We explain what fermentation is, what types of fermentation can be used and the different uses it has.
It is called fermentation to an incomplete oxidation process , which does not require oxygen to take place, and that throws an organic substance as a result. It is a catabolic process type, ie, transformation of molecules complex and simple molecules to generate chemical energy in the form of ATP (adenosine triphosphate).
Fermentation is a process of glycolysis (breakdown of the glucose molecule) that produces pyruvate (pyruvic acid) and that the lack of oxygen as a receptor of electron surplus NADH (nicotin adenine dincleótido) produced, used for this purpose an organic substance which must be reduced in order to reoxidate the NADH to NAD +, finally obtaining a derivative of the initial substrate that oxidizes. Depending on the final substance, there will be various types of fermentation.
This process was discovered by the French chemist Louis Pasteur , who described it as “Life without air” ( La vie sans l’air ), since it can be carried out in the absence of oxygen by microorganisms such as bacteria , yeasts , or Some metazoans and protists. In this process, then, neither the mitochondria nor the structures linked to the cellular respiration process are involved.
Compared to aerobic respiration , fermentation is not a very efficient method of obtaining energy : only 2 molecules of ATP are produced per molecule of glucose consumed, while breathing is obtained from 36 to 38.
However, it is carried out by various cells of our body to alleviate the moments of absence of oxygen, as occurs in muscle cells that ferment glucose when the oxygen intake is not enough to continue breathing.
According to the substance obtained at the end of the fermentation process, we can classify it into:
Numerous human industries take advantage of fermentation to obtain certain substances . For example, in the cheese food industries, propionic fermentation processes are carried out, or in the preservation of many types of foodstuffs the presence of lactic acid, which acts as a preservative, is due to lactic fermentation.
Something similar occurs with the alcoholic industry, both of wines, beers or other types of spirits, which require a manufacturing process involving alcoholic fermentation. On the contrary, if some liquors such as wine are left uncovered for a long time, the added oxygen will start the acetic fermentation and the drink will start to pick up.
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