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Fermentation may mean In food science, fermentation may mean fermentation process by which the living cell is able to obtain energy through the breakdown of glucose and other simple sugar molecules without requiring oxygen. Fermentation is achieved by somewhat different chemical sequences in different species of organisms. Two closely related paths of fermentation predominate for glucose. When muscle tissue receives sufficient oxygen supply, it fully metabolizes its fuel glucose to water and carbon dioxide. However, at times of strenuous activity, muscle tissue uses oxygen faster than the blood can supply it. During this anaerobic condition, the six-carbon glucose molecule is only partly broken down to two molecules of the three-carbon sugar called lactic acid . This process, called lactic acid fermentation, also occurs in many microorganisms and in the cells of most higher animals. In alcoholic fermentation, such as occurs in brewer's yeast and some bacteria, the production of lactic acid is bypassed, and the glucose molecule is degraded to two molecules of the two-carbon alcohol , ethanol, and to two molecules of carbon dioxide. Many of the enzymes of lactic acid and alcoholic fermentation are identical to the enzymes that bring about the metabolic conversion known as glycolysis . Alcoholic fermentation is a process that was known to antiquity. Before 2000 BC the Egyptians apparently knew that crushed fruits stored in a warm place would produce a substance with a pleasant intoxicating power. By 1500 BC the production of beer from germinating cereals (malt) and the preparation of wines from crushed grapes were established arts in most of the Middle East. Aristotle believed that grape juice was an infantile form of wine and that fermentation was, therefore, the maturation of the grape extract. Interest in the process of fermentation has continued through the ages, and much of modern biochemistry, especially enzyme studies, has emerged directly from early studies on the fermentation process. One of the earliest laboratories established for the study of biological chemistry was that founded in Copenhagen in 1875 and financed by the brewing family of Jacob Christian Jacobsen.
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Fermentation Articles
Powerful Carp Fishing Bait Flavours And Fermentation Secrets!
by Tim Richardson
Dec 31, 2008
Why not exploit these great bait, ground bait and other free baiting suggestions to multiply your catches of big fish and some of these will be new to almost everyone who reads this article, so read on...
Carp utilise fermentation a lot so wh...
Big Carp Fishing Bait Digestion And Baits Protein Nutrition Advantages!
by Tim Richardson
Jul 02, 2008
* Giving carp the energy and nutritional requirements they need in your fishing baits to make them irresistible! *
Carp have an extremely developed and efficient metabolism of amino acids from protein foods and natural sources; and so ...
An Overview of Wine - The Drink of Gods
by Xavier Modini
Sep 08, 2006
Wine has been called the drink of the gods. This may be debatable, but it has definitely been the drink of the ages. Here is an overview of wine you can sip on.
An Overview of Wine – The Drink of Gods
Wine is one of the oldest drinks...
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