells, while pyruvate is an intermediate that could be formed during glycolysis but is not a final product of fermentation in yeasts. Similarly, NADH is a reduced form of nicotinamide adenine dinucleotide produced during glycolysis, but it is not one of the end products of fermentation itself. Thus, option B correctly encompasses the primary outputs produced by yeasts during