fermentation

• Fermentation is a metabolic process that converts sugar to acids, gases or alcohol.
• Fermentation is a chemical process by which molecules such as glucose are broken down anaerobically.
• Louis Pasteur, a French chemist and microbiologist, used the term fermentation in a narrow sense to describe the changes brought about by yeasts and other microorganisms growing in the absence of air (anaerobically).
• Fermentation can be categorized based on whether the process results in the loss or gain of electrons.
• Products of fermentation include wine, beer, lactic acid, vinegar, yogurts, cheese, sauerkraut, kimchi, pepperoni, and others.
• Fermentation can also be used as a food preservation technique, where fermented foods are foods that have been prepared in a way so that the bacteria naturally found within them starts to ferment.
• Lacto-fermentation, also known as fermentation, is a chemical process in which bacteria and other micro-organisms break down starches and sugars within the foods, possibly making them easier to digest, and resulting in a product that is filled with helpful organisms and enzymes.
• Fermentation is a natural preservative, which means that fermented foods can last a long time.
• Fermentation is a relatively simple process that can be carried out in a variety of conditions.
• Fermentation does not require oxygen, which makes it a useful process in food production and other industries where oxygen is not available.
• Fermentation can be used to improve the flavor and texture of food and to produce probiotic foods with health benefits.
• The products of fermentation can be harmful if consumed in large quantities, for example, alcohol can be toxic if consumed in excess.
• Fermentation can produce byproducts that can have a negative impact on the environment, for example, the production of alcohol can release greenhouse gases into the atmosphere.
• Fermentation can be a slow process, which can make it impractical for some applications.
• Fermentation can be susceptible to contamination by harmful bacteria.
• ATP stands for adenosine triphosphate and is the energy used by an organism in its daily operations.
• ATP consists of an adenosine molecule and three inorganic phosphates.
• After a simple reaction breaking down ATP to ADP, the energy released from the breaking of a molecular bond is the energy we use to keep ourselves alive.
• Energy coupling, by definition, stands for a concept of coupling two biological reactions; meaning energy generated from one reaction is used to drive the second reaction.
• All cells have majorly two types of reactions going on in them: exergonic reactions that are energy-releasing reactions (thus, energetically favorable) and endergonic reactions that are the energy-demanding reactions (thus, energetically unfavorable).
• ATP is first used to store energy from a catabolic reaction and then used to release energy for an anabolic reaction.
• Another use of ATP is phosphorylation of different substrates including proteins.
• Fermentation can be used to produce a variety of products, including alcohol, acids, and gases.
• Fermentation can be used to preserve food.