This website uses cookies to ensure you have the best experience. Learn more

Fermentation Essay

618 words - 3 pages

Grade: 10th B
Date 1: 09-02-2011
Date 2: 11-02-2011
Science Investigation
In a general sense, fermentation is the conversion of a carbohydrate such as sugar into an acid or an alcohol. More specifically, fermentation can refer to the use of yeast to change sugar into alcohol or the use of bacteria to create lactic acid in certain foods. Fermentation occurs naturally in many different foods given the right conditions, and humans have intentionally made use of it for many thousands of years. Fermentation is important in anaerobic conditions when there is no oxidative phosphorylation to maintain the production of ATP by glycolysis. During fermentation, pyruvate is metabolised to various different compounds.
Homolactic fermentation is the production of lactic acid from pyruvate; alcoholic fermentation is the conversion of pyruvate into ethanol and carbon dioxide; and heterolactic fermentation is the production of ...view middle of the document...

This process is carried out by yeast and some bacteria cells using a range of enzymes. Alcoholic fermentation begins after glucose enters the cell. The glucose is broken down into pyruvic acid. This pyruvic acid is then converted to CO2, ethanol, and energy for the cell.  This is in fact a complex series of conversions that brings about the conversion of sugar to CO2 and alcohol. These yeast cells gain energy from the conversion of the sugar into carbon dioxide and alcohol. The carbon dioxide by-product bubbles through the liquid and dissipates into the air. In limited spaces the carbon dioxide dissolves in the liquid making it fizzy. The pressure build up can be quite immense. The other by-product alcohol, remains in the liquid which is great for us but not for the yeast, as the yeast dies when the alcohol exceeds its tolerance level. 
Lactic Fermentation:
Lactic Fermentation is one of two anaerobic processes that can be used by a cell to create energy in the absence of oxygen. During lactic fermentation, the cell creates pyruvate through two steps. The first stage of this reaction is glycolysis, which is the one stage of cellular respiration that is common to all living organisms. During glycolysis the molecule glucose is broken into two molecules of pyruvate. The two molecules of NADH are oxidized and the hyrdogen molecules that are freed are used to reduce the two molecules of pyruvate which creates two molecules of lactate, also known as lactic acid .
Lactic Acid Fermentation has many important uses not only on a biological level, but on a utilitarian one as well. Because of the negative effects that it has on the body of mammals, alcoholic fermentation is not a possible means of producing energy within a cell when oxygen is not present. Also, if you have ever eaten cheese or yogurt, you have benefitted from lactic fermentation in another way. Both of these dairy products are created through lactic acid fermentation in various fungi and bacteria.

Other Essays Like Fermentation

Thermophilic Fungi Essay

1870 words - 8 pages Thermophilic fungi are known to produce thermostable enzymes which have a number of applications, mainly in biotechnological processes. In this work, we report the characterization of a protease produced in state-solid (SSF) and submerged (SmF) fermentations by a newly isolated thermophilic fungus identified as a putative new species in the genus My-celiophthora. Enzyme-production rate was evaluated for both fermentation processes, and in SSF

Louis Pasteur and His Voyage in Saving Man

2630 words - 11 pages that millions are indebted to for his findings and research. Pasteur, the French scientist of the late 1800’s devoted his life to save millions. His teachings and his researched work are those of inspiration, even to this very day. Of his several findings these are by far a few that have impacted changes of perception in numerous people and brought upon innovative ways of approaching things much more effectively; his studies of fermentation

Cell Metabolism

959 words - 4 pages + Energy • C6H12O6 + 6O2 → 6CO2 + 6H2O + Energy (ATP + heat) • Aerobic cellular respiration • Requires oxygen • Anaerobic cellular respiration • Does not require oxygen Aerobic Cellular Respiration • Glycolysis • Citric acid cycle or Krebs cycle • Electron transport chain and oxidative phosphorylation Anaerobic Cellular Respiration • Fermentation – Alcohol fermentation – Lactic acid fermentation

Cellular Respiration

2556 words - 11 pages Chapter 9 Cellular Respiration — Objectives — Equation for Cellular Respiration — Electron Carriers and Redox Reactions — Process of Cell Respiration — Glycolysis — Prep Reaction — Krebs Cycle (Citric Acid Cycle) — Electron Transport Chain — Fermentation — The Ingredients — You already know what is needed for Cellular Respiration Food + Oxygen Carbon Dioxide+ Water +ENERGY! C6H12O6 + O2

