FERMENTATION

(WEEK 4)

KIM HUYNH, MORGAN DECKER, & STEPHANIE HEIMBRECHT

 W H AT I S
FERMENTATION

F E R M E N TAT I O N ?

• A METABOLIC PROCESS THAT OCCURS IN

THE ABSENCE OF OXYGEN (ANAEROBIC
CONDITIONS).

• IT INCLUDES GLYCOLYSIS AND AN

ADDITIONAL SET OF REACTIONS THAT
OXIDIZE STOCKPILES OF NADH TO
REGENERATE.

Source: geeksforgeeks.org
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 FERMENTATION VS. CELLULAR RESPIRATION
FERMENTATION

Fermentation Cellular Respiration

Anaerobic Aerobic or anaerobic

Endogenous Exogenous

Produces only 2 ATPs Produces massive amounts of ATPs

(29 ATPs)
Partial Oxidation Complete Oxidation

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CO2 and ethanol, or lactate, etc CO2, H2O, energy
 WHY DO PEOPLE STUDY ABOUT
FERMENTATION

FERMENTATION?

• Broad applications in food production,

biotechnology, medicine, energy,
environmental sustainability, and human
health.
• Playing important roles in the functioning
of ecosystems and the growth and
Shutterstock
development of plants.

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 WHAT IS FERMENTATION
IMPORTANT IN
FERMENTATION

EVERYDAY LIFE?

• Food preservation

• Beverage production

• Baking

• Industrial applications
Turkish yogurt by Rainer Zenz

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FERMENTATION

Article 1: Yeast
This study was done to find new information that could
Fermentation:
give variety to the beverage industry.
The Effect of
This article looked at how different types of sugar affect
Sugar Type on
the rate of ethanol production in yeast. The research will
Ethanol
help the making of fermented beverages.
Production

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FERMENTATION

Article 2: The This study shows that fermentative hydrogen yields

type of from model carbohydrates were linked to the sugar type
carbohydrates and the degree of polymerization.
specifically
They found hydrogen production strongly linked to
selects specific bacteria structures with different metabolic
microbial patterns.
community
structures and
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fermentation
patterns
 RESEARCH QUESTION
FERMENTATION

What effect do different sugar types have on

ethanol production by alcoholic fermentation
when other conditions remain unchanged?

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 HYPOTHESIS
FERMENTATION

With same conditions, but different sugar

types, the more complex the sugar, the more
CO2 is produced, because we can use ethanol
or CO2 production to find the fermentation
rate.
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FERMENTATION

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FERMENTATION

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FERMENTATION

RESULTS
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FERMENTATION

RAW DATA
 DATA GRAPHED
FERMENTATION

Glucose had the steepest slope.

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 THE REACTION RATES
FERMENTATION

AT STP:

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 CONCLUSIONS:
FERMENTATION

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 REFERENCE
FERMENTATION

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THANK YOU