Fermentation

Definition

Fermentation is a metabolic process that converts sugar to acids, gases, or alcohol in the absence of oxygen. It is commonly used by microorganisms like yeast and bacteria.

5 Must Know Facts For Your Next Test

1. Fermentation occurs in anaerobic conditions where oxygen is not present.
2. Lactic acid fermentation and alcoholic fermentation are two major types of fermentation.
3. Saccharomyces cerevisiae, commonly known as baker's yeast, is extensively used in alcoholic fermentation.
4. Fermentation plays a crucial role in the digestive system by aiding in the breakdown of food and production of beneficial compounds.
5. Ancient civilizations utilized fermentation for food preservation and production of alcoholic beverages.

Review Questions

• What are the main types of fermentation?
• Which microorganism is commonly associated with alcoholic fermentation?
• How does fermentation benefit the digestive system?

Related terms

Anaerobic Respiration:

A type of respiration that does not use oxygen.

Lactic Acid Fermentation:

A form of fermentation where glucose is converted into cellular energy and lactate.

Ethanol Fermentation:

A biological process in which sugars such as glucose are converted into ethanol and carbon dioxide.