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  • I Dunno Na BIOLOGY

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    Jheff Senador
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    The document discusses two types of fermentation: lactic acid fermentation and alcoholic fermentation. Lactic acid fermentation occurs in some bacteria and animal cells like muscle cells and produces products like yogurt, cucumber, and cabbage. Alcoholic fermentation, also called ethanol fermentation, is the anaerobic transformation of sugars like fructose and glucose into ethanol and carbon dioxide, producing items such as beer, whiskey, and vodka. The process involves glycolysis of glucose into pyruvate, then the conversion of pyruvate and acetaldehyde into ethanol with the regeneration of NAD+ to allow for repeated glycolysis reactions by small organisms like Saccharomyces cerevisiae.

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    Biology is life

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    I-Dunno-Na-BIOLOGY

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    The document discusses two types of fermentation: lactic acid fermentation and alcoholic fermentation. Lactic acid fermentation occurs in some bacteria and animal cells like muscle cells and produces products like yogurt, cucumber, and cabbage. Alcoholic fermentation, also called ethanol fermentation, is the anaerobic transformation of sugars like fructose and glucose into ethanol and carbon dioxide, producing items such as beer, whiskey, and vodka. The process involves glycolysis of glucose into pyruvate, then the conversion of pyruvate and acetaldehyde into ethanol with the regeneration of NAD+ to allow for repeated glycolysis reactions by small organisms like Saccharomyces cerevisiae.

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    6 views2 pages

    I Dunno Na BIOLOGY

    Uploaded by

    Jheff Senador
    The document discusses two types of fermentation: lactic acid fermentation and alcoholic fermentation. Lactic acid fermentation occurs in some bacteria and animal cells like muscle cells and produces products like yogurt, cucumber, and cabbage. Alcoholic fermentation, also called ethanol fermentation, is the anaerobic transformation of sugars like fructose and glucose into ethanol and carbon dioxide, producing items such as beer, whiskey, and vodka. The process involves glycolysis of glucose into pyruvate, then the conversion of pyruvate and acetaldehyde into ethanol with the regeneration of NAD+ to allow for repeated glycolysis reactions by small organisms like Saccharomyces cerevisiae.

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    of 2

    Lactic Acid Fermentation

    -It is an anaerobic fermentation reaction that occurs in some bacteria and animal cells, such as
    muscle cells.

    Ex. Yogurt, Cucumber, Cabbage, etc.

    Alcoholic Fermentation/ Ethanol


    Fermentation
    -the anaerobic transformation of fructose and glucose (sugars) into ethanol and carbon dioxide.

    Ex. Beer, whiskey, Vodka, Cosmetics, etc.

    First Step
    Glycolysis
    - 6 carbon compounds/ glucose.
    - Produces ATP molecules.

    Pyruvate
    - 6 carbon compounds/ glucose will convert itself into 3 carbon compounds.

    -Release 2 molecules of ATP and 2 molecules of 2 NADH

    -Pyruvate
    -will be released in the form of CO2.

    -Acetaldehyde
    - The rest of the carbon skeleton.

    NAD+ Generation Back Ethanol


    -Will be generated back by the conversion of acetaldehyde to ethanol.

    Conversion of Ethanol
    -Will take 2 hydrogen atoms from NADH and attaches to carbon atom (2 ethanol)

    Conversion of NADH back to NAD+


    -Releasing 2 hydrogen atoms.

    NAD+
    -Available for another glucose to perform another glycolysis.
    Fermentation
    -Process of anaerobic respiration in which (ETC) and oxygen is not involved in order to make
    ATP.

    Saccharomyces Cerevisiae/ Small organism


    -Degrade glucose into ethanol and carbon dioxide.

    Carbon Dioxide
    -Makes the bread rise.

    3 Main Products
    -Ethanol
    - Carbon Dioxide
    -NAD+

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