Transcription of AN INTRODUCTION TO FERMENTATION PROCESS
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AN INTRODUCTION TO FERMENTATION PROCESS
AN INTRODUCTION TO FERMENTATION PROCESS Conversion of sugarto alcoholusing yeast. Chemical conversion of carbohydrates into alcohols or acids. The PROCESS is often used to produce wineand beer Also employed in preservation to create lactic acidin sour foodssuch as pickled cucumbers, kimchiand yogurt. The science of FERMENTATION is known as IS FERMENTATIONB iochemistry perspective PROCESS that is important in anaerobicconditions when there is no oxidative phosphorylationto maintain the production of ATP (Adenosine triphosphate) by glycolysis. During FERMENTATION pyruvateis metabolised to various different compounds. Homolactic FERMENTATION is the production of lactic acidfrom pyruvate; alcoholic FERMENTATION is the conversion of pyruvate into ethanoland carbon dioxide Heterolactic FERMENTATION is the production of lactic acid as well as other acids and alcohols.
•The catabolism of sugars is an oxidative process which results in the production of reduced pyridine nucleotides which must be reoxidized for the process to continue. •Under-aerobic conditions, reoxidation of reduced pyridine nucleotide occurs by electron transfer, via the cytochrome system, with oxygen acting as the terminal electron ...
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