FSTC 326 Lecture 27: Fermentation of Foods by Bacterial Microorganisms
2 Dec 2016
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Document Summary
Re-oxidation of a reduced electron acceptor (ex = nadh) by another metabolite from a metabolic pathway (ex = pyruvate/lactate) Reduction of an organic molecule, typically a sugar, in the absence of oxygen. Produces low energy yields (atp) compared with oxidative phosphorylation in aerobic conditions. Process that bacteria use to make energy from carbohydrates in the absence of oxygen. Energy is released when a compound is oxidized (electron is lost) When one compound is oxidized and loses an electron, that electron must go somewhere. Goes to an electron acceptor, which becomes reduced. Sugar + o2 ---> co2 + h2o + energy. Complete oxidation of glucose produces 34 atp molecules. In fermented foods, there is no oxygen to serve as electron acceptor, In fermented foods, there is no oxygen to serve as electron acceptor, so part of the sugar must serve as electron acceptor. Incomplete oxidation doesn"t yield a lot of energy (1-2 atp)
