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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.
Microbial metabolism is the means by which a microbe obtains the energy and nutrients (e.g. carbon) it needs to live and reproduce.Microbes use many different types of metabolic strategies and species can often be differentiated from each other based on metabolic characteristics.
The Crabtree effect, named after the English biochemist Herbert Grace Crabtree, [1] describes the phenomenon whereby the yeast, Saccharomyces cerevisiae, produces ethanol (alcohol) in aerobic conditions at high external glucose concentrations rather than producing biomass via the tricarboxylic acid (TCA) cycle, the usual process occurring aerobically in most yeasts e.g. Kluyveromyces spp. [2 ...
Fermentation of sugar to ethanol and CO 2 can also be done by Zymomonas mobilis, however the path is slightly different since formation of pyruvate does not happen by glycolysis but instead by the Entner–Doudoroff pathway. Other microorganisms can produce ethanol from sugars by fermentation but often only as a side product. Examples are [4]
Following the Greeks, the idea of a hydrological cycle (water is considered a nutrient) was validated and quantified by Halley in 1687. Dumas and Boussingault (1844) provided a key paper that is recognized by some to be the true beginning of biogeochemistry, where they talked about the cycle of organic life in great detail.
The earliest archaeological evidence of fermentation is 13,000-year-old residues of a beer, with the consistency of gruel, found in a cave near Haifa in Israel. [2] Another early alcoholic drink, made from fruit, rice, and honey, dates from 7000 to 6600 BC, in the Neolithic Chinese village of Jiahu , [ 3 ] and winemaking dates from ca. 6000 BC ...
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When the O 2 concentration is low, the two pyruvate molecules formed through glycolysis are each fermented into ethanol and carbon dioxide. While only 2 ATP are produced per glucose, this method is utilized under anaerobic conditions because it oxidizes the electron shuttle NADH into NAD + for another round of glycolysis and ethanol fermentation.