HOMOLACTIC FERMENTATION PDF

In homolactic fermentation, end product is lactic acid. Pyruvate is reduced to lactate or lactic acid by the enzyme lactate dehydrogenase. homolactic fermentation. Definition (biochemistry) Any form of fermentation that produces a single acid, but especially the anaerobic mixed acid fermentation. Download scientific diagram | Homolactic fermentation (glycolysis, Embden- Meyerhof- Parnas pathway); 1 glucokinase; 2 fructose-1,6-diphosphate aldolase; .

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Lactic acid fermentation is a metabolic process by which glucose and other six-carbon sugars also, disaccharides of six-carbon sugars, e. It is an anaerobic fermentation reaction that occurs in some bacteria and animal cellssuch as muscle cells. If oxygen is present in the cell, many organisms will bypass fermentation and undergo cellular respiration ; however, facultative anaerobic organisms will both ferment homolactiic undergo respiration in the presence of oxygen.

Lactic acid fermentation – Wikipedia

In homolactic fermentationone molecule of glucose is ultimately converted to two molecules of lactic acid. Heterolactic fermentationin contrast, yields carbon dioxide and ethanol in addition to lactic acid, in a process called the phosphoketolase pathway.

Several chemists discovered during the 19th century some fundamental concepts of the domain of organic chemistry. One of them for example was the French chemist Joseph Louis Gay-Lussacwho was especially interested in fermentation processes, and he passed this fascination to one of his best students, Justus von Liebig.

With a difference of some years, each of them described, together with colleague, the chemical structure of the lactic acid molecule as we know it today.

It was then in when the French chemist Louis Pasteur first described the lactic acid as the product of a microbial fermentation. During this time, he worked at the university of Lillewhere a local distillery asked him for advice concerning some fermentation problems. Per chance and with the badly equipped laboratory he had at that time, he was able to discover that in this distillery, two fermentations were taking place, a lactic acid one and an alcoholic one, both induced by some microorganisms.

He then continued the research on these discoveries fermentatioh Pariswhere he also published his theories that presented a stable contradiction to the purely chemical version represented by Liebig and his followers. Even though Pasteur described some concepts that ferrmentation still accepted nowadays, Liebig refused to accept them until his death in Chemical analysis of archeological finds showed that milk fermentation uses predate the historical period, its first applications were probably a part of the Neolithic Revolution.

Since milk naturally contains lactic acid bacteriathe discovery of the fermentation process was quite evident, since it happens spontaneously at an adequate temperature.

The problem of these first farmers was that fresh milk is nearly not digestible by an adult, so they had an interest to discover this mechanism: In fact, lactic acid bacteria contain the needed enzymes to digest lactose, and their populations multiply strongly during the fermentation.

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Therefore, even short-fermented milk contains enough enzymes to digest the lactose molecules, once the milk is in the human body, what allowed also adults to consume it.

Even safer was a longer fermentation, which was practiced for cheesemaking. This process was discovered a very long time fermentatlon too, what is proofed by homolcatic for cheese production on Cuneiform scriptsthe first written documents that exist, and a bit later in Babylonian and Egyptian texts.

What’s interesting is the theory of the competitive advantage of fermented milk products. The idea of fermenntation theory is that the women of these first settled farmer clans could shorten the time between two children thanks to the additional lactose uptake from milk consumption.

Lactic acid fermentation

This factor may have given them an important advantage to out-compete the hunter-gatherer societies. With the increasing consumption of milk products these societies developed a lactase persistence by epigenetic inheritance, which means that the milk-digesting enzyme lactase was present in their body during the whole lifetime, so they could drink unfermented milk as adults too.

On the contrary, lactose intolerance is much more present in Asian countries. This is the case in Mongoliawhere people often practice a pastoral form of agriculture. The milk that they produce and consume in these cultures is mainly mare milk and has a long tradition. But not every part or product of the fresh milk has the same meaning. Very important with often a traditional meaning as well are fermentation products of mare milk, like for example the slightly-alcoholic yogurt kumis.

