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WHY IS FERMENTATION CRUCIAL FOR VARIOUS ASPECTS OF HUMAN LIFE : - Coggle…

- - - - Conditions and variables can increase the product yield, meaning the amount of ATP produced, which is favourable
    - - Conditions and variables can increase the rate of fermentation, which is favourable
  - - - Yogurt tends to perform lactic acid fermentation (Libre Texts, 2021). Additionally, some kinds of fungi and bacteria undergo this fermentation types (BD Editors, 2019). Muscle cells also perform lactic acid fermentation to produce ATP when oxygen supply is limited typically due to strenuous exercise (BD Editors, 2019).
      - Homolactic acid fermentation involves one molecule of glucose converting into two molecules of lactate (BD Editors, 2019). Heterolactic acid fermentation converts one glucose molecule into lactate, carbon dioxide and ethanol (Vedantu, n.d.).
    - - Glycolysis produces pyruvate which is converted to ethanol and carbon dioxide (Libre Texts, 2021). Through this process, two molecules of carbon dioxide and two molecules of ethanol are converted from a single molecule of glucose (BD Editors, 2019). Yeast tends to perform ethanol fermentation (Libre Texts, 2021).
  - - - Temperatures that are too high can cause adverse intracellular changes, increased dead yeast cells and greater volatile component concentrations (Kucharczyk and Tuszynski, 2018). Temperatures that are too low will slow down the rate of fermentation (Kucharczyk and Tuszynski, 2018).
    - - As acidity increases in an environment, fermentation also increases, meaning the rate of fermentation increases in lower pH levels (Atlas Scientific, 2023). However, pH levels that are too acidic can cause enzymes to denature which leads to their inability to assist fermentation (Atlas Scientific, 2023).
    - - The availability of nutrients in an environment directly affects the process of fermentation (Mudaan, 2021). As nutrient availability increases, the rate of fermentation also increases (Mudaan, 2021). Conversely, as nutrient availability decreases, the rate of fermentation decreases until the speed is too slow for fermentation to occur (Mudaan, 2021).
    - - An increase in substrate concentration causes the products of fermentation to decrease in quantity (OpenStax, 2016).Inadequate levels of substrate concentration may cause fermentation to be carried out ineffectively if at all (OpenStax, 2016).