What is fermentation
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Fermentation is a metabolic process that converts sugars into acids, gases, and alcohol through yeast and bacteria, functioning without the electron transport chain and relying on substrate-level phosphorylation for ATP production. It is essential in anaerobic conditions and includes types like lactic acid fermentation and alcohol fermentation. Humans utilize fermentation primarily for producing alcoholic beverages and preserving foods.
What is fermentation
- 1. WHAT IS FERMENTATION? Fermentation is a metabolic process that changes sugars into acids, gases and alcohol by means of yeast and bacteria. It is the absence of the electron transport chain and takes a reduced carbon source for instance glucose and makes products like lactic acid or acetate. There is no need for oxidative phosphorylation only substrate level phosphorylation which yields as much lower level of ATP. It is a form of anaerobic digestion that generates Adenosine Triphosphate (ATP) by the process of substrate-level phosphorylation. Energy for producing ATP is derived from the oxidation of organic compounds such as carbohydrates. During respiration it is where electrons are donated to an exogenous electron acceptor such as oxygen through an electron transport chain. Fermentation is crucial in anaerobic conditions where there is no oxidative phosphorylation to maintain the production of ATP. The science behind fermentation is known as zymology. TYPES OF FERMENTATION Lactic acid fermentation- the conversion of pyruvate to lactase with no release of carbon dioxide Alcohol fermentation-conversion of pyruvate to carbon dioxide and ethyl alcohol USES OF FERMENTATION BY HUMANS The process is mostly used to produce wine and beer. It is also used in preservation to create lactic acid in sour foods such as pickled cucumber and yogurt.