0
alcoholic fermentation, also referred to as ethanol fermentation, is a biological process in which elements such as glucose, fructose, and sucrose are converted into cellular energy and thereby produce ethanol and carbon dioxide as metabolic waste products.
Wiki User
∙ 9y ago
Add your answer:
Earn +20 pts
Why does ethanol slow the process of fermentation?
Ethanol interferes with the yeast's biological processes. This increases as the alcohol concentration increases until at some point fermentation stops all together.
Which type of fermentation does not give off carbon dioxide?
This is a tricky question, because typically, in biology, fermentation refers to a metabolic process that occurs anaerobically (without oxygen). However, my hobby is homebrewing beer, so I'm going to take a whack at it. It's important to start fermentation (yeast-based) with high levels of oxygen, because the goal initially during primary fermentation is to convert the sugars in the "wort" (grain-soup) to alcohol. During the conditioning stage, the yeast is used to convert more sugar (added later) to carbon dioxide, and this is done in the bottle with a cap. So, my answer is that aerobic fermentation results in the production of LESS carbon dioxide, although there still is SOME. Anaerobic fermentation results in production of gas (CO2, CH4, etc, depending on the fermenting organism and the environment).
What is latic acid fermentation?
Lactic acid fermentation happens when cells convert sugars, when oxygen is in short supply or not present, into lactate. It is done by bacteria, yeast, an animal muscle cells. Lactic acid fermentation is important for the production of yogurt, kefir, most cheeses, sauerkraut, kimchi, fermented pickles, and some types of beer, such as Berliner Weiss Bier.
What is the difference between granulated sugar and brewing sugar?
As far as I can make out brewing sugar is dextrose and ordinary granulated sugar is mainly sucrose. Apparently sucrose is a disaccharide and the dextrose is a monosaccharide. The yeast first has to use enzyme action to break up the sucrose molecules before it can ferment them to produce the alcohol so fermentation is quicker with dextrose. There are some reports of the fermentation being cleaner i.e. less residue during the fermentation but I cannot see how this works. Some people report a slight difference in taste.
Is fermentation Aerobic or Anaerobic?
Anaerobic means "without air (oxygen)". Fermentation allows some cells to make ATP without having oxygen present. Fermentation is not nearly as efficient as aerobic respiration, since it produces a net yield of only 2 ATP per glucose molecule (aerobic respiration produces 36-38 ATP per glucose).
What are some examples of anaerobic respiration and why are they important?
It occurs in intestinal parasites, yeast, most bacteria and in our own muscles. In plants it is also known as fermentation (yeast). It is necessary in humans because when we run, we cannot take sufficient oxygen and thus respire anaerobically.
Why is it necessary to put some sugar with the yeast before adding it to the dough?
because it helps the fermentation of the yeast.
What organisms can ferment lactose?
some prokaryotes mammalian muscle cells yeast
Can only yeast produces alcohol as a fermentation product?
No, some bacteria can.
What is source of enzyme in fermentation reaction?
Yeast , bacteria and some microbes.
What is an energy-releasing process that takes place in some yeasts and bacteria?
Yeast cells and many bacteria obtain energy from the process of fermentation.
Yeasts do a kind of anaerobic respiration called?
Yeast use fermentation (alcoholic fermentation). This produces carbon dioxide, alcohol, and some energy.
What is fermentation and give some example?
Fermentation is a energy releasing process that does not requie oxygen A example would be lighting/yeast/bread/etc.
Is yeast sensitive to light?
Some beer yeast are definitely sensitive to light. Light can speed up fermentation and darkness can slow it down.
Why can't Fermentation produce an alcohol content above fifthteen percent?
Yeast cells are living organisms and therefore are killed off by the increasing levels of alcohol during fermentation. Some super yeast strains exist which can tolerate higher levels of alcohol but are rare. As fermentation proceeds and alcohol levels increase the yeast gets stressed out and can produce unwanted flavour compounds. Eg. Higher levels of esters found during high gravity fermentation's. Be nice to your yeast.
What microbe helps with fermentation?
Yeast is a microbe that helps with fermentation.Specifically, yeast is a member of the Fungi kingdom. The term involves any one of more than 1,500 species. But the yeast that promotes fermentation has the scientific name of Saccharomyces cerevisiae.
Why don't all disaccharides undergo fermentation with yeast?
Because the right enzyme is not present in yeast for some disaccarides, so it wont under go fermintation.
