The Two Main Types Of Fermentation Are Called

The Two Main Types Of Fermentation Are Called – Respiration is a metabolic process that breaks down simple organic nutrients (food) releasing cellular energy in the form of ATP (Adenosine Triphosphate) inside living cells. This is a series of oxidation-reduction reactions in which electrons are changed from an electron donor to an acceptor. Finally, energy is released and stored in the form of ATP molecules. This is different from breathing which is inhaling atmospheric air (O

Based on the type of final electron acceptor in the respiratory cycle, respiration can be classified into aerobic and anaerobic respiration. In aerobic respiration, oxygen (O

The Two Main Types Of Fermentation Are Called

) is used as the final electron acceptor. In anaerobic respiration, non-oxygen molecules are used as final electron acceptors.

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Simply, anaerobic respiration can be defined as the process of cellular respiration that occurs in an anoxic environment, i.e. in the absence of oxygen. Anaerobic respiration is a respiratory process in which the final electrons released during nutrient oxidation-reduction are transferred to some organic and inorganic electron acceptor other than oxygen molecules to generate ATP energy molecules. The terminal electron acceptors commonly used in anaerobic respiration are sulfur (S), sulfate (SO4).

Unlike aerobic respiration which occurs in the cytoplasm and mitochondria, anaerobic respiration occurs only in the cytoplasm. It usually occurs in two stages; anaerobic glycolysis and fermentation. The end result is organic acid (lactic acid) or ethanol and ATP (energy) molecules. The overall reaction of the anaerobic respiration of glucose molecules can be presented as follows;

This is shown by some anaerobic bacteria, yeasts, protozoa, helminths and even animal cells. During severe muscle contraction and relaxation, anaerobic respiration occurs in human muscle cells that produce lactate. In addition, it also occurs in brain cells, retina and red blood cells.

Anaerobic respiration leads to incomplete breakdown of substrates (nutrients). Therefore, it is less efficient than aerobic respiration in terms of ATP production. Only two ATP molecules are produced in this process. However, it is a faster process and produces important intermediates such as ethanol and organic acids.

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Based on the type of end product of respiration, anaerobic respiration can be classified into several categories such as; organic acid fermentation (lactic acid fermentation, butyric acid fermentation, propionic acid fermentation, mixed acid fermentation, etc.), methanogenic process, acetogenesis, denitrification, desulfurization, alcohol (ethanol) fermentation, butanediol fermentation, etc. To be:

This is a type of anaerobic respiration in which sugar molecules (glucose and other 6-carbon sugars) are converted to lactate, releasing chemical energy in the form of ATP molecules. This is a fermentation process in which pyruvate is produced at the end of glycolysis and converted to lactate by the enzyme lactate dehydrogenase. It is also known as ‘lacto-fermentation’.

It is one of the most common fermentation processes widely used in food preservation and fermented food production. Since ancient times, it has been known to ferment fruits, vegetables, grains, milk (production of fermented milk products), meat and preserve it for later use.

In addition, it occurs in the cytoplasm of higher animals, including humans. During heavy muscular activity, lactic acid fermentation occurs in the muscles of our body due to lack of oxygen. This will lead to muscle cramps or pain and a feeling of muscle fatigue after strenuous muscle activity. In addition to muscle, this type of respiration is also common in red blood cells due to the lack of mitochondria.

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This is another type of anaerobic respiration in which sugar molecules (glucose and other 6-carbon sugars) are converted to ethanol, releasing chemical energy in the form of ATP molecules. Pyruvate produced by glycolysis is converted to ethanol by the enzyme alcohol dehydrogenase. It is also known as ‘alcoholic fermentation’.

Glycolysis is defined as a series of catabolic reactions that convert glucose (or glycogen) molecules into pyruvic acid using certain enzymes inside the cytoplasm of each cell. In this process, one molecule of glucose is catalyzed to produce two molecules of pyruvic acid, two molecules of NADH, and two molecules of ATP. It occurs in the cytoplasm of every living cell during aerobic and anaerobic respiration. Also known as the “Embden -Meyerhof – Parnas (EMP) Path”.

It’s a complex 10-step catabolism process in which a 6-carbon sugar (glucose) is split into two 3-carbon pyruvate molecules. The overall reaction is divided into three phases namely;

This is the first stage where glucose is converted to Fructose – 1, 6 -bisphosphate using 2 ATP molecules (hence the term energy investment stage) in a three-step reaction.

