Fermentation Notes (pg 6)

Fermentation Notes (pg 6)

• Fermentation is the second step in anaerobic respiration

Fermentation Notes (pg 6)

• Fermentation is the second step in anaerobic respiration

• Occurs after glycolysis

Fermentation Notes (pg 6)

• Fermentation is the second step in anaerobic respiration

• Occurs after glycolysis• Usually occurs only in the absence of oxygen.

Fermentation Notes (pg 6)

• Fermentation is the second step in anaerobic respiration

• Occurs after glycolysis• Usually occurs only in the absence of oxygen. • Fermentation is used by bacteria, some fungi,

and the muscle cells of animals

2 types of fermentation

Alcohol fermentation• Produces ethanol as a byproduct

2 types of fermentation

Alcohol fermentation• Produces ethanol as a byproduct• Used in making bread, beer, and wine

2 types of fermentation

Alcohol fermentation• Produces ethanol as a byproduct• Used in making bread, beer, and wine• Importance in history– Bread became a staple food

2 types of fermentation

Alcohol fermentation• Produces ethanol as a byproduct• Used in making bread, beer, and wine• Importance in history– Bread became a staple food– Alcoholic beverages prevent bacteria from

growing: made water safe to drink

Lactic acid fermentation• Produces lactic acid as a byproduct

Lactic acid fermentation• Produces lactic acid as a byproduct• Occurs in your muscles when they work so

hard that they use up all the available oxygen

Lactic acid fermentation• Produces lactic acid as a byproduct• Occurs in your muscles when they work so

hard that they use up all the available oxygen• When foods are fermented, the lactic acid acts

as a preservative

Lactic acid fermentation• Produces lactic acid as a byproduct• Occurs in your muscles when they work so

hard that they use up all the available oxygen• When foods are fermented, the lactic acid acts

as a preservative • Used in making yogurt, sauerkraut, salami,

kimchi

Other foods made by fermentation

• Vinegar

Other foods made by fermentation

• Vinegar• Cheese: bacterial (hard) and fungal (soft)

Other foods made by fermentation

• Vinegar• Cheese: bacterial (hard) and fungal (soft)• Tofu, miso, tempeh

Other foods made by fermentation

• Vinegar• Cheese: bacterial (hard) and fungal (soft)• Tofu, miso, tempeh• Chocolate and vanilla

Why ferment food?

• Preserves food

Why ferment food?

• Preserves food• Adds protein, vitamins and flavor

Effect on history

• Once humans were able to preserve food through fermentation, they were able to store food for long periods

Effect on history

• Once humans were able to preserve food through fermentation, they were able to store food for long periods

• This allowed humans stop being hunter-gatherers and settle in agricultural societies

Effect on history

• Once humans were able to preserve food through fermentation, they were able to store food for long periods

• This allowed humans stop being hunter-gatherers and settle in agricultural societies

• Settling allowed for job specialization, leading to great advancements in art, math, and science.