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The anaerobic fermentation in the cecum breaks down the fiber into useable food for the animal. It is also used as food for the proliferating microbes. The results of the fermentation are volatile fatty acids (VFAs) (mostly acetic, butyric and propionic acids), all of the B vitamins, vitamin K, microbial proteins, essential amino acids and ...
In anaerobic conditions, this enzyme participates in the fermentation process that occurs in yeast, especially of the genus Saccharomyces, to produce ethanol by fermentation. It is also present in some species of fish (including goldfish and carp ) where it permits the fish to perform ethanol fermentation (along with lactic acid fermentation ...
Lutispora saccharofermentans is found in anaerobic environments where it contributes to the breakdown of organic compounds. Such environments include wastewater treatment plants and possibly other anaerobic digestion systems where complex organic matter is broken down into simpler molecules.This microorganism utilizes a fermentative metabolism to convert sugars into methane, indicating its ...
An acetogen is a microorganism that generates acetate (CH 3 COO −) as an end product of anaerobic respiration or fermentation.However, this term is usually employed in a narrower sense only to those bacteria and archaea that perform anaerobic respiration and carbon fixation simultaneously through the reductive acetyl coenzyme A pathway (also known as the Wood-Ljungdahl pathway).
Anaerobic digestion occurs naturally in some soils and in lake and oceanic basin sediments, where it is usually referred to as "anaerobic activity". [ 2 ] [ 3 ] This is the source of marsh gas methane as discovered by Alessandro Volta in 1776.
Anaerobic digestion is a complex biochemical process of biologically mediated reactions by a consortium of microorganisms to convert organic compounds into methane and carbon dioxide. It is a stabilization process that reduces odor, pathogens, and waste volume.
Tibicos water crystals made with Muscovado. This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms.In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut.
Numerous fermentation pathways exist such as lactic acid fermentation, mixed acid fermentation, 2-3 butanediol fermentation where organic compounds are reduced to organic acids and alcohol. [8] [4] The energy yield of anaerobic respiration and fermentation (i.e. the number of ATP molecules generated) is less than in aerobic respiration. [8]