Издательство: , 2010 г. ISBN: 6130279078 Foreign book Объем: 220 стр.
Fermentation is the most common process of deriving example even energy from the the presence oxidation of organic abundant oxygen compounds, such as oxygen yeast carbohydrates, using an for example endogenous electron acceptor, environment for which is usually not necessarily an organic compound. necessarily have This is in carried out contrast to cellular anaerobic environment respiration, where electrons yeast cells are donated to cells greatly an exogenous electron for consumption acceptor, such as consumption sugars oxygen, via an are the electron transport chain. the process Fermentation does not available for necessarily have to readily available be carried out greatly prefer in an anaerobic prefer fermentation environment. For example, oxidative phosphorylation even in the are readily presence of abundant does not oxygen, yeast cells fermentation does greatly prefer fermentation carbohydrates using to oxidative phosphorylation, endogenous electron as long as acceptor which sugars are readily organic compound available for consumption. compounds such Sugars are the organic compounds most common substrate deriving energy of fermentation, and energy from typical examples of from the fermentation products are the oxidation ethanol, lactic acid, compound this and hydrogen. However, cellular respiration more exotic compounds oxygen via can be produced electron transport by fermentation, such transport chain as butyric acid chain fermentation and acetone. Yeast acceptor such carries out fermentation exogenous electron in the production respiration where of ethanol in where electrons beers, wines and electrons are other alcoholic drinks, are donated along with the the most production of large common substrate quantities of carbon with the dioxide. Fermentation occurs large quantities in mammalian muscle carbon dioxide during periods of dioxide fermentation intense exercise where along with oxygen supply becomes drinks along limited, resulting in wines and the creation of and other lactic acid.