In this article we will discuss about the fermentation process of various vegetables by lactic acid. Sauerkraut and Kimchi: Most horticultural products can be preserved by a lactic acid fermentation. In the West the most important commercially are cabbage, cucumbers and olives, although smaller amounts of others such as carrots, cauliflower, celery, okra, onions, sweet and hot peppers, and green [...]
In this article we will discuss about:- 1. Meaning of Fermentation 2. Types of Fermentation 3. Efficiency. Meaning of Fermentation: The mechanism of anaerobic respiration or fermentation is similar to common pathway of aerobic respiration upto glycolysis. However, oxidation of pyruvic acid and NADH by mitochondria requires oxygen. When oxygen is limiting, NADH and pyruvic acid begin to accumulate. Under [...]
In this article we will discuss about the fermentation of pyruvate to acetate to show oxidation-reduction balance. The oxidation-reduction reactions in any fermentation must be balanced. The total number of electrons in the products on the right side of the equation must balance the number in the substrates on the left side of the equation. To show oxidation-reduction balance the [...]