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Fermentation Basics for Students

Fermentation is a metabolic process that converts sugars into organic acids, gases, or alcohol in the absence of oxygen. There are three main types of fermentation: lactic acid fermentation used by animals and bacteria like those in yogurt; alcoholic fermentation which converts sugars into ethanol and carbon dioxide in yeast; and other fermentation processes used to produce foods and beverages like beer, wine, yogurt, cheese and bread.

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Carlos Cruz
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56 views1 page

Fermentation Basics for Students

Fermentation is a metabolic process that converts sugars into organic acids, gases, or alcohol in the absence of oxygen. There are three main types of fermentation: lactic acid fermentation used by animals and bacteria like those in yogurt; alcoholic fermentation which converts sugars into ethanol and carbon dioxide in yeast; and other fermentation processes used to produce foods and beverages like beer, wine, yogurt, cheese and bread.

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Carlos Cruz
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Biology

Fermentation

Gabriela Reyes 10-1

Teacher Olga Vasquez

What is Fermentation?

Fermentation is a metabolic process that consumes sugar in the absence of oxygen. The
products are organic acids, gases, or alcohol. It occurs in yeast and bacteria, and also in
oxygen-starved muscle cells, as in the case of lactic acid fermentation. The science of
fermentation is known as zymology.

Types of Fermentation

Lactic Acid Fermentation

The fermentation method used by animals and certain bacteria, like those in yogurt, is
lactic acid fermentation. This type of fermentation is used routinely in mammalian red
blood cells and in skeletal muscle that has an insufficient oxygen supply to allow aerobic
respiration to continue (that is, in muscles used to the point of fatigue). In muscles, lactic
acid accumulation must be removed by the blood circulation and the lactate brought to the
liver for further metabolism.

Alcoholic Fermentation

Ethanol fermentation, also called alcoholic fermentation, is a biological process which


converts sugars such as glucose, fructose, and sucrose into cellular energy, producing
ethanol and carbon dioxide as a side-effect. Because yeasts perform this conversion in the
absence of oxygen, alcoholic fermentation is considered an anaerobic process. It also
takes place in some species of fish (including goldfish and carp) where (along with lactic
acid fermentation) it provides energy when oxygen is scarce.

Examples of products produced by Fermentation

 Beer.
 Wine.
 Yogurt.
 Cheese.
 Certain sour foods containing lactic acid, including sauerkraut, kimchi, and
pepperoni.
 Bread leavening by yeast.
 Sewage treatment.
 Some industrial alcohol production, such as for biofuels.

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