FOOD TECHNOLOGY

Detailed explanation-1: -Fermentation is another anaerobic (non-oxygen-requiring) pathway for breaking down glucose, one that’s performed by many types of organisms and cells. In fermentation, the only energy extraction pathway is glycolysis, with one or two extra reactions tacked on at the end.

Detailed explanation-2: -Fermentation – Anaerobic Respiration In this process, glucose is partially oxidised to form acids and alcohol. In organisms like yeast, the pyruvic acid formed by partial oxidation of glucose is converted to ethanol and carbon dioxide (CO2). This anaerobic condition is called alcoholic or ethanol fermentation.

Detailed explanation-3: -There are two types of fermentation, alcoholic and lactic acid. Fermentation follows glycolysis in the absence of oxygen. Alcoholic fermentation produces ethanol, carbon dioxide, and NAD+. Lactic acid fermentation produces lactic acid (lactate) and NAD+.

Detailed explanation-4: -Why are the fermentation pathways referred to as “anaerobic” pathways? They are called anaerobic because they can operate without oxygen. What are the energy-containing products of glycolysis? They are NADH, ATP, and pyruvic acid.