Ace the AQA Food Prep & Nutrition Exam 2025 – Cook Up Success with Confidence!

The correct choice indicates that yeast does not exclusively grow in acidic environments. Yeasts, particularly *Saccharomyces cerevisiae*, which is commonly used in baking and brewing, typically thrive in a range of pH levels, from slightly acidic to neutral, often between 4.0 and 6.0. While some yeast strains can tolerate acidic environments, others can flourish in more neutral conditions, making them versatile for various fermentation processes.

In contrast, the other characteristics highlight fundamental aspects of yeast biology. Reproducing by budding is a primary method of asexual reproduction in yeast, allowing them to multiply efficiently. Their single oval cell structure is a defining morphological feature that distinguishes yeast from other microorganisms. Additionally, the fermentation process carried out by yeast generates heat as a byproduct, which is a crucial aspect of how yeast contributes to the rising of dough and the production of alcohol in brewing.