BIOL 3P43 Midterm: Lecture 5 Condensed
25 Feb 2019
School
Department
Course
Professor
Document Summary
2 microbial processes: alcoholic fermentation & oxidation of alcohol. Fruit sugar is fermented w/ yeast, sugar converts to ethanol. Pyruvate decarboxylated to acetaldehyde, releases co2 then reduced to ethanol by alcohol dehydrogenase w/ nadh as e- donor. Ethanol oxidized to form acetic acid w/ bacterial digestion of ethanol. Commercial production of vinegar starting materials w/ low alcohol content (wine, whey) don"t require additional nutrients if potato/grain or low technical alcohol is used, nutrients added for optimal production. Balsamic vinegar: make with trebbiano grapes (modena, italy, crushed, filtuered immediately into a boiling vat, liquid is cooled, filtered again and poured into casks which are make of oak, chestnut, ash. Each cask has a decreasing progression of the liquid. 1. 5 kg citric acid per square meter of fermentation surface: niger strict aerobe- culture must be properly aerated.
