Fermentation (biochemistry)
Fermentation (biochemistry)
Fermentation (pronunciation: /ˌfɜːrmɛnˈteɪʃən/) is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen.
Etymology
The term "fermentation" comes from the Latin fermentum, which means "to boil". It is used to describe the bubbling effect produced by the processes during the fermentation.
Process
Fermentation involves the breakdown of carbohydrates by enzymes to produce energy. It occurs in the absence of oxygen, a condition known as anaerobic respiration. The process begins with the breakdown of sugars by the enzyme zymase into pyruvate. The pyruvate is then converted into various end products such as ethanol, lactic acid, and carbon dioxide, depending on the type of fermentation.
Types of Fermentation
There are two main types of fermentation: alcoholic fermentation and lactic acid fermentation. Alcoholic fermentation is the process that produces ethanol and carbon dioxide as end products. This type of fermentation is used in the production of alcoholic beverages and bread. Lactic acid fermentation, on the other hand, produces lactic acid as the end product. This type of fermentation occurs in certain types of bacteria and in the muscle cells of animals during strenuous exercise.
Applications
Fermentation has many applications in food and beverage production, as well as in the production of biofuels. In food and beverage production, fermentation is used to produce alcoholic beverages, bread, yogurt, and other fermented foods. In the production of biofuels, fermentation is used to produce ethanol from plant materials.
See also
- Anaerobic respiration
- Enzymes
- Carbohydrates
- Zymase
- Pyruvate
- Ethanol
- Lactic acid
- Carbon dioxide
- Alcoholic fermentation
- Lactic acid fermentation
External links
- Medical encyclopedia article on Fermentation (biochemistry)
- Wikipedia's article - Fermentation (biochemistry)
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