Question

Fermenting bacteria have characteristic sugar fermentation patterns, i.e., they can metabolize some sugars but not others. For example, Neisseria meningitidis ferments glucose and maltose, but not sucrose and lactose, while Neisseria gonorrhoea ferments glucose, but not maltose, sucrose or lactose. Such fermentation patterns can be used to identify and classify bacteria. During the 1860s, the French microbiologist Louis Pasteur studied fermenting bacteria. He demonstrated that fermenting bacteria could contaminate wine and beer during manufacturing, turning the alcohol produced by yeast into acetic acid (vinegar). Pasteur also showed that heating the beer and wine to kill the bacteria preserved the flavor of these beverages. The process of heating, now called pasteurization in his honor, is still used to kill bacteria in some alcoholic beverages, as well as milk. Pasteur described the spoilage by bacteria of alcohol during fermentation as being a "disease" of wine and beer. His work was thus vital to the later idea that human diseases could also be caused by microorganisms, and that heating can destroy them.

Describe WHEN fermentation will take place.

Answer 1

Solution

• Normally fermentation is the metabolic process like glycolysis but ends with somewhat different products.
• in this process an organism converts a carbohydrate, such as starch or a sugar, into an alcohol or an acid.
• It is similar to anaerobic respiration, that takes place when there isn't enough oxygen present.
• Then glycolysis shifted its conversion of sugar into alcohole or acid in the presence of enzymes of fermentation.
• It will occure when there is lack of energy in the cell though sugars are present but there is no oxygen for oxidation process.