Question

Defination of Fermentation​

Answer 1

Answer:

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Fermentation occurs in yeast cells and bacteria and also in the muscles of animals. It is an anaerobic pathway in which glucose is broken down.

The respiration that happens at the minute level in our body, viz., in the cell is called the cellular respiration. It occurs in the presence or absence of oxygen. Any type of cellular respiration begins with glycolysis where a 3-C molecule, pyruvic acid is formed as the end product.

Different cells handle this pyruvate in two major ways, fermentation is one of them. Let us have a detailed look at the fermentation, its types and anaerobic respiration.

Types of Fermentation

There are three different types of fermentation:

Lactic Acid Fermentation

In this, starch or sugar is converted into lactic acid by yeast strains and bacteria. During exercise, energy expenditure is faster than the oxygen supplied to the muscle cells. This results in the formation of lactic acid and painful muscles.

Alcohol Fermentation

Pyruvate, the end product of glycolysis is broken down into alcohol and carbon dioxide. Wine and beer are produced by alcoholic fermentation.

Acetic Acid Fermentation

Starch and sugar present in grains and fruits ferment into vinegar and condiments. E.g. apple cider vinegar.

Fermentation – Anaerobic Respiration

Anaerobic respiration is a type of cellular respiration where respiration takes place in the absence of oxygen. Fermentation is an anaerobic pathway- a common pathway in the majority of prokaryotes and unicellular eukaryotes. In this process, glucose is partially oxidised to form acids and alcohol.

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Answer 2

Answer:

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Fermentation is a metabolic process in which an organism converts a carbohydrate, such as starch or a sugar, into an alcohol or an acid. For example, yeast performs fermentation to obtain energy by converting sugar into alcohol. Bacteria perform fermentation, converting carbohydrates into lactic acid.

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There are three types of Fermentation :-

$\bigstar \: lactic \: acid \: fermentation$

• In this, starch or sugar is converted into lactic acid by yeast strains and bacteria. During exercise, energy expenditure is faster than the oxygen supplied to the muscle cells. This results in the formation of lactic acid and painful muscles.

$\bigstar \: alcohol \: fermentation$

• Pyruvate, the end product of glycolysis is broken down into alcohol and carbon dioxide. Wine and beer are produced by alcoholic fermentation.

$\bigstar \: acetic \: acid \: fermentation$

• Starch and sugar present in grains and fruits ferment into vinegar and condiments. E.g. apple cider vinegar.

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