Name the microorganism which is used for the large-scale production of alcohol.

Yeast, specifically the species Saccharomyces cerevisiae, is the primary microorganism used for large-scale commercial alcohol production. This single-celled fungus ferments sugars from various sources (grains, fruits, sugarcane) into ethanol (alcohol) and carbon dioxide under anaerobic (oxygen-free) conditions. The brewing and distilling industries rely on different yeast strains optimized for producing beer, wine, whiskey, rum, vodka, and other alcoholic beverages. Industrial ethanol production for fuel and chemical industries also uses yeast fermentation. The process involves carefully controlling temperature, pH, sugar concentration, and fermentation time to maximize alcohol yield and minimize unwanted by-products. Different yeast strains and fermentation conditions produce beverages with distinct flavors, aromas, and alcohol content. This ancient biotechnology remains economically vital worldwide.