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- Lactic Fermentation-The process by which our muscle cells deal with pyruvate during anaerobic respiration.-Metabolic process by which glucose or other six-carbon sugars are converted into cellular energy and the metabolite lactate.
- Well, today we are going to explain lactic fermentation, a method used to preserve dairy products, vegetables, and meat for extended periods of time, among other functions.
- Process:
- Okey, I understand its concept, can you give us some examples?
- Food Examples:
- -Dairy products-Fermented vegetables-Vinegar.
- Lactic fermentation is a bacterial process that takes place during the production of numerous food products.
- Lactic acid is formed by the reduction of pyruvate. This process also produces ATP.
- Class finished!!
- -The Glycolysis
- The Lactic acid fermentation process has two steps:Glycolysis and NADH regeneration.
- Process:
- -The NADH regeneration.
- -The Glycolysis
- Glycolysis is a cytoplasmic pathway down glucose into two three-carbon compounds and generates energy.
- Teacher, the other process is really simple, it's regenerated when the electrons from NADH molecules are shuttered into the mitochondria and the electron transport chain.
- -The NADH regeneration.
- Lactic Fermentation-Alcoholic fermentation lasts around 21 days and during this process, the temperatures are controlled electronically so that it stays between 16 and 18 °C.-Wood has been used to ferment wines for much of our wine history.
- Now I am going to tell you an example of the fermentation process we have been talking about so far.
- Bye, have a nice day.
- No homework..
- I understood everything, thank you, teacher.
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