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Fermentation

fermentation, chemical process by which molecules such as glucose are broken down anaerobically. More broadly, fermentation is the foaming that occurs during the manufacture of wine and beer, a process at least 10,000 years old.

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Fermentation

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  1. Fermentation

  2. Fermentation Fermentation is a metabolic process in which an organism converts a carbohydrate, such as starch or a sugar, into an alcohol or an acid. For example, yeast performs fermentation to obtain energy by converting sugar into alcohol. Bacteria perform fermentation, converting carbohydrates into lactic acid.

  3. Aerobic Fermentation • Aerobic fermentation is a metabolic process by which cells metabolize sugars via fermentation in the presence of oxygen and occurs through the repression of normal respiratory metabolism  • Glucose is completely broke down into CO2 +O2

  4. Aerobic Fermentation

  5. Anaerobic Fermentation • Anaerobic fermentation occurs in the fermentation vessel once the oxygen is discharged and replaced with N2, CO2, or another by-product of the fermentation process.

  6. Types of Fermentation

  7. Difference

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