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Fermentation is a type of redox metabolism carried out in the absence of oxygen. [1] [2] During fermentation, organic molecules (e.g., glucose) are catabolized and donate electrons to other organic molecules. In the process, ATP and organic end products (e.g., lactate) are formed. Because oxygen is not required, it is an alternative to aerobic ...
Photofermentation differs from dark fermentation because it only proceeds in the presence of light. For example, photo-fermentation with Rhodobacter sphaeroides SH2C (or many other purple non-sulfur bacteria [1]) can be employed to convert small molecular fatty acids into hydrogen [2] and other products. [3] Depicts general process of ...
Grapes being trodden to extract the juice and made into wine in storage jars. Tomb of Nakht, 18th dynasty, Thebes, Ancient Egypt. Sourdough starter. In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction.
Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products. Because yeasts perform this conversion in the absence of oxygen, alcoholic fermentation is considered an anaerobic process.
Box fermentation of cocoa beans, covered by banana leaves. In the fermentation process, mature cocoa beans are stored in proximity. [3] Over that time, yeast and bacteria in the pulp multiply and break down sugars and mucilage. As these break down, much of the pulp liquifies, draining away. How beans are stored depends on the location.
They can catabolize organic compounds by respiration, fermentation, or both. Fermenting heterotrophs are either facultative or obligate anaerobes that carry out fermentation in low oxygen environments, in which the production of ATP is commonly coupled with substrate-level phosphorylation and the production of end products (e.g. alcohol, CO 2 ...
The mixed acid fermentation pathway in E. coli. [1] [2] End products are highlighted in blue.In biochemistry, mixed acid fermentation is the metabolic process by which a six-carbon sugar (e.g. glucose, C 6 H 12 O 6) is converted into a complex and variable mixture of acids.
Bacteria do this process to make ATP, a high energy molecule that powers additional cellular processes. This is done independent of oxygen and is thus anaerobic. Like in standard fermentation pathways, propionate fermentation involves the bacterium taking up saccharides, such as glucose, and breaking them down through glycolysis to produce ...