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Acetogenesis is a process through which acetyl-CoA [1] or acetic acid is produced by anaerobic bacteria through the reduction of CO 2 via the Wood–Ljungdahl pathway.Other microbial processes that produce acetic acid (like certain types of fermentation or the oxidative breakdown of carbohydrates or ethanol by acetic acid bacteria) are not considered acetogenesis.
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).
Acetic acid bacteria (AAB) are a group of Gram-negative bacteria which oxidize sugars or ethanol and produce acetic acid during fermentation. [1] The acetic acid bacteria consist of 10 genera in the family Acetobacteraceae. [1] Several species of acetic acid bacteria are used in industry for production of certain foods and chemicals. [1]
[1] 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 ...
The process may be likened to how yeast ferments sugars to produce ethanol for wine, beer, or fuel, but the organisms that carry out the ABE fermentation are strictly anaerobic (obligate anaerobes). The ABE fermentation produces solvents in a ratio of 3 parts acetone, 6 parts butanol to 1 part ethanol.
Adh1 is the major enzyme responsible for catalyzing the fermentation step from acetaldehyde to ethanol. [13] Adh2 catalyzes the reverse reaction, consuming ethanol and converting it to acetaldehyde. [13] The ancestral, or original, Adh had a similar function as Adh1 and after a duplication in this gene, Adh2 evolved a lower K M for ethanol. [13]
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.
Industrial fermentation is the intentional use of fermentation in manufacturing processes. In addition to the mass production of fermented foods and drinks, industrial fermentation has widespread applications in chemical industry. Commodity chemicals, such as acetic acid, citric acid, and ethanol are made by fermentation. [1]