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    Fermentation

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    Gerwyn Gervacio C
    Glycolysis is the process by which glucose breaks down into pyruvate, producing a small amount of ATP. Fermentation is anaerobic respiration that occurs in microorganisms in the absence of oxygen. There are two main types of fermentation - alcohol fermentation, where yeast converts glucose into ethanol and carbon dioxide, and lactic acid fermentation, where bacteria like Lactobacillus convert glucose into lactic acid.

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    Fermentation

    Uploaded by

    Gerwyn Gervacio C
    262 views13 pages
    Glycolysis is the process by which glucose breaks down into pyruvate, producing a small amount of ATP. Fermentation is anaerobic respiration that occurs in microorganisms in the absence of oxygen. There are two main types of fermentation - alcohol fermentation, where yeast converts glucose into ethanol and carbon dioxide, and lactic acid fermentation, where bacteria like Lactobacillus convert glucose into lactic acid.

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    Glycolysis is the process by which glucose breaks down into pyruvate, producing a small amount of ATP. Fermentation is anaerobic respiration that occurs in microorganisms in the absence of oxygen. There are two main types of fermentation - alcohol fermentation, where yeast converts glucose into ethanol and carbon dioxide, and lactic acid fermentation, where bacteria like Lactobacillus convert glucose into lactic acid.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    262 views13 pages

    Fermentation

    Uploaded by

    Gerwyn Gervacio C
    Glycolysis is the process by which glucose breaks down into pyruvate, producing a small amount of ATP. Fermentation is anaerobic respiration that occurs in microorganisms in the absence of oxygen. There are two main types of fermentation - alcohol fermentation, where yeast converts glucose into ethanol and carbon dioxide, and lactic acid fermentation, where bacteria like Lactobacillus convert glucose into lactic acid.

    Copyright:

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    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 13

    FERMENTATION

    A Group Two Presentation

    Glycolysis: A Summary
    The Process: In Operation

    NADH

    it takes place in the cytoplasm. Glucose ( C6 H12 O6 ), a 6carbon sugar breaks down into two pyruvates ( C3 H4 O3 ), each consisting of 3 carbons. the energy released in from glucose is trapped in ATP ( Adenosine Triphosphate ) molecules. the process eventually yields a net gain of 2 ATP molecules, which produce 2 NADH.

    is short for Nicotinamide Adenine Dinucleotide. Is an electron carrier molecu-le that temporarily stores energy.

    Figure 1: The composition of NADH.

    Glycolysis (cont.)
    In Continuation

    the process is summarized in the equation: 2C3 H4 O3 +

    C6 H12 O6

    ATP + 2 NADH.
    overall, Glycolysis is the process in which glucose breaks down into 2 pyruvates.
    Figure 2: The structural formula for Glucose.

    Fermentation
    Definition

    is the process by which microorganisms break down food in the absence of oxygen. also called as ANAEROBIC RESPIRATION.

    Figure 3: A wine fermentation tanks in Gironde, France.

    Types of Fermentation
    Alcohol Fermentation

    is also called the ETHANOL fermentation. the process by which it decompose sugars in the absence of oxygen to form alcohol and carbon dioxide.

    Figure 4: Example of wine, as a product of Alcohol Fermentation.

    method for production of ethanol, wine and beer.


    is caused by the yeast Saccharomyces cerevisae and some bacteria.

    Types of Fermentation (cont.)


    Lactic Acid Fermentation

    is a process which the glucose will break down to produce lactic acid caused by the bacteria Lactobacillus. There are other bacteria that produce lactic acid such as: Leuconostoc mesenteroides Pediococcus cerevisiae

    Lactic acid fermentation is used throughout the world to produce specialty foods: Western World: yogurt, sourdough breads, sauerkraut, cucumber pickles and olives Middle East: pickled vegetables

    Korea: Kimchi
    Russia: Kefir Egypt: laban rayab, laban zeer and kishk

    Streptococcus lactis

    Types of Fermentation (cont.)


    South Africa: magou Thailand: nham Philippines: balao balao

    The presence of lactic acid, produced during the lactic acid fermentation is responsible for the sour taste and for the improved microbiological stability and safety of the food. This lactic acid fermentation is responsible for the sour taste of dairy products such as cheese, yoghurt and kefir.

    Figure 5: An example of cheese, yogurt and kefir.

    Alcohol Fermentation
    Explanation of the Process

    Glucose ( C6 H12 O6 ), will undergo glycolysis through the yeast and enzymes to produce pyruvate. The enzymes from the yeast Saccharomyces Cerevisae, will split the pyruvate into two molecules, creating 2 molecules of ethanol ( C2 H5 OH ) or also known as ethyl alcohol, and 2

    Thus, Alcohol Fermentation is summarized in the equation: 2 C2 H5 OH +

    C6 H12 O6 CO2.

    Figure 6: The structural formula for ethanol or ethyl alcohol.

    Lactic Acid Fermentation


    Explanation of the Process

    The equation is given below: C6H12O6 2C3H6O3

    Like the Alcohol Fermentation, Glucose will be broken down through glycolysis carried out by the bacterial cells, such as the Lactubacillus. It may go under: Homolactic Fermentation In this type, glucose is converted which further generate 2 lactic acid molecules with the aid of the enzyme, the lactate

    Figure 7: The chemical formula for lactic acid, in its 3D ballshape.

    Lactic Acid Fermentation (cont.)


    Explanation of the Process (cont.)

    The equation is given below:

    Heterolactic Fermentation This fermentation involves the use of pyruvate to produce lactic acid, ethanol and carbon dioxide as by products under the aid of enzymes lactate dehydrogenase and pyruvate decarboxylase.

    C6H12O6 2C3H6O3 + C2H5OH + CO2

    Fermentation: Summary
    Definition

    Types

    Is the process in which microorganisms break down food in the absence of oxygen. Also called ANAEROBIC RESPIRATION.

    Alcohol Fermentation It is a process where glucose break down to form ethanol and carbon dioxide. Lactic Acid Fermentation Is the process where glucose break down to form lactic acid.

    Proving you understood


    To prove that you listen in the discussion, answer the following. Direction: Raise your hand, recite the question and your answer. Column A Column B
    1. A process in which glucose will break down to produce ethanol and carbon dioxide 2. Also called anaerobic respiration 3. Common yeast 4. Produced besides from ehanol in alcohol fermentation. 5. Bacteria causing lactic acid

    Saccharomyces cerevisae Carbon dioxide Alcohol Fermentation Pyruvate Lactobacillus Fermentation

    Gratitude

    Thank you for all of you who listen in our report. Hope you understand everything about fermentation.

    Go to:
    KREBS CYCLE To be reported by Group 3. ELECTRON TRANSPORT CHAIN To be reported by Group 4.

    GROUPTWOGAGAPUBLISHING TM

    ISBN 1457-4689-1825-6391

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