Question

Does fermentation takes place in anaerobic conditions ?​

Answer 1

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Food poisoning (foodborne illness) is a result of eating food that is contaminated – usually because of bacteria or a virus. It can be an inconvenient experience, but it rarely needs medical attention. With the intake of lot of fluids, good hand hygiene and light meals, you should be back in good health in a day or two.

Food poisoning is a result of you eating contaminated food that has harmful germs, such as Campylobacter, Salmonella or E. coli. Raw foods that include meat, fish and seafood, eggs, poultry, raw fruit and vegetables can have huge levels of germs that easily catch on to other foods and surfaces surrounding the kitchen. Cross contamination among surfaces adds to approximately 40% of all food-borne illnesses. For these reasons, we need to take utmost care while handling or preparing food in the kitchen. Make sure that you remember the four Cs of food hygiene: cross-contamination, cleaning, chilling, and cooking.

Answer 2

Answer:

Fermentation is important in anaerobic conditions when there is no oxidative phosphorylation to maintain the production of ATP (adenosine triphosphate) by glycolysis. During fermentation, pyruvate is metabolised to various compounds such as lactic acid, ethanol and carbon dioxide or other acids.

Explanation:

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