Fermentation

Group 6
WHAT IS FERMENTATION?

- Fermentation is an anaerobic biochemical process. In

fermentation, the first process is the same as cellular respiration,
which is the formation of pyruvic acid by glycolysis where net 2
ATP molecules are synthesised. In the next step, pyruvate is
reduced to lactic acid, ethanol or other products. Here NAD+ is
formed which is re-utilized back in the glycolysis process.
 Description and Definition
Lactic Acid Fermentation

Lactic acid fermentation is a metabolic process by which glucose or other six-

carbon sugars (also, disaccharides of six-carbon sugars, e.g. sucrose or lactose)
are converted into cellular energy and the metabolite lactate, which is lactic
acid in solution.

Alcoholic Fermentation
In alcoholic fermentation, the three carbon pyruvate is converted to two
carbon
acetaldehyde. and the surplus carbon is expelled as carbon dioxide. This
acetaldehyde is subsequently oxidized to ethanol. Lactic acid fermentation is
where pyruvate is converted to lactic acid.
WHO DISCOVERED LACTIC ACID AND
ALCOHOLIC FERMENTATION

Louis Pasteur is credited with discovering

lactic acid fermentation, as well as the
process of alcoholic fermentation. He
conducted experiments on the
fermentation process in the mid-19th
century, which contributed to our
understanding of these important
biochemical reactions.
DIAGRAM
 Input Process Output

Glucose Glycolysis Pyruvate

Pyruvate, NADH Reduction Lactate & NAD+

Acetaldehyde,
Pyruvate Decarboxylation
CO2

Acetaldehyde &
Hydrogenation Ethanol & NAD+
NADH
 WHERE DOES IT HAPPEN?

Lactic acid fermentation takes place in muscle cells when energy demands
exceed the oxygen supply available. During intense exercise, muscle cells
switch from aerobic respiration to anaerobic respiration, producing lactic
acid as a byproduct. Meanwhile, alcoholic fermentation occurs in yeast and
some bacteria under anaerobic conditions. In this process, glucose is broken
down into ethanol and carbon dioxide. Both types of fermentation play crucial
roles in various biological processes, such as in the production of yogurt and
the rising of bread.
Importance of
the Process
The main purpose of alcohol fermentation is to produce ATP, the energy currency for cells,
under anaerobic conditions. So from the yeast's perspective, the carbon dioxide and
ethanol are waste products.
So yeast as a living organism is not trying to create alcohol for us. The goal of yeast is to
create energy. Sugar provides the food yeast needs to create ATP, which is its energy
source.
The importance of lactic acid fermentation in relation to health is the potential production of
a microbiologically safe product. During lactic acid fermentation, the production of lactic
acid substantially decreases the pH.
Lacto-fermented foods are an important source of probiotics and prebiotics. By
incorporating them into our diet, they help support and strengthen our digestion and
health.
SUMMARY

Fermentation, an anaerobic biochemical process akin to cellular

respiration, involves the formation of pyruvic acid through glycolysis. In
subsequent steps, pyruvate is transformed into lactic acid, ethanol, or
other products, with the crucial regeneration of NAD+ for glycolysis.

Lactic acid fermentation, discovered by Louis Pasteur, converts six-

carbon sugars into cellular energy and lactate, crucial in the tangy flavor
of dairy products.
SUMMARY

Alcoholic fermentation, also Pasteur's discovery, converts three-carbon

pyruvate into acetaldehyde and then ethanol, releasing carbon dioxide. These
processes occur in diverse organisms and environments, with lactic
fermentation in bacteria and human muscle cells, and alcoholic fermentation
in yeast.

The main purpose of alcoholic fermentation is ATP production, while lactic

fermentation's significance lies in producing microbiologically safe, probiotic-
rich foods that benefit digestion and health.
Thank you