Fermentation: What is, types and examples

Fermentation is a process carried out by certain unicellular organisms as part of their metabolism. It usually occurs from carbohydrates or carbohydrates that can occur, for example, in the form of glucose, sucrose, maltose and fructose, among others.

Fermentation serves to unicellular organisms produce energy in ATP form to survive. Only anaerobic, optional or strict organisms, which do not need oxygen can ferment. Normally oxygen is necessary as the final electron acceptor for energy production, which occurs in aerobic organisms. Even so, anaerobes can use other compounds, as we will see below.

The process not only generates energy, but also results in organic compounds. Therefore, the process has been used by human being in the industry, for example in food or pharmaceutical. In addition, there are a lot of Types of fermentationbut here we present the main ones.

If you want to know more about unicellular and multicellular organisms: examples and differences, we recommend that you consult this other article.

This type of fermentation produces two ethanol molecules and a carbon dioxide from a glucose molecule. First releases CO2 from the pyruvate and then uses as a final acceptor of electrons to the acetaldehyde, instead of using oxygen. Can occur by bacteria either For fungal yeasts.

Are bacteria living beings? If you have this question and want to know the answer, do not hesitate to take a look at this other ecology article that we recommend.

Wine production

To produce wine, yeast Saccaromyces Cereissae It is present in the shell of the grapes and Use glucose and fructose To produce your energy. To begin the process, the must, a mixture of grape shells with juice that come from the pressing. From here they take containers to begin fermentation.

This fermentation has how Final product to lactic acid from the oxidation of glucose. Here the pyruvate is reduced without steps prior to lactic acid. It can be:

• A homolactic fermentation: when this is the only product obtained.
• A heterolactic fermentation: when water and ethanol are also obtained.

Yogurt production

Bacteria Lactobacillus bulgaricus They were discovered in the ancient Thrace, today Bulgaria, 7 thousand years AC, and were used to ferment milk and produce yogurt and even start the rennet to make cheeses. They were used to preserve the longer food, since Avoid decomposition. They also have Probiotic qualities For the intestinal microbiota that has a positive impact on the general health of the body. L. Bulgaricus Use lactose, a milk sugar form, to obtain energy.

Muscle tissue

This fermentation not only occurs in microorganisms, but also occurs in muscle tissue. When for excess exercise enough oxygen does not reach muscle cells These should make anaerobic respiration instead of aerobic, which is common. We experience this as a symptom of Muscle pain and accumulated lactic acid is processed in the liver.

Find out more about what microorganisms are: classification, characteristics and types in this other post.

This type of fermentation is made by bacteria Acetobacterwhich form acetic acid from ethyl alcohol. This is a special type of fermentation, because Yes require oxygen And it is not generated from carbohydrates, unlike what dictates the definition of fermentation.

Balsamic vinegar

When wine production is not done in the right way and enters Too in contact with oxygencan be fermented to acetic acid. Here he becomes vinegar.

In this case, lactose becomes butyric acid and gas. The smell that emerges from this reaction is the characteristic Smell of rot. Pyruvate and butyric acid is what originates after catabolizing sugar to generate energy. The bacteria that make this fermentation belong to the genre Clostridium spp.

Butyric swelling in cheese manufacturing

Butyric fermentation is useful for decomposing organic matter, but when it interferes with food is harmful. A frequent case occurs in cheeses with a phenomenon called late swelling or butyric swelling, where butyric acid shapes hollows inside cheese As maturation time increases, causing them to swell, even in some cases making them exploit and giving them a strong and bad smell.

These bacteria are non -pathogenic, but they can reduce the nutritional quality of food. Pollution can be acquired when cows consume silage fodderthat is to say fermented lactically to keep it and enhance its nutrients, but which was contaminated with too many butyric bacteria. When consuming it, cows produce milk with butyric bacteria.

Citric acid is the result of citrus fermentation, Created by filamentous fungi from carbohydrates. If you want to know more about the classification of fungi, we suggest that you consult this post of ecology.

Food citric acid

Citric acid is quite used for the food industry because Avoid deterioration of sensory qualitiessuch as color or taste. It also provides acidulated flavor to multiple sweets, snacks or drinks. For industrial manufacturing, milk serum is usually used due to its lactose content together with Aspergillus niger, which has great effectiveness to produce citric acid in a short time.

This fermentation generates ammonia and carbon dioxide From urea. If you want to know more about carbon dioxide, do not hesitate to read this other post about the environmental impact of carbon dioxide.

Animal bodies rot

It usually occurs during rotting animal bodies, because being the tissues without oxygen, bacteria can begin to feed and take place the fermentative transformations. The smell that dismisses this type of fermentation is a signal that attracts other decomponent organisms, mainly insects.

Here you can find more information about what are the living beings decomposing: examples.

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