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. G–6–P is isomerized reversibly to fructose–6–phosphate (F-6-P) in the next step by enzymes.

This is the second stage where the 6-carbon fructose – 1, 6 – bisphosphate molecule is broken down into two 3-carbon glyceraldehyde – 3 – phosphate compounds (G – 3 – P).

This is a 2-step reaction in which fructose – 1, 6 – bisphosphate is first enzymatically converted to G – 3 – P and dihydroxyacetone phosphate by an enzyme called “

In the next step, dihydroxyacetone phosphate is isomerized to G-3-P by enzymes.

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This is the final stage of glycolysis, in which G – 3 – P is eventually oxidized to pyruvate releasing two ATP molecules.

In the first step, G – 3 – P is oxidized to 1, 3 – bisphosphoglycerate by the enzyme “glyceraldehyde – 3 – phosphate dehydrogenase” which produces NADH molecules. The enzyme “phosphoglycerate kinase” reversibly catalyzes the conversion of 1, 3 – bisphosphate to 3 – phosphoglycerate releasing ATP molecules, which will then be catalyzed to 2 – phosphoglycerate by another enzyme,

In the reverse reaction by “enolase” 2 – phosphoglycerate is dehydrated to phosphoenolpyruvate. Phosphoenolpyruvate will be dephosphorylated by “pyruvate kinase” to produce “pyruvate” and ATP molecules.

This is a process in which the pyruvate produced during glycolysis is reduced to the end products of anaerobic respiration (mainly ethanol or lactic acid). In this process, NADH is oxidized to NAD+ and the released protons are used to reduce pyruvate in the presence of various enzymes.

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Fermentation can be homofermentative, i.e. yielding only one type of product by reduction of pyruvate, or it may be heterofermentative, i.e. yielding two or more end products while reducing pyruvate. .

The end product of pyruvate reduction depends on the enzymes involved and the type of fermentation. In lactic acid fermentation, the end product is lactic acid and in alcoholic fermentation, the end product is ethanol.

In this category, pyruvate is reduced to L-lactate (the conjugate base of lactic acid). The reduction is catalyzed by

In this type, pyruvate is reduced to ethanol in a two-step reaction. First, pyruvate is decarboxylated to acetaldehyde in the presence of TPP (Thymine pyrophosphate) by the enzyme “pyruvate decarboxylase”. a CO . molecule

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Released in the process. In the next step, acetaldehyde is reduced to ethanol by the enzyme “alcohol dehydrogenase”. NADH molecules are oxidized to NAD

Based on the type of electron acceptor used in respiration, the products of anaerobic respiration are different. Lactic acid, ethanol, CO and ATP are common products of anaerobic respiration. Other compounds produced are acetic acid, butyric acid, methane, Fe(II), H

The production of wine, beer and other distilled ethanol products is the result of alcoholic fermentation. yeast like

Methane production is an anaerobic fermentation used to decompose organic waste. Methane is widely used as an alternative energy source.

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Swiss cheese has a different flavor and spongy texture due to propionic acid fermentation. Acids create taste and release CO

Vinegar used as a flavor enhancer and food preservative is a mixture containing about 5 – 8% acetic acid. The production is a double fermentation. First, alcoholic fermentation produces ethanol. Ethanol is then oxidized by acetic acid bacteria (Acetobacter) to acetic acid.

Prashant Dahal completed his bachelor’s degree (B.Sc.) in Microbiology at Sunsari Technical College, affiliated to the University of Tribhuvan. He is interested in topics related to Antibiotic Resistance, mechanisms of drug resistance development, infectious diseases (Pneumonia, tuberculosis, HIV, malaria, dengue), host-pathogen interactions, Actinomycetes, fungal metabolites and phytochemicals as a new source of vaccines and antibiotics. ALL Frequently Asked Questions CONTACT US Frequently Asked Questions SOURDOUGH Frequently Asked Questions CONTACT US HOW TO MAKE YOGURT SCOBY WHAT DO YOU THINK? FAQ REVIEW OTHER Activation Guide

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This is an old picture, but this loaf is made with emptins from a small beer I make, which uses a sourdough starter as the yeast source. Look how tall it is!

Did you know that there is more than one type of fermentation? In fact, there are many, but most people engage in one of three types of fermentation in food processing: lactic, ethanol, and acetic acid fermentations. They all do things slightly differently and in some cases you see multiple processes in the same product!

Fermentation is a metabolic process. During fermentation, carbohydrates are present