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Fermentation is considered an anaerobic process because oxygen is not used in the process. It is widely assumed that this occurs because oxygen is not available but this is not correct. Fermentation occurs when the substrate contains more than 1% sugar irrespective of the availability of oxygen - behaviour known as the Crabtree Effect.

Yeast requires dissolved oxygen (DO) for the synthesis of lipids which are required for the integrity of the cell membrane, which in turn plays an important role in the alcohol tolerance of the cell. Yeast growth in the absence of oxygen results in weaker cells and reduced fermentation performance.

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