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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. Fermentation of sugars by yeast is typically used as the source of ethanol for Alcoholic Beverages.
During glycolysis it makes a net amount of 2 molecules of ATP (energy). Fermentation happens anaerobically (without oxygen) and the reduction of pyruvate into lactate itself does not yield any energy (ATP).
The chemical breakdown of a substance, by bacteria,yeast, or other microorganisms typically involving effervescence and the giving off heat
*The process of Fermentation involves the making of beer,wine,and liquor, in which sugars are converted to ethyl alcohol.
*(archaic)
agitation; excitement
("I found Paris in high fermentation")
Wiki User
∙ 6y ago
Wiki User
∙ 16y agoThe breakdown of complex organic materials into simpler substances by microorganisms. This process produces energy. An example would be the breakdown of sugar into alcohol. The act of breaking down complex organic substances is called fermentation.
Wiki User
∙ 7y agoAn anaerobic (without oxygen) cellular process in which organic foods are converted into simpler compounds, and chemical energy (ATP) is produced.
Supplement Fermentation differs from cellular respiration in a way that it uses organic compoundssuch as carbohydrates as (endogenous) electron acceptors instead of molecular oxygen(which is an exogenous electron acceptor in cellular respiration). However, compared with oxidative phosphorylation (of cellular respiration), fermentation produces less ATP. Fermentation occurs in fruits, bacteria, yeasts, fungi, as well as in mammalian muscle. Yeasts were discovered to have connection with fermentation as observed by the French chemist, Louis Pasteur. Pasteur originally defined fermentation as respiration without air. However, fermentation does not have to always occur in anaerobic condition. Yeasts still prefer to undergo fermentation to process organic compounds and generate ATP even in the presence of oxygen. However, in mammalian muscles, they turn from oxidative phosphorylation (of cellular respiration) to fermentation when oxygen supply becomes limited, especially during a strenuous activity such as intensive exercising. Fermentation is believed to have been the primary means of energy production in earlier organisms before oxygen was at high concentration in theatmosphere, and thus would represent a more ancient form of energy production in cells. Fermentation occurs naturally but humans have used and controlled the process. It is used in the production of alcohol, bread, vinegar, and other food or industrial products: Fermentation (food) - the conversion of carbohydrates into alcohols or acids under anaerobic conditions used for making certain foods. Fermentation (wine) -- the process of fermentation commonly used in winemaking Fermentation (beer) -- the process of fermentation used in brewing beer Fermentation (tea) - used in the tea industry for the aerobic treatment of tea leaves to break down certain unwanted chemicals and modify others to develop the flavour of the tea Ethanol fermentation - a form of anaerobic respiration used primarily by yeasts when oxygen is not present in sufficient quantity for normal cellular respiration Industrial fermentation, the breakdown and re-assembly of biochemicals for industry, often in aerobic growth conditions
Wiki User
∙ 7y agoFermentation is a biological process that converts carbohydrates into simpler molecules, typically alcohols, carboxylic acids, or gases.
It's also sometimes used to refer to other chemical processes carried out by microorganisms.
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What is another word for fermentation?
Fermentation is the chemical breakdown of a substance through the use of bacteria or yeast. Another word for fermentation is leavening.
What is fermentation the opposite of?
There is no opposite or reverse reaction, but fermentation is an anaerobic process, one not requiring oxygen. The aerobic equivalent would be respiration (oxidation).
What do hoatzins eat?
Hoatzin's eat leaves and fruit. It is the fermentation of fruit in it's system that causes smells and the nickname 'stink bird' .
Definition of stormy fermentation?
In anaerobically-grown Litmus Milk cultures, enzymes of C. perfringens will attack the proteins and carbohydrates of the milk producing a "stormy fermentationIn anaerobically-grown Litmus Milk cultures, enzymes of C. perfringens will attack the proteins and carbohydrates of the milk producing a "stormy fermentation with acid formation.answer by Sanzay maharjan lzmcIn anaerobically-grown Litmus Milk cultures, enzymes of C. perfringens ferment lactose to acid and gas which influence caesin precipitation forming a curd-like mass and its distortion due to the gas. This is "stormy fermentation".
