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Bio-Fermentation

Fermentation
process by which the living cell is able to obtain energy through the breakdown of glucose and other simple sugar molecules without requiring oxygen. a chemical reaction in which a ferment causes an organic molecule to split into simpler substances, esp the anaerobic conversion of sugar to ethyl alcohol by yeast

An enzymatic transformation of organic substrates, especially carbohydrates, generally accompanied by the evolution of gas; a physiological counterpart of oxidation, permitting certain organisms to live and grow in the absence of air; used in various industrial processes for the manufacture of products such as alcohols, acids, and cheese by the action of yeasts, molds, and bacteria; alcoholic fermentation is the bestknown example. Also known as zymosis.

History of Fermentation
Fermentation is a natural process. People applied fermentation to make products such as wine, mead, cheese and beer long before the biochemical process was understood. In the 1850s and 1860s Louis Pasteur became the first zymurgist or scientist to study fermentation when he demonstrated fermentation was caused by living cells.

Types of Fermentation

Alcoholic fermentation
the first reaction in the conversion of glucose is the addition to the glucose of the phosphoric acid group from adenosine triphosphate (ATP) under the influence of the enzyme glucokinase. Adenosine diphosphate (ADP) and glucose-6-phosphate are formed during this process. The latter, under the action of the enzyme glucose phosphate isomerase, is changed into fructose-6phosphate, which, receiving one more phosphoric acid group from the new molecule of ATP (with the participation of the enzyme phosphofructokinase), becomes fructose-1,6-diphosphate. (Both this reaction and the subsequent reaction, indicated by arrows pointing in opposite directions, are reversible that is, their direction depends on such conditions as the enzyme concentration and the pH.)

Under the influence of the enzyme ketose-l-phosphate aldolase, the fructose-1,6-diphosphate is broken down into glyceraldehyde phosphate and dioxyacetone phosphate, which are interconvertible under the influence of the enzyme triose phosphate isomerase. The glyceraldehyde phosphate, adding a molecule of inorganic phosphoric acid and becoming oxidized under the action of the enzyme dehydrogenase of phosphoglyceraldehyde (whose active group in yeast is nicotinamide adenine dinucleotide, or NAD), becomes 1,3-diphosphoglycerate. By the action of the enzyme triose phosphate isomerase, the molecule of dioxyacetone phosphate

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