The term 'fermentation' comes from the latin word 'fermentum' meaning to 'ferment'— a latin word ... more The term 'fermentation' comes from the latin word 'fermentum' meaning to 'ferment'— a latin word meaning to boil. Fermentation is a process that converts sugars to acids, gases or alcohol. It mostly occurs in yeast and bacterial, it has also been confirmed in oxygen-starved muscle cells as the case of lactic acid fermentation. It was historically described as the process in which chemical changes in an organic substrate occur as a result of the action of microbes. Fermentation can be described as respiration without air however it does not necessarily have to be carried out in the absence of oxygen, an example is found in yeast as it prefers fermentation to aerobic respiration even in the presence of abundant oxygen as long as sugars are readily available for consumption—this is known as Crabtree effect and this is due to the ntibiotic activities of hops inhibiting aerobic respiration metabolism in yeast 5wiki. The science of fermentation is called zymology, which the first scientist—zymologist is called Louis Pasteur using yeast as the organism responsible for fermentation. Most recently, fermentation has been described as a metabolic process in which carbohydrates and related compounds are partially or incompletely oxidized with the release of energy in the absence of any electron acceptors— organic compounds produced by the breakdown of carbohybrates. Incomplete oxidation of these compounds leads to release of less energy compared to aerobic oxidation of these compounds.
The term 'fermentation' comes from the latin word 'fermentum' meaning to 'ferment'— a latin word ... more The term 'fermentation' comes from the latin word 'fermentum' meaning to 'ferment'— a latin word meaning to boil. Fermentation is a process that converts sugars to acids, gases or alcohol. It mostly occurs in yeast and bacterial, it has also been confirmed in oxygen-starved muscle cells as the case of lactic acid fermentation. It was historically described as the process in which chemical changes in an organic substrate occur as a result of the action of microbes. Fermentation can be described as respiration without air however it does not necessarily have to be carried out in the absence of oxygen, an example is found in yeast as it prefers fermentation to aerobic respiration even in the presence of abundant oxygen as long as sugars are readily available for consumption—this is known as Crabtree effect and this is due to the ntibiotic activities of hops inhibiting aerobic respiration metabolism in yeast 5wiki. The science of fermentation is called zymology, which the first scientist—zymologist is called Louis Pasteur using yeast as the organism responsible for fermentation. Most recently, fermentation has been described as a metabolic process in which carbohydrates and related compounds are partially or incompletely oxidized with the release of energy in the absence of any electron acceptors— organic compounds produced by the breakdown of carbohybrates. Incomplete oxidation of these compounds leads to release of less energy compared to aerobic oxidation of these compounds.
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