Industrial fermentation uses microorganisms, carbon, nitrogen, oxygen, and energy to ferment materials into useful products. It is used in food, pharmaceuticals, and wastewater disposal. Fermentation requires a carbon source, nitrogen, oxygen, and an energy source. Industrial fermentation uses large fermenters to produce large-scale fermentations. Industrial fermentation is the same process home bakers use when applying […]
Aerobic respiration is the process of burning simple sugars for energy in cells with oxygen, while anaerobic fermentation is the process of creating energy without oxygen. Fermentation is used to make alcohol and occurs in the decay of plant and animal matter. Aerobic fermentation occurs when cells require more energy than can be produced by […]
Lactose fermentation by microorganisms produces lactic acid and can be used to remove lactose from foods. Lactose intolerance results from a lack of lactase enzyme, but can be managed through diet or enzyme supplements. Dairy products can be made low-lactose or lactose-free through fermentation and removal of precipitate. Fermentation is the anaerobic, energy-producing breakdown of […]
Fermentation is the process of converting carbohydrates into acid or alcohol, using yeast or bacteria. Humans have intentionally used fermentation for thousands of years to create alcoholic beverages, pickled foods, and cultured dairy products. Beer and wine are made through fermentation of grains and grapes respectively, while pickled foods are made by soaking vegetables in […]
Anaerobic fermentation is a process used by cells to extract energy from carbohydrates when oxygen is not available. It follows glycolysis and restores NAD+ to continue generating ATP. There are two types: ethanol fermentation and lactic acid fermentation. Ethanol fermentation is used by some bacterial and yeast cells to produce ethanol and carbon dioxide, while […]
