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Energy release through fermentation
Fermentation is a process of energy release that occurs without the participation of oxygen. (anaerobic process).
Fermentation comprises a set of enzymatically controlled reactions through which an organic molecule is degraded into simpler compounds, releasing energy. THE glucose It is one of the substances most used by microorganisms as a starting point in fermentation.It is important to realize that the chemical reactions of fermentation are equivalent to those of glycolysis. Glucose disassembly is partial, residues of larger molecular size than those produced in respiration are produced and ATP yield is small
In glycolysis, each glucose molecule is broken down into two pyruvate (pyruvic acid) molecules, with hydrogen and energy released through various chemical reactions.
Hydrogen combines with hydrogen carrier molecules (NAD) to form NADH + H+, ie NADH2.
Yeast - Unicellular fungus used in the manufacture of bread, alcoholic beverages in general.
Fermentation is a process used in the manufacture of alcoholic beverages, breads and other foods. Today we know that fermentative processes result from the activity of microorganisms, such as yeast and certain bacteria.
Different organisms may cause the fermentation of different substances. The rancid taste of butter, for example, is due to the formation of butyric acid caused by fat-fermenting bacteria. Yeasts ferment glucose and the bacteria that sour milk ferment lactose.