Fermentation Process
The process of fermentation involves:
- Glycolysis: Glucose is broken down into pyruvate, producing a small amount of ATP and NADH.
- Anaerobic Conditions: Fermentation occurs in the absence of oxygen, differing from aerobic respiration.
- Fermentation Pathway Selection: The pyruvate and NADH from glycolysis are processed by different microorganisms through various pathways:
- Alcoholic Fermentation: Yeast converts pyruvate into ethanol and CO2, regenerating NAD+.
- Lactic Acid Fermentation: Bacteria convert pyruvate into lactic acid, regenerating NAD+.
- By-product Formation: Depending on the pathway, fermentation produces specific by-products (ethanol, lactic acid, acetic acid, etc.).
- Energy Yield: Fermentation yields less ATP compared to aerobic respiration but is important for energy production under anaerobic conditions.
- Product Utilization: The by-products are used in food production, preservation, and various industrial applications.
Also Read: Difference between ADP and ATP
Fermentation: Meaning, Process, Types and Importance
Fermentation is a metabolic process where microorganisms like yeast and bacteria convert sugars into alcohol, gases, or acids. Understanding the fermentation process and fermentation products is essential for applications in food production, biotechnology, and biofuel industries.
In this article, we will study types of fermentation, types, processes, advantages and importance in detail.
Table of Content
- Fermentation Meaning
- Fermentation Process
- Types of Fermentation
- Lactic Acid Fermentation
- Alcohol Fermentation
- Acetic Acid Fermentation
- Butyric Acid Fermentation
- Products of Fermentation
- Food and Beverage Products
- Industrial and Pharmaceutical Products
- Biotechnological Applications
- Examples of Fermentation
- Importance of Fermentation
- Advantages of Fermentation
- Conclusion – Fermentation