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Fermetation - Coggle Diagram
Fermetation
What is fermentation
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Also employed in preservation to create lactic acid in sour foods such as pickled cucumbers, kimchi and yogurt.
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The boiling appearance is due to the production of carbon dioxide bubbles caused by the anaerobic catabolism of the sugars present in the extracts.
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Biochemistry perspective
Process that is important in anaerobic conditions when there is no oxidative phosphorylation to maintain the production of ATP (Adenosine triphosphate) by glycolysis.
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Homolactic fermentation is the production of lactic acid from pyruvate; alcoholic fermentation is the conversion of pyruvate into ethanol and carbon dioxide
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