Results for: Fermentation

Answered

In Definitions

What is fermentation?

Fermentation is the process by which cells release energy (ATP) under anaerobic conditions . Several major products of fermentation are ethanol, lactic acid, and hydrogen gas.… ( Full Answer )

Answered

In Biology

What is ferment?

Answer . The breakdown of complex organic materials into simpler substances by microorganisms. This process produces energy. An example would be the breakdown of sugar int… ( Full Answer )

Answered

In Biology

What is fermention?

An anaerobic (without oxygen) cellular process in which organicfoods are converted into simpler compounds, and chemical energy(ATP) is produced. Supplement Fermentation diff…ers from cellular respiration in away that it uses organic compoundssuch as carbohydrates as(endogenous) electron acceptors instead of molecular oxygen(whichis an exogenous electron acceptor in cellular respiration).However, compared with oxidative phosphorylation (of cellularrespiration), fermentation produces less ATP. Fermentation occursin fruits, bacteria, yeasts, fungi, as well as in mammalian muscle.Yeasts were discovered to have connection with fermentation asobserved by the French chemist, Louis Pasteur. Pasteur originallydefined fermentation as respiration without air . However, fermentation does not have toalways occur in anaerobic condition. Yeasts still prefer to undergofermentation to process organic compounds and generate ATP even inthe presence of oxygen. However, in mammalian muscles, they turnfrom oxidative phosphorylation (of cellular respiration) tofermentation when oxygen supply becomes limited, especially duringa strenuous activity such as intensive exercising. Fermentation isbelieved to have been the primary means of energy production inearlier organisms before oxygen was at high concentration intheatmosphere, and thus would represent a more ancient form ofenergy production in cells. Fermentation occurs naturally buthumans have used and controlled the process. It is used in theproduction of alcohol, bread, vinegar, and other food or industrialproducts: Fermentation (food) - the conversion of carbohydratesinto alcohols or acids under anaerobic conditions used for makingcertain foods. Fermentation (wine) -- the process of fermentationcommonly used in winemaking Fermentation (beer) -- the process offermentation used in brewing beer Fermentation (tea) - used in thetea industry for the aerobic treatment of tea leaves to break downcertain unwanted chemicals and modify others to develop the flavourof the tea Ethanol fermentation - a form of anaerobic respirationused primarily by yeasts when oxygen is not present in sufficientquantity for normal cellular respiration Industrial fermentation,the breakdown and re-assembly of biochemicals for industry, oftenin aerobic growth conditions ( Full Answer )

Answered

In Biology

What is alchoholic fermentation?

Ethanol fermentation , also referred to as alcoholic fermentation , is a biological process in which sugars such as glucose, fructose, and sucrose are converted into cellular… ( Full Answer )

Answered

In Cooking Terminology

What is the meaning of fermented?

to undergo fermentation. . to be in a state of agitation or intense activity.

Answered

In Microbiology

Why fermentation design is important for fermentation?

It is imortant to design a fermentor correctly to minimize contamination and energy consumption while maximizing product yield.

Answered

In Microbiology

What are fermenters?

fermentor is a large vessel to carry out the fermentation process without any adverse conditions like contamination,etc

Answered

In Genetics

What is lactate fermentation and alcoholic fermentation?

Both alcohol and lactate fermentation enable cells to produce ATP without using oxygen; they are the anaerobic (lacking in oxygen) alternative to cellular respiration. This is… because they are extensions of glycolysis that can generate ATP solely by substrate-level phosphorylation, specifically by regenerating NAD+ by transferring electrons from NADH to pyruvate or pyruvate derivatives. NAD+ can then be reused in glycolysis to oxidize sugar. Remember that glycolysis uses two net molecules of ATP by substrate-level phosphorylation. Lactate fermentation, also known as lactic acid fermentation, occurs when NADH reduces pyruvate directly to form lactate as an end product, hence the name "lactate fermentation." More specifically, if one glucose molecule goes through glycolysis, 2 net ATP and 2 pyruvate molecules are produced and 2 NAD+ molecules are consumed. 2 NADH molecules and 2 H+ come and reduce the 2 pyruvate molecules, forming 2 lactate molecules and 2 NAD+. The 2 NAD+ molecules are then reused in glycolysis, enabling the cell to produce ATP even in the absence of oxygen. Lactate fermentation is used by some fungi and bacteria as well as in the dairy industry to produce yogurt in cheese. Another fun fact about lactate fermentation is that human muscle cells use lactate fermentation to make ATP when oxygen is scarce, such as during strenuous exercise. The resulting accumulation of lactate is partly what causes the muscle fatigue and pain that can result from exercise. But don't worry, the blood carries away the lactate to the liver where the lactate is converted back to pyruvate. Alcohol fermentation occurs when pyruvate is first converted to acetaldehyde, a 2-carbon compound, through the release of carbon dioxide from the pyruvate. Then, NADH reduces the acetaldehyde to ethanol. A more detailed look shows us that just like lactate fermentation, glycolysis produces 2 ATP and 2 pyruvate from one glucose molecule. However, unlike lactate fermentation, each pyruvate molecule releases a carbon dioxide, resulting in 2 carbon dioxide molecules and 2 acetaldehyde molecules (acetaldehyde = pyruvate - carbon dioxide). Then, similar to lactate fermentation 2 NADH and 2 H+ reduce the 2 acetaldehyde molecules, forming 2 ethanol molecules and 2 NAD+ and regenerating the supply of NAD+ needed to continue glycolysis. Alcohol fermentation is often used in bacteria in anaerobic conditions as well as in yeast. Interestingly, the carbon dioxide that is released in alcohol fermentation generated by a baker's yeast is what allows the bread to rise! ( Full Answer )

Answered

In Biology

What does fermentation do?

Fermentation is a type of carbohydrate conversion process. Itconverts the carbohydrates in an item to a type of alcohol. Oneexample is grapes being converted into wine.

Answered

In Microbiology

What is stormy fermentation?

Clostridium perfringens show stormy fermentation in litmus milk medium. Lactose in the medium is fermented to organic acid and gas by the organism. Acid changes the colour of… ( Full Answer )