MICROBIO 101 Study Guide - Ethanol Fermentation, Industrial Fermentation, Firmicutes

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Study guide for lecture 10 microbiology 101 fall 2012. Lactic acid bacteria- a general term for gram positive firmicutes that produce lactic acid as a product of fermentation. Homolactic fermentation- fermentation in which one molecule of glucose yields two lactate molecules. Heterolactic fermentation- fermentation in which one molecule of glucose yields a lactate, carbon dioxide, and ethanol molecule. Acetic acid bacteria- convert ethanol to acetic acid via respiration, ethanol is the donor and oxygen is the acceptor. Ecological succession- refers to the bacteria present in chocolate fermentation, the predictable succession of another group due to the products or presence of the first group (could not exist without the other group being there first) Fermentation products such as alcohols and acids are used to preserve food: be able to describe the basic pathway for homolactic, heterolactic, and ethanol fermentation. Homolactic fermentation- glucose is broken down to two lactic acid molecules, lactate dehydrogenase recycles nadh, net gain of 2 atp.

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