LACTIC ACID FERMENTATION

ANAEROBIC CELLULAR RESPIRATION

GROUP 1
LOUIS PASTEUR
1822-1895
IN 1857- THE FRENCH CHEMIST LOUIS
PASTEUR first described lactic acid as the product of
microbial fermentation.

He discovered that in this distillery, two fermentation

were taking place, a lactic acid one and an alcoholic
one, both induced microorganism.
Chemical archeological finds that show that milk fermentation
uses predate the historical period; its first application were
probably part of Neolithic Revolution.
Though in fact, lactic acid bacteria contain the needed enzymes
to digest lactose, and their populations multiply strongly during
fermentation.

For example:
Recipes of cheese production on Cuneiform scripts, the first
written document that exist, and a bit later in Babylonian and
Egyptian texts.
 WHAT IS LACTIC ACID
FERMENTATION?
Lactic acid fermentation are generally inexpensive,
and often little or no heat is required in their
preparation, making them fuel efficient as well.
Foods fermented with lactic acid play an important
role in feeding the world’s population in every
content.
 DURING LACTIC ACID FERMENTATION (FIGURE 9.17B), PYRUVATE IS
REDUCED DIRECTLY BY NADH TO FORM LACTATE AS AN END PRODUCT,
WITH NO RELEASE OF CO2. (LACTATE IS THE IONIZED FORM OF LACTIC
ACID.) LACTIC ACID FERMENTATION BY CERTAIN FUNGI AND BACTERIA IS
USED IN THE DAIRY INDUSTRY TO MAKE CHEESE AND YOGURT
Fermentation consists of glycolysis plus reactions
that regenerate NAD by transferring electrons from
NADH to pyruvate or derivatives of pyruvate. The
NAD can then be reused to oxidize sugar by
glycolysis, which nets two molecules of ATP by
substrate-level phosphorylation. Human muscle cells
make ATP by lactic acid fermentation when oxygen
is scarce. This occurs during strenuous exercise,
when sugar catabolism for ATP production outpaces
the muscle’s supply of oxygen from the blood.
Under these conditions, the cells switch from aerobic
respiration to fermentation. The lactate that accumulates
was previously thought to cause muscle fatigue and pain,
but recent research suggests instead that increased levels
of potassium ions (K) may be to blame, while lactate
appears to enhance muscle performance.
In any case, the excess lactate is gradually
carried away by the blood to the liver, where it
is converted back to pyruvate by liver cells.
Because oxygen is available, this pyruvate can
then enter the mitochondria in liver cells and
complete cellular respiration.
 PRODUCTS OF LACTIC ACID
FERMENTATION

Fermentation. In the absence of oxygen, many cells use

fermentation to produce ATP by substrate-level phosphorylation.
Pyruvate, the end product of glycolysis, serves as an electron
acceptor for oxidizing NADH back to NAD, which can then be
reused in glycolysis. Two of the common end products formed
from fermentation are (a) ethanol and (b) lactate, the ionized
form of lactic acid.
It produces carbon dioxide and lactic and acetic
acids, which quickly lower the pH, thereby
inhibiting development of undesirable
microorganisms that might destroy crispness. The
carbon dioxide produced replaces the air and
facilitates the anaerobic required for the
fermentation
COMMERCIAL PRODUCTS RESULT FROM LACTIC ACID FERMENTATION

• IN foods
• IN vitamins
• THROUGH pharmaceuticals
• EVEN as industrial chemicals
CLICK THE VIDEO LINK
https://youtu.be/YbdkbCU20_M
THANK YOU FOR LISTENING
AND LEARNING WITH US!