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Fermentation

Fermentation. A way to make energy when no oxygen is available. Fermentation. The process by which cells release energy without oxygen. Sugar is broken into smaller molecules and changed into energy This is a way energy can be obtained when there is no oxygen available.

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Fermentation

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  1. Fermentation A way to make energy when no oxygen is available

  2. Fermentation • The process by which cells release energy without oxygen. • Sugar is broken into smaller molecules and changed into energy • This is a way energy can be obtained when there is no oxygen available.

  3. Fermentation allows the production of a small amount of energy without having to use oxygen.

  4. If no oxygen is available, cells can obtain energy through the process of fermentation. • Fermentation is not a very efficient process in the formation of energy. • Two fermentation processes: • Lactic Acid Fermentation • Alcohol Fermentation

  5. Fermented Foods • Micro-organisms cause changes in the foods which: • Help to preserve the food, • Extend shelf-life considerably over that of the raw materials from which they are made, • Improve aroma and flavour characteristics, • Increase its vitamin content or its digestibility compared to the raw materials.

  6. Lactic Acid Fermentation occurs when oxygen is not available. For example, muscles during rapid and vigorous exercise, may be depleted of oxygen. They then switch from respiration to fermentation.

  7. Lactic acid that builds up in the tissue causes a burning, painful sensation. • This is why muscles may feel sore after exercise.

  8. Alcohol Fermentation occurs in yeasts and some bacteria. Pyruvic acid is broken down to produce alcohol and carbon dioxide and is released (which is used to form energy).

  9. Yogurt - Soy Sauce Fermentation Is Used In Food Production • Cheese - Vinegar • Bread - Olives/Pickles • Beer - Wine/ Ale • Sauerkraut - Malt

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