Consumption of these peaks during cultural festivities such as the Mongolian lunar new year in spring. Consuming white food in this festive context is a way to connect to the past and to a national identity, which is the great Mongolian empire personified by Genghis Khan.

During the time of this empire, the fermented mare milk was the drink to honor and thank warriors and leading persons, it was not meant for everybody. Even though it can became a drink for normal people, it has kept its honorable meaning. Like many other traditions, this one feels the influence of the globalizing industry. Other products, coming mainly from China and western countries, like industrial yogurttend to replace it more and more, mainly in urban areas.

Overall, the homofermentative lactic acid fermentation converts a six-carbon sugar molecule to two lactic acid molecules, storing the released energy into two ATP molecules. The following equation describes this net result:. Heterofermentative bacteria produce one mole of lactate from one mole of glucose as well as CO2 and acetic acid or ethanol.

Examples include Leuconostoc mesenteroidesLactobacillus bifermentousand Leconostoc lactis. Lactic acid fermentation is used in many areas of the world to produce foods that cannot be produced through other methods.

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A product prepared by lactic acid bacteria LAB fermentation of sugars present in the pieces of fruits and vegetables. The prepared product is rich in lactic acid, and only the beneficial bacteria that can tolerate lactic acid pH survive.

It not only assures good quality of nutrients, but it is also a good source of probiotics. Kimchi also uses lactic acid fermentation. Lactic acid fermentation is also used in the production of sauerkraut. The main type of bacteria used in the production of sauerkraut is of the genus Leuconostoc. As in yogurt, when the acidity rises due to lactic acid-fermenting organisms, many other pathogenic microorganisms are killed.

The bacteria produce lactic acid, as well as simple alcohols and other hydrocarbons. These may then combine to form esterscontributing to the unique flavor of sauerkraut.

Translation

Lactic acid is a component in the production of sour beersincluding Lambics and Berliner Weisses. The main method of producing yogurt is through the lactic acid fermentation of milk with harmless bacteria. The bacteria also produce compounds that give yogurt its distinctive flavor. An additional effect of the lowered pH is the incompatibility of the acidic environment with many other types of harmful bacteria.

For a probiotic yogurt, additional types of bacteria such as Lactobacillus acidophilus are also added to the culture. Lactobacillus fermentation and accompanying production of acid provides a protective vaginal microbiome that protects against the proliferation of pathogenic organisms.

From Wikipedia, the free encyclopedia. Lambic and Berliner Weisse. Les objets ont-ils une histoire? A History of Lactic Acid Making: A Chapter in the History of Biotechnology, chapter 1 and 2. In History of Soybeans and Soyfoods, B.

Nutrition, population growth and disease: Les dessus et les dessous du lait. Archived from the original on Antonie van Leeuwenhoek Journal. Retrieved 2 October homooactic Metabolismcatabolismanabolism. Metabolic pathway Metabolic network Primary nutritional groups. Pentose phosphate pathway Fructolysis Galactolysis. Photosynthesis Anoxygenic photosynthesis Chemosynthesis Carbon fixation. Fatty acid degradation Beta oxidation Fatty fermwntation synthesis.

Steroid metabolism Sphingolipid metabolism Eicosanoid metabolism Ketosis Reverse cholesterol transport. Amino acid synthesis Urea cycle. Purine metabolism Nucleotide salvage Pyrimidine metabolism.

homolactic fermentation – Wiktionary

Metal metabolism Iron metabolism Ethanol metabolism. Cobalamins Vitamin B Retrieved from ” https: Views Read Edit View history. This page was last edited on 6 Decemberat By using this site, you agree to the Terms of Use and Privacy Policy.

Electron acceptors are other than oxygen. Protein metabolism Protein synthesis Catabolism. Fatty acid metabolism Fatty acid degradation Beta hoolactic Fatty acid synthesis.