PESTLE Analysis On Wine Industry

1276 words - 6 pages is correlated with a higher living standard, since it is used to enhance a person enjoyment of a meal.Technological ImpactsRecent advancement in technology permits the producer of wine to control the process of wine making than ever before. They make use of stainless steel containers, as well, as careful temperature control during the process of fermentation and as a result have revolutionalized the process of making the e white wine. Quality

The digestive system of the horse

513 words - 3 pages special free fold of the peritoneum is known as the omentum.The anatomical peculiarities of the horse's digestive system compared with other mammals are:(i) that the greatest volume of the tract is in the hind end, namely the caecum, and colon, where the major process ofdigesting fibre occurs by bacterial fermentation(ii) the relatively small stomach(iii) the absence of a gall bladder (probably associated with the need for a continual supply of bile in an animal which is a continuous feeder)


498 words - 2 pages Discussion/Analysis 1. If gas bubbles form then fermentation occurred. Glucose. Carbon dioxide. The enzyme didn't recognize the structure of glactose, because of the orientation of the H and OH on the carbon 4 is different than glucose. The enzyme only identifies very specific substances.2. In order to determine how fast a reaction is occurring there must be a basis for measurement. There must also be an indicator substances to determine the


524 words - 3 pages synthesise the material.They are produced by bacterial fermentation. To produce PHA a culture of microorganisms, such as Alcalingenes eutrophus, is placed in a suitable medium and fed appropriate nutrients so that it multiplies rapidly and the number of the microorganisms increases. The main nutrient required by the bacteria is glucose, glucose is a renewable resource so it is readily available. The 'diet' of the organism is changed to restrict the

I Really Need Help

762 words - 4 pages the reactants of respiration? 36. What are the two types of respiration? Aerobic and anaerobic 37. Which type of respiration gives the greatest yield of ATP’s; how many ATP do you get? Aerobic 36 ATP 37. If you are an animal which type of anaerobic respiration do you undergo? Lactic Acid Formations 38. What is the end product of Alcohol Fermentation? Which types of organisms undergo alcohol fermentation? Bacteria, Yeast, some plants

An Odyssey into the World of Wines

2512 words - 11 pages carbonation). The science of winemaking is known as Oenology. A person who makes wine traditionally is called a winemaker or vintner. After the harvest, the grapes are taken into a winery and prepared for primary ferment. At this stage red wine making diverges from white wine making. Red wine is made from the pulp of red or black grapes and fermentation occurs together with the grape skins, which give the wine its colour. White wine is made by fermenting

Blue Agave And Its Importance In The Tequila Industry

1712 words - 7 pages in their culture. The primary ingredient in the fermentation process of pulque was the agave. As the early Spaniards ran out of brandy, they searched for a source of fermentable sugar for distilling. They experimented with the agave, which was abundant in the volcanic soils in the Sierra Madre region surrounding Guadalajara. The species that produced the most full-bodied taste was the Agave tequilana Weber, the blue agave or agave azul (1, p.1

Related Papers

Biochemistry Essay

1257 words - 6 pages transport chain takes place in the cristae membrane. Cell respiration- Cell respiration has two phases (anaerobic and aerobic). If oxygen is not present (anaerobic), glycolysis is followed by alcohol fermentation or lactic acid fermentation. If oxygen is present (aerobic), glycolysis is followed by the Krebs cycle, the electron transport chain, and chemiosmosis. Anaerobic respiration- (when oxygen is not present) Anaerobic respiration or

Global Economics Crisis Essay

721 words - 3 pages include chemical reaction, electrolysis, light fermentation and dark fermentation. Chemical method involves the production of gases at lab scale using Kipp’s apparatus that consists of three bulbs stacked .Acids reacts with the metals on the middle bulb, generating gas. Thus the gas stops the further reaction by increasing the pressure in the lower bulb [1]. Though the above mentioned method might be simple has certain other limitation towards to

Communication Essay

1266 words - 6 pages make tequila is the "Artisanal Process" whereby the cooked agave is crushed by a large stone wheel called a "tahona" pulled by mule or ox. This process mostly uses machines like the stone-lined cooking ovens, wooden fermentation tanks, and steam copper pot stills.The second method is a more modern process where the cooked agave is crushed by mechanical roller shredding mills and presses. During the shredding process, the fibers are washed with

Biochemical Testing Essay

2690 words - 11 pages NAME AND COURSE SECTION: Michele McNeill, Camile Manradge – Section 704 TITLE AND NUMBER: Biochemical Testing of Microbes – Lab #6 Exercise #1: Methyl Red-Voges Proskauer Test Exercise #2: Motility Testing Exercise #3: Carbohydrate Fermentation Testing PURPOSE: We will prepare an E. coli culture, and further explore and become familiar with differential staining techniques using the Gram stain. We will use Crystal Violet dye