Search results
Results from the WOW.Com Content Network
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. It is an anaerobic (non-oxygen-requiring) fermentation reaction that is common in bacteria .
Despite the bactericidal effects of ethanol, acidifying effects of fermentation, and low oxygen conditions of industrial alcohol production, bacteria that undergo lactic acid fermentation can contaminate such facilities because lactic acid has a low pKa of 3.86 to avoid decoupling the pH membrane gradient that supports regulated transport. [7]
These lactic acid bacteria can carry out either homolactic fermentation, where the end-product is mostly lactic acid, or heterolactic fermentation, where some lactate is further metabolized to ethanol and carbon dioxide [19] (via the phosphoketolase pathway), acetate, or other metabolic products, e.g.: C 6 H 12 O 6 → CH 3 CHOHCOOH + C 2 H 5 ...
In biochemistry, fermentation theory refers to the historical study of models of natural fermentation processes, especially alcoholic and lactic acid fermentation. Notable contributors to the theory include Justus Von Liebig and Louis Pasteur , the latter of whom developed a purely microbial basis for the fermentation process based on his ...
Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC) [1] fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch).
Hydrolytic bacteria form a variety of reduced end-products from the fermentation of a given substrate. One fundamental question that arises concerns the metabolic features that control carbon and electron flow to a given reduced end-product during pure culture and mixed methanogenic cultures of hydrolytic bacteria.
Clostridium acetobutylicum, ATCC 824, is a commercially valuable bacterium sometimes called the "Weizmann Organism", after Jewish Russian-born biochemist Chaim Weizmann. A senior lecturer at the University of Manchester , England , he used them in 1916 as a bio-chemical tool to produce at the same time, jointly, acetone , ethanol , and n ...
It can be found in soil, water, and fecal matter. It is grouped with the Morganellaceae and is an opportunistic pathogen of humans. It is known to cause wound infections and other species of its genera are known to cause urinary tract infections. P. vulgaris was one of the three species Hauser isolated from putrefied meat and identified (1885