Fermentation occurs when oxygen is not present.
Fermentation does not require oxygen, therefore it is an Anaerobic process.
Statistically, Anaerobic pathways are not efficient enough in transferring energy from glucose to ATP.
Fermentation will produce only 2 ATP per molecule of glucose.
2 main types of Fermentation are:
Alcoholic Fermentation
Lactic Acid Fermentation
Statistically, Anaerobic pathways are not efficient enough in transferring energy from glucose to ATP.
Fermentation will produce only 2 ATP per molecule of glucose.
2 main types of Fermentation are:
Alcoholic Fermentation
Lactic Acid Fermentation
ALCHOLIC FERMENTATION:
Yeasts are used to perform Alcoholic Fermentation. They convert pyruvic acid to ethyl alcohol, when they run out of oxygen. Some common uses for yeast can be: Breads, and alcohol. ---------STEPS:--------- Yeasts are used like this way, in alcoholic fermentation, in both alcohol and baking industries. Alcohol makes alcoholic beverages, whereas the CO2 causes the bread dough to rise. Small bubbles are formed as a result, in the dough. Alcohol evaporates during baking process. |
--------STEPS of Lactic Acid Fermentation--------
When there is a shortage of oxygen, Pyruvic acid is converted to lactic acid by muscle cells. This is done in muscle cells during exhausting exercise, because the oxygen is being used up by the muscles, and the body is not supplying the muscle tissue with any more oxygen. |
This results in harsh cramps as it lowers the pH of the muscle diminshes the muscle's ability to contract. The lactic acid converts back to Pyruvic Acid when oxygen is returned to the muscles. The Pyruvic acid will go through Aerobic Respiration.
Examples of foods created by bacteria, using Lactic Acid Fementation can be:
Cheese
Yougurt
Buttermilk
Sour Cream
Pickles
Sauerkraut.
Examples of foods created by bacteria, using Lactic Acid Fementation can be:
Cheese
Yougurt
Buttermilk
Sour Cream
Pickles
Sauerkraut.