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Fermentation

Fermentation. By: Jordan, Zach, Paige and Gabby. What is Fermentation?. -In the absence of oxygen, some cells convert pyruvic acid into other compounds through additional biochemical pathways in the cytosol. -Glycolysis + additional pathways = fermentation

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Fermentation

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  1. Fermentation By: Jordan, Zach, Paige and Gabby

  2. What is Fermentation? • -In the absence of oxygen, some cells convert pyruvic acid into other compounds through additional biochemical pathways in the cytosol. • -Glycolysis + additional pathways = fermentation • -Additional fermentation does not produce ATP, but regenerate NAD+, used to keep glycolysis going to make more ATP.

  3. What is Fermentation? • -Many fermentation pathways and they differ in terms of enzymes used and compounds made form pyruvic acid • -Two common fermentation pathways result in production of lactic acid and ethyl alcohol

  4. Lactic Acid fermentation • -Enzyme converts pyruvic acid into 3 carbon compound (lactic acid) • -Involves transfer of 2 hydrogen atoms from NADH and H+ to pyruvic acid (NADH is oxidized to form NAD+) • -Regeneration of NAD+ in lactic acid fermentation helps keep glycolysis operating • -LAF by microorganisms plays essential role in manufacture of food products

  5. Lactic Acid Fermentation • -Lactic acid occurs in muscle cells during strenuous exercise (use up oxygen more rapidly than it can be delivered to them) • -Muscle cells switch from aerobic respiration to LAF, as oxygen becomes depleted • -Lactic acid built up in muscle cells makes cell’s cytosol more acidic (reduces limit to which the cells can contract) • -Eventually lactic acid diffuses into blood, is transported to liver, is converted back into pyruvic acid when oxygen becomes available

  6. Alcoholic Fermentation • -Converts pyruvic acid into ethyl alcohol in some plant cells and unicellular organisms • Pathway requires 2 steps: • 1. carbon dioxide molecule is removed from pyruvic acid, leaving a 2-carbo compound • 2. 2 hydrogen atoms get added to the 2-carbon compound, forming ethyl alcohol

  7. Alcoholic Fermentation • - Like in LAF, hydrogen atoms come from NADH and H+, regenerating NAD+ for use in glycolysis • - The basis for wine and beer industries. Yeast cells added top fermentation mixture, providing enzymes needed for AF • - As fermentation proceeds, ethyl alcohol accumulates in the mixture until it reaches a concentration that inhibits fermentation.

  8. THE END

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