Final answer:
A researcher studying yeast used for fermentation, like Saccharomyces cerevisiae, would be found in a laboratory, as the required scientific equipment and controlled conditions are typically provided there.
Step-by-step explanation:
The researcher studying sweaty flavored yeast, such as Saccharomyces cerevisiae which is utilized for fermentation in bread and alcohol production, would most likely be found in a laboratory. This is because the process of fermentation and the study of microbes such as yeast often require controlled conditions, specialized equipment, and scientific methodologies that are typical of laboratory research settings.
Additionally, the question mentions laboratory-related activities such as examining yeast strains through microscopic observation and conducting experiments on yeast metabolism, both of which are indicative of laboratory work.