Understanding Fermentation Processes
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ScribdTranslationsPUBLIC EDUCATIONAL UNIT
SCHOOL YEAR
DR. MIGUEL ÁNGEL ZAMBRANO
2021 - 2022
ORGANIC CHEMISTRY - ALCOHOLS
HISTORY OF FERMENTATION
Human knowledge of the phenomenon of fermentation is as ancient, perhaps, as agriculture itself.
for thousands of years man has been promoting the conversion of juice from crushed sweet grapes into
sparkling wine or the conversion of wheat masses into bread.
However, for the early societies, the transformation of these 'basic' elements into food
fermented foods were considered a sort of 'mystery' or 'miraculous' event, as it was not known what caused it
provoked.
The progress of scientific thought and the invention of the first microscopes undoubtedly laid a
important precedent in the field of microbiology and thus allowed for the solution of the "mystery"
fermentatvo.
Louis Pasteur, in 1857, marked the birth of microbiological chemistry when he associated fermentation with
microorganisms such as yeasts, from which the term was associated with the idea of the
existence of living cells, with the production of gases and some organic compounds.
Later, in 1920, it was discovered that in the absence of oxygen some muscle extracts from
mammals catalyzed the formation of lactate from glucose, and that many of the compounds
produced during the fermentation of grains were also produced by muscle cells.
Thanks to this discovery, fermentation became widespread as a way of utilizing glucose.
and not as an exclusive process of yeasts and bacteria.
Many later studies considerably clarified the knowledge related to the phenomenon.
of fermentation, as the metabolic pathways and the enzymes involved were elucidated, which allowed its
exploitation for different industrial purposes
This process was discovered by the French chemist Louis Pasteur, who called it 'Life without air' (The
life without oxygen), as it can be carried out in the absence of oxygen by microorganisms such as
the bacteria, yeasts, or some metazoans and protists. In this process, then, neither intervene nor
Mitochondria are the structures linked to the process of cellular respiration.
However, this process is carried out by various cells in our body to cover the moments.
in the absence of oxygen, as occurs in muscle cells that ferment glucose when the supply of
Oxygen is not enough to continue breathing.
What is fermentation?
Fermentation is called a process of incomplete oxidation that does not require oxygen for
to take place, and that produces an organic substance as a result.
It is a catabolic process, that is, the transformation of complex molecules into molecules.
simple and generation of chemical energy in the form of ATP (Adenosine Triphosphate).
PUBLIC EDUCATIONAL UNIT
ACADEMIC YEAR
DR. MIGUEL ÁNGEL ZAMBRANO
2021 - 2022
ORGANIC CHEMISTRY - ALCOHOLS
Fermentation consists of a process of glycolysis (breakdown of the glucose molecule) that
produces pyruvate (pyruvic acid) and, lacking oxygen as a receptor for
the leftovers from the NADH produced (nicotinamide adenine dinucleotide), uses it for a
organic substance that must be reduced to reoxidize NADH to NAD+, ultimately obtaining a
derived from the initial substrate that is oxidized. Depending on this final substance, there will be various
types of fermentation.
Fermentation is a chemical process through which one or several organic compounds are
degraded to simpler compounds in the absence of oxygen (in anaerobiosis). It is carried out
for many cell types to produce energy in the form of ATP.
Nowadays, organisms capable of "fermenting" molecules in the absence of oxygen are very
important at an industrial level, as they are exploited for the production of ethanol, lactic acid and
other commercially relevant products used to make wine, beer, cheese, and yogurt,
etc.
TYPES OF FERMENTATION
According to the substance obtained at the end of the fermentation process, we can classify it into:
Alcoholic fermentation. It is a process carried out primarily by yeasts, in which
From certain sugars, a quantity of ethanol alcohol, carbon dioxide, and ATP is produced. This is
the process used to produce alcoholic beverages.
Acetic fermentation. Characteristic of the bacteria of the genus Acetobacter, it transforms ethyl alcohol.
acetic acid, that is, alcohol in vinegar. It is, however, an aerobic process, so it can
to be given in the wines exposed to the air.
Lactic fermentation. It consists of a partial oxidation of glucose, carried out by bacteria.
lactic acid or by animal muscle cells (when they run out of oxygen to breathe). This
the process generates ATP, but produces lactic acid as a byproduct, which leads to accumulation,
painful sensation of muscle fatigue.
Butyric fermentation. It consists of the conversion of glucose into butyric acid and gas, the latter of which
it produces an unpleasant odor. It is typically carried out by bacteria of the
genus Clostridium and requires the presence of lactose.
Butanediol fermentation. It is a variant of lactic fermentation, carried out by
Enterobacteria that release carbon dioxide and generate butanediol, a colorless and viscous alcohol.
Propionic fermentation. In this process, acetic acid is [Link], carbon dioxide and acid
Succinic. Propionic acid is obtained from all of them, a corrosive substance with a pungent smell.
GENERAL FERMENTATION PROCESS
PUBLIC EDUCATIONAL UNIT
SCHOOL YEAR
DR. MIGUEL ÁNGEL ZAMBRANO
2021 - 2022
ORGANIC CHEMISTRY - ALCOHOLS
As we have said, fermentation is a chemical process that involves anaerobic transformation (without
oxygen) from an organic substrate into simpler organic compounds, which cannot be
metabolized "downstream" by the enzymatic systems without the intervention of oxygen.
It is carried out by different enzymes and is usually observed in microorganisms such as molds,
yeasts or bacteria, which produce a series of by-products that man has
exploited for commercial purposes for many centuries now.
In the chemical reactions that take place during fermentation, the enzymes (proteins capable of
accelerate different chemical reactions) hydrolyze their substrates and decompose or "digest" them, yielding
simpler molecules and more assimilable nutrients, metabolically speaking.
It is worth mentioning that fermentation is not an exclusive process of microorganisms, as it can
to occur in some animal cells (such as muscle cells, for example) and in some plant cells in
certain conditions.
Examples of processes in which there is fermentation
There are many examples of fermentation processes and their products. Among some of these examples
we could include:
salami (fermented meat), produced by lactic fermentation of lactic acid bacteria
Elyogurt (fermented milk), also produced by lactic acid bacteria
The cheese (fermented milk), produced by lactic acid bacteria and propionibacteria through
lactic and propionic fermentation
Elpan (fermentation of wheat dough gluten), produced by yeasts through fermentation
alcoholic
Elvinoy beer (fermentation of sugars in grape juice and grain sugars), produced by
yeasts through alcoholic fermentation
The coffee and cocoa (fermentation of the sugars present in the mucilage of the fruit), produced by
lactic acid bacteria and yeasts through lactic and alcoholic fermentation.
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How to make homemade grape wine very easily // step by step
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PUBLIC EDUCATIONAL UNIT
SCHOOL YEAR
DR. MIGUEL ÁNGEL ZAMBRANO
2021 - 2022
ORGANIC CHEMISTRY – ALCOHOLS
Mg. Edgar E. Acuña García
TEACHER