what is anaerobic fermentation
Answers
Answer:
Anaerobic Fermentation
Anaerobic fermentation occurs in the fermentation vessel once the oxygen is discharged and replaced with N2, CO2, or another by-product of the fermentation process. Anaerobic fermentation is usually a slower process. In the mid-1850s, the French chemist Louis Pasteur produced anaerobiosis by boiling the medium to drive out oxygen and then introducing inert gas for cultivation. He showed that a microorganism, probably Clostridium butyricum, was responsible for butyric acid fermentation. In the 1960s and 1970s, anaerobic chambers were invented that allowed the cultivation of numerous anaerobic cultures for certain strictly anaerobic organisms, including C. botulinum. During World War I, industrial anaerobic fermentation was further demonstrated by Perkins and Weizmann, who worked on acetonebutanol-ethanol (ABE) fermentation with C. acetobutylicum.
Most anaerobic fermentations require little energy to keep cells in suspension. Because less biomass is produced in anaerobic fermentations, more carbon can be converted to the end product, and a higher product yield is attained.
However, mixed-culture processes in anaerobic fermentation are also difficult to study and model. The microbial communities are usually unstable, varying with environmental changes and the availability of nutrients. Obligate anaerobes need specialized media and apparatus. They are deactivated by exposure to oxygen. Hence, special skills and meticulous methods are required for the cultivation and manipulation of strictly anaerobic microorganisms. Compared to aerobic organisms, there is little known about methods for genetic manipulation and to express desired genes or biosynthetic pathways.
Answer:
Anaerobic fermentation is a process of respiration in which Respiration occur without oxygen ....
Explanation:
Hope you are satisfied