Which organism is primarily used in the ethanol fermentation process?

The primary organism used in the ethanol fermentation process is yeast, particularly Saccharomyces cerevisiae. This microorganism is a type of fungus that thrives in anaerobic (oxygen-free) environments and is extensively utilized in the production of alcoholic beverages, such as beer and wine, as well as in the biofuel industry for producing ethanol.

During fermentation, yeast converts sugars into ethanol and carbon dioxide through a series of enzymatic reactions. This process is critical not only for the production of alcoholic beverages but also for industrial applications where ethanol serves as a renewable energy source.

Yeast is favored in fermentation due to its efficient sugar metabolism, ability to withstand alcohol concentrations, and its role in contributing specific flavors and aromas in products. Other organisms, while they may play roles in various biochemical processes, are not primarily used for ethanol fermentation.