fermentation
pathways
Presented by: Azah Al-
Qadasi
Supervised by: Dr. Maysoon
Al Zubairy
OBJECTIVES
Fermentation pathway:
• Yeast Fermentation
• Alcoholic fermentation
• Lactic Acid Fermentation
• Mixed-Acid Fermentations
• Butyric Acid and Solvent-Producing Fermentations
• Propionic Acid Fermentation
• Acetic Acid Fermentation
•Fermentation= Glycolysis + recycling of NAD+
• Fermentation:
→ is a metabolic process that releases energy from sugar, it doesn’t require
oxygen or an electron transport system, and uses an organic molecule as the
final electron acceptor.
→ is a metabolic process that produces chemical changes in organic substrates
through the action of enzymes.
→ is a metabolic process that converts sugar to acids, gases or alcohol. It occur in
yeast and bacteria. And also in oxygen-starved(deficient) muscle as in the case of lactic
acid fermentation.
*The fermentation products are → organic acids
→ gases (CO2 and\orH2)
→ alcohol
Fermentation:
* Glycolysis is the first stage of fermentation forms :
→2 pyruvic acid
→2NADH
→2ATP
*the final electron acceptor is a reduced derivative of pyruvic acid.
* NADH is oxidized to form NAD :essential for continued operation of the glycolytic
pathways.
* Fermentation pathways are useful tools in biochemical identification and also used in
industry : synthesis of certain organic compound
* No additional ATP are made ( production of a small amount of ATP).
* O2 is not required
Yeast Fermentation
▪Is the process of fermenting pyruvate to carbon dioxide and ethanol.
by Saccharomyces cerevisiae
• Pyruvate CO2 + ethanol
. This yeast species uses the EMP pathway of glucose metabolism under the
conditions of neutral or slightly acid pH and an anaerobic environment.
• Two Pathways of Fermentation :
*Alcoholic fermentation
Pyruvate is split into acetaldehyde and CO2
Acetaldehyde receives electrons and hydrogen from NADH forming NAD+ and
ethanol .
• Occurs in yeasts and some bacteria.
e.g Saccharomyces cerevisiae (yeast) and Zymomonas mobilis(bacteria).
* Lactate fermentation
Pyruvate receives electrons and hydrogen from NADH forming NAD+ and lactate .
• Occurs in many bacteria
e.g Streptococcus sp , lactobacillus acidphilus
ALCOHOLIC FERMENTATION
Pyruvic acid formed during glycolysis is broken down to produce alcohol and carbon
dioxide and is released (which is used to form ATP).
Glucose → Pyruvic acid → alcohol + carbon dioxide + energy
ALCOHOLIC FERMENTATIONS
▪Is the process of fermenting carbohydrates to ethanol
• Pyruvate decarboxylated Acetaldehyde reduced Ethanol.
by alcohol
dehydrogenase
Saccharomyces cerevisiae ferments carbohydrates through the EMP pathway to
ethanol.
˗Zymomonas mobilis EDP pathway.
Alcoholic
Fermentation
LACTIC ACID–PRODUCING FERMENTATIONS
The pyruvic acid formed during glycolysis is broken down to lactic acid and energy is
released (which is used to form ATP).
Glucose → Pyruvic acid → Lactic acid + energy
LACTIC ACID–PRODUCING FERMENTATIONS
▪Is the process of fermenting carbohydrates to lactate by bacteria that called
lactic acid bacteria (LAB).
• Pyruvate reduced Lactate
by lactate
dehydrogenase
˗ This process is common in many facultative and obligate anaerobes.
Lactic Acid
Fermentation
There Are Two Major Types Of Lactic Acid Fermentation
• Homofermentative • Heterofermentative
-Those that produce a mixture of other
-Those species that ferment glucose primarily
products along with lactic acid.
to lactic acid.
-LAB ferment sugars through the
-LAB ferment sugars through the EMP
phosphoketolase pathway (glycolytic pathway).
pathway.
-Produce ethanol, acetate and CO2 in
-Produce large quantities of lactate.
addition to lactate.
-Lactobacillus, Sporolactobacillus, Pediococcus,
-Leuconostoc and Bifidobacterium
Enterococcus and Lactococcus.
MIXED-ACID FERMENTATIONS
▪Is biological process that ferment glucose to a mixture of acids (acetic,
formic, lactic, succinic acids, ethanol, H2 and CO2) by some gram-negative
facultative anaerobic bacteria (Enterobacteriaceae: Escherichia, Salmonella, Shigella
and Enterobacter).
• 6 Glucose succinate + lactate + acetate + formate + ethanol + CO2 + H2.
The formation of these end products depends on the presence of certain key
enzymes in the bacterium.
Mixed-Acid Fermentations
Butyric Acid and Solvent-Producing Fermentations
▪Is the biological process of fermenting pyruvate by acetyl-CoA to butyric
acidbutanol, acetone, isopropanol, butanediol, hydrogen, carbon dioxide,
acetate, and ethanol by Clostridium acetobutylicum, Butyrivibrio, Eubacterium
and Fusobacterium.
• Pyruvate butyric acid + butanol + acetone + isopropanol + butanediol +
H2 + CO2+ acetate + ethanol.
˗By utilizes the EMP pathway
*Forming acetate and butyrate → (acidogenic phase).
*As the pH drops and the culture enters the stationary phase and form ethanol , acetone
and butanol, there is a metabolic shift to solvent production → (solvetogenic phase).
Butyric Acid Fermentation
Butyric Acid Fermentation
PROPIONIC ACID FERMENTATION
▪Is the process of fermenting glucose, glycerol, and lactate to propionate,
acetate, and CO2 by species of the genera Propionibacterium, Veillonella,
Bacteroides, and some species of clostridia.
3 glucose 4 propionate + 2 acetate + 2CO2
3 lactate 2 propionate + acetate + CO2
_The fermentation happened through either the acrylate pathway or the
succinate propionate pathway.
Propionic Acid Fermentation
Propionic Acid
Fermentation
Acetic Acid Fermentation
▪Is the process of fermenting carbohydrates ( by oxidize sugars, sugar alcohols, and
ethanol )to acetic acid by the acetic acid bacteria that divided into two genera:
Acetobacter and Gluconobacter that are obligate aerobes.
_They ferment glucose or other carbohydrates through the EMP and EDP.
_Under aerobic conditions a modified pentose cycle is used for the metabolism of
glucose
˗ The production of acetic acid is carried out in two steps:
First→ Alcohol is produced by yeast fermentation.
• Glucose CO2 + Alcohol
Second→ Use Acetobacter. aceti to convert the ethanol to acetic acid.
oxidize
• Alcohol Acetic acid
by alcohol dehydrogenase and
acetaldehyde dehydrogenase
Acetic Acid
Fermentation
