FERMENTATION

Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen.

Fermentation, chemical process by which molecules such as glucose are broken down anaerobically. More broadly, fermentation is the foaming that occurs during the manufacture of wine and beer, a process at least 10,000 years old.

Lactic acid fermentation. Yeast strains and bacteria convert starches or sugars into lactic acid, requiring no heat in preparation, Ethanol fermentation/alcohol fermentation, Acetic acid fermentation.

Fermentation has many health benefits and is used in the production of alcoholic beverages, bread, yogurt, sauerkraut, apple cider vinegar and kombucha. It is also used in industry to generate ethanol as a source of biofuel.

Some fermented foods are pasteurized after fermentation, which kills all live bacteria and allows for a longer storage time. However, these foods don't provide the health benefits of live bacteria cultures.

When yeast cells are kept in an anaerobic environment (i.e., without oxygen), they switch to alcoholic fermentation to generate usable energy from food. Like lactic acid fermentation, alcoholic fermentation generates NAD+ so that glycolysis can continue to produce ATP.

Fermentation is the reaction that is used to produce alcohol from sugar. It is an anaerobic reaction, which means it requires no oxygen to be present other than the oxygen atoms contained in the sugar. ... The other ingredient required for the reaction to take place is yeast.

While there are a number of products from fermentation, the most common are ethanol, lactic acid, carbon dioxide, and hydrogen gas (H₂). These products are used commercially in foods, vitamins, pharmaceuticals, or as industrial chemicals.

Fermentation is a widespread pathway, but it is not the only way to get energy from fuels anaerobically (in the absence of oxygen). Some living systems instead use an inorganic molecule other than \text {O}_2O2​start text, O, end text, start subscript, 2, end subscript, such as sulfate, as a final electron acceptor for an electron transport chain. This process, called anaerobic cellular respiration, is performed by some bacteria and archaea.

Anaerobic cellular respiration is similar to aerobic cellular respiration in that electrons extracted from a fuel molecule are passed through an electron transport chain, driving \text{ATP}ATPstart text, A, T, P, end text synthesis. Some organisms use sulfate (\text {SO}_4^{2-})(SO42−​)left parenthesis, start text, S, O, end text, start subscript, 4, end subscript, start superscript, 2, minus, end superscript, right parenthesis as the final electron acceptor at the end ot the transport chain, while others use nitrate (\text {NO}_{3}^-)(NO3−​)left parenthesis, start text, N, O, end text, start subscript, 3, end subscript, start superscript, minus, end superscript, right parenthesis, sulfur, or one of a variety of other molecules^11start superscript, 1, end superscript.

Examples of Products Formed by Fermentation

• Beer.
• Wine.
• Yogurt.
• Cheese.
• Certain sour foods containing lactic acid, including sauerkraut, kimchi, and pepperoni.
• Bread leavening by yeast.
• Sewage treatment.
• Some industrial alcohol production, such as for biofuels.

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Nicola B
Editorial Team
Journal of  Biochemistry and Biotechnology