L25 Fermentations SS

Fermentation

The process that releases energy from the oxidation of organic molecules, does not require oxygen, and produces less ATP compared to cellular respiration.

NADH

Nicotinamide adenine dinucleotide, a coenzyme that carries electrons during glycolysis and the Krebs cycle.

Lactic acid fermentation

A type of fermentation that produces lactic acid as the end product, utilized by certain bacteria and muscles during anaerobic respiration.

Ethanol fermentation

A fermentation process that converts sugars into ethanol and carbon dioxide, primarily carried out by yeast such as Saccharomyces cerevisiae.

Pyruvic acid

A key intermediate in metabolic pathways; it is produced during glycolysis and is the substrate for fermentation.

Alcohol fermentation

A form of anaerobic respiration performed by yeast, resulting in the production of ethanol and carbon dioxide.

ATP

Adenosine triphosphate, the energy currency of the cell, produced during fermentation and cellular respiration.

Krebs cycle

A series of chemical reactions used by all aerobic organisms to generate energy through the oxidation of acetyl-CoA.

Chemiosmosis

The movement of ions across a semi-permeable membrane, down their electrochemical gradient, which produces ATP.

Fermentation end-products

The substances produced at the end of the fermentation process, which can include alcohol, acids, and gases.

Active Dry Yeast

A type of yeast that is dried to preserve it, often used in fermentation for baking and brewing.

Homolactic fermentation

A type of lactic acid fermentation that produces lactic acid only.

Heterolactic fermentation

A type of fermentation that produces lactic acid and other compounds, such as ethanol or acetic acid.

Chemical reactions of fermentation

Involves the conversion of sugars to acids, gases, or alcohol, through glycolysis and various metabolic pathways.

Industrial uses of fermentation

Utilization of fermentation processes to produce products like alcohol, vinegar, and various food items.