What is Fermentation?

All  living things require energy in order to carry out a variety of critical operations. This energy is obtained through the process of breathing. Respiration may or may not occur in the presence of oxygen, depending on the situation. Anaerobic respiration is defined as respiration that takes place in the absence of oxygen as opposed to aerobic respiration, which takes place in the presence of oxygen and is referred to as anaerobic respiration. The majority of living species obtain their energy by aerobic respiration, although a small number of organisms, such as bacteria, yeast, and others, respire anaerobically. In the absence of oxygen, these organisms obtain energy by turning starch or sugar into alcohol or an acid, respectively. Fermentation is the term used to describe this enzyme-catalyzed metabolic process.

Fermentation is a biological process that takes place in various organisms, including humans. This process begins in a manner similar to that of cellular respiration at its inception. That is the creation of pyruvic acid as a result of the glycolysis process, which results in the production of net 2 ATP molecules. In addition, pyruvate is converted to lactic acid, ethanol, or other compounds through reduction. The NAD+ that is produced during the procedure is then re-used throughout the glycolysis process.Fermentation is a chemical reaction that breaks down molecules such as glucose in an anaerobic environment. It is the foaming that occurs during the manufacture of wine and beer, which has been around for at least 10,000 years. Fermentation is defined as the process of turning sugar into alcohol. The formation of carbon dioxide gas, which was not identified until the 17th century, is responsible for the foaming of the water. French chemist and microbiologist Louis Pasteur coined the term fermentation to describe the changes caused by yeasts and other microorganisms growing in the absence of oxygen (anaerobically) in the nineteenth century. He was the first to recognise that ethyl alcohol and carbon dioxide are not the only products of fermentation.

History

A breakthrough discovery was made in the 1920s when it was discovered that muscle extracts from glucose could speed the synthesis of lactate in the absence of oxygen and that muscle produced the same intermediate molecules as grain fermentation. It was as a result of this that an important generalisation emerged: fermentation processes are not limited to yeast activity, but can occur in a wide range of other situations involving the utilisation of glucose.

Process

Fermentation can occur in yeast cells and bacteria, as well as in the muscles of animals, among other places. It is an anaerobic route that is responsible for the breakdown of glucose.

Cellular respiration is the term used to describe the respiration that occurs at the cellular level in our bodies, i.e., in the cell. The condition can occur in either the presence or absence of oxygen. Any type of cellular respiration begins with glycolysis, which results in the formation of a 3-carbon molecule known as pyruvic acid as the end product.

Fermentation is one of the key methods in which this pyruvate is dealt with by the different cells. Let us take a closer look at fermentation, including its different forms and anaerobic respiration.

Different Types of Fermentation

Generally speaking, fermentation can be divided into three categories:

Lactic Acid Fermentation 

Yeast strains and bacteria are responsible for this conversion of starch or sugar into lactic acid. During exercise, the rate at which energy is expended exceeds the rate at which oxygen is given to muscle cells. As a result, lactic acid is formed in the muscles, causing them to become uncomfortable.

Alcohol Fermentation

It is a type of fermentation in which alcohol is produced.Pyruvate, which is the final result of glycolysis, is broken down into alcohol and carbon dioxide during the fermentation process. Alcoholic fermentation is responsible for the production of wine and beer.

Acetic Acid Fermentation

It is a type of fermentation that produces acetic acid.When the starch and sugar found in grains and fruits are fermented, vinegar and condiments are produced. For example, apple cider vinegar.

Fermentation – Anaerobic Respiration

Anaerobic respiration is a type of cellular respiration that occurs when there is insufficient oxygen available. Fermentation is an anaerobic mechanism, and it is found in the majority of prokaryotes and unicellular eukaryotes, as well as in other organisms. Glucose undergoes partial oxidation, resulting in the formation of acids and alcohol.

It is the pyruvic acid generated by the partial oxidation of glucose that is transformed into ethanol and carbon dioxide in organisms such as yeast (CO2). Alcoholic or ethanol fermentation is the term used to describe this anaerobic situation. A group of enzymes called pyruvic acid decarboxylase and alcohol dehydrogenase are responsible for catalysing the entire reaction. Lactate dehydrogenase is an enzyme that reduces pyruvic acid to lactic acid in certain bacteria and animal muscle cells when they are exposed to anaerobic circumstances. Lactic acid fermentation is the term used to describe this process. Because of the end products produced by these anaerobic pathways, they are considered hazardous processes. If yeast cells create alcohol in concentrations more than 13 percent, they may be able to self-destruct and destroy themselves.

NADH, H+ is the reducing agent in alcoholic and lactic acid fermentations, and it is oxidised to NAD+ during the process. The amount of energy released by both processes is little, and the total number of ATP molecules created during fermentation is only two, which is a very small number when compared to aerobic respiration (which produces thousands of ATP molecules). But in the food and beverage industry as well as in the pharmaceutical and chemical industries, this is commercially exploited.

Conclusion

Beneficial Effects of Fermentation

Besides tasting better, fermented food also has the advantage of being easier to digest and more nutritious for the body. The following are some of the advantages of ingesting fermented foods:

• Fermented food aids in the preservation of stomach flora, which in turn aids digestion.
• It has been shown to have anti-carcinogenic properties.
• It is beneficial to the immunological system.
• It is also good for persons who are lactose intolerant.