What is a summary of fermentation?
The definition of fermentation is "breaking down into simpler components". Fermentation makes the foods easier to digest and the nutrients easier to assimilate. In effect, much of the work of digestion is done for you. Since it doesn't use heat, fermentation also retains enzymes, vitamins, and other nutrients that are usually destroyed by food processing.The active cultures that pre-digest the food as part of the fermentation process actually generate nutrients. So there are more vitamins--especially B-vitamins--and minerals like iron are released from the chemical bonds that prevent them from being assimilated. In effect, the nutritional value of a food goes up when it has been fermented..The fermentation process also preserves the food. You start with a wholesome, raw food and preserve it in a way that leaves its nutrients intact, so you have the health benefits of raw food with having to run to the grocery store every other day for more--which is what happens, unless you're lucky enough to have a garden.Note, too, that it's especially important to ferment (or otherwise prepare) the cruciferous vegetables (cabbage, broccoli, cauliflower, kale, kohlrabi, brussels sprouts, and turnip greens.) Those vegetables have important anti-cancer properties. But if they're not cooked or fermented first, they tend to depress the thyroid, which lowers your energy and gives you a tendency to gain weight. (That's generally not a problem in small quantities, but it can become one if you eat a lot of these vegetables.)On the other hand, the cruciferous vegetables can be overcooked, too. That makes fermentation an ideal way to unlock the nutrients in cruciferous vegetables, because there is no risk of overcooking.How Fermentation WorksThe critical ingredients for the fermentation process are: Salt (sea salt)Lack of oxygenCool temperatureSalting the food preserves the food and protects it from bacteria, so it doesn't spoil before it ferments. Sea salt is most desirable for that purpose, rather than table salt. (Table salt has been bleached and has had other important minerals removed.)Once the food is salted, it needs to be kept in a cool place with minimal oxygen.To keep the contents cool, Koreans have traditionally placed their Kimchi pots in the ground, which stays at 55 degrees year-round. Basements and root cellars are also good. For the rest of us, one author recommended using a small refrigerator at the least cool temperature setting.The final step is keeping the air out, which allows fermentation to occur. It's a process that only takes place in the absence of oxygen. That's why an apple core rots at the bottom of a garbage can, but simply dries out at the top. So you keep stirring compost to keep it from fermenting (and smelling), but you want your kimchi to ferment. Go figure. (The fermentation does produce a bit of an odor, but you get used to it.) The ideal way to keep the air out of the process is to put a stone in the jar that fits to the edges. The stone keeps constant pressure at the top, continually squeezing air out as the contents condense and.
What types of fermentation are there?
Alchoholic fermentation and Lactic Acid fermentation
What is biostill fermentation?
in the biostil fermentation the fermentation and distillation are coupled.
Is fermentation aerobic?
There are different kinds of fermentation, and fermentation can be aerobic, or anaerobic.
Definition of submerged fermentation?
Submerged fermentation we can say is like airlift fermentation.
What are the two types of fermentation and why each is necessary?
Aerobic fermentation and anaerobic fermentation.
What is the microbial process that converts sugar to alcohol?
_______ is the formation of alcohol from sugar. Answer Lactic acid fermentation Glycolysis Yeast Alcoholic fermentation
What are the two types of anaerobic fermentation's?
Lactic Acid Fermentation and Alcoholic Fermentation.
2 types of fermentation?
Two types of fermentation are alcohol fermentation and lactic-acid fermentation. Alcohol fermentation is the process in which 2 pyruvate molecules ,created by the means of glycosis, is further broken down into 2 ethanol molecules through alcohol fermentation. Lactic-acid fermentation is when the pyruvate molecules formed from glycosis is reduced to 2 lactate molecules.
Smith fermentation tube?
A Smith fermentation tube is a tube that is used for the fermentation of carbohydrates. It also collects any gases that result from the fermentation.
Can we stay in fermentation forever?
The process of fermentation releases carbon dioxide, so we can not stay in fermentation forever.
What are the two kinds of fermentation?
1.) Alcoholic fermentation 2.) Lactic acid fermentation
Is fermentation a form of?
Fermentation is a chemical reaction.
