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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 ...
The ABE fermentation via Clostridium beijerinckii or Clostridium acetobutylicum for instance is characterized by product inhibition. This means that there is a product concentration threshold that cannot be overcome, resulting in a product stream highly diluted in water. [11] Phase equilibrium diagram for 1-butanol–ethanol–water ternary mixture
Photofermentation is the fermentative conversion of organic substrate to biohydrogen manifested by a diverse group of photosynthetic bacteria by a series of biochemical reactions involving three steps similar to anaerobic conversion. Photofermentation differs from dark fermentation because it only proceeds in the presence of light.
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.
These varied organic receptors each generate different waste products. Common products are lactic acid, lactose, hydrogen, and ethanol. Carbon dioxide is also commonly produced. [5] Fermentation occurs primarily in anaerobic conditions, although some organisms such as yeast use fermentation even when oxygen is plentiful.
For example, photo-fermentation with Rhodobacter sphaeroides SH2C can be employed to convert small molecular fatty acids into hydrogen. [4] Enterobacter aerogenes is an outstanding hydrogen producer. It is an anaerobic facultative and mesophilic bacterium that is able to consume different sugars and in contrast to cultivation of strict ...
Propionate fermentation is a form of fermentation with propionic acid as one of the products. This process is done through the fermentation pathway of bacteria. It is used in a variety of industrial, food-making, and medical applications.
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