2.6 Fermintation

Question 1

When do we use fermentation?

Answer 1

When no oxygen is present

Question 2

a mixture of lactic acid, ethanol and/or acetic acid, and CO2 as a result, because of their use of the branched pentose phosphate pathway instead of the EMP pathway for glycolysis. One

Answer 2

heterolactic fermentation,

Question 3

Occurs in yeast and some bacteria
Produces ethanol and CO2
Used to produce beer and wine
Microbes die off as ethanol concentrations reach 12 to 15%.

Answer 3

Alcoholic Fermentation

Question 4

NADH from glycolysis is oxidized
Pyruvate or a derivative accepts electrons
ATP is formed only by substrate-level phosphorylation during glycolysis
Oxidative phosphorylation does not occur

Answer 4

Fermentation

Question 5

It generates both lactic acid AND ethanol.

Carried out by the LAB Leuconostoc

Answer 5

Heterolactic Fermentation

Question 6

Carried out by Gram-positive microbes known as “lactic acid bacteria” (LAB)
Includes pathogens, GI and GU tract normal flora, and cultures used to make yogurt

Answer 6

Homolactic Fermentation

Question 7

Mixture of chemicals produced
Occurs in several bacteria and fungi
Used for the commercial production of chemicals such as acetone and butanol

Answer 7

Mixed Acid Fermentation

Question 8

Proteases: hydrolyze polypeptides to amino acids
Individual amino acids have the amino group detached, leaving an organic acid that can catabolized through fermentation or the TCA Cycle

Answer 8

Protein Catabolism

Question 9

Triglycerides are hydrolyzed by lipases to:
Glycerol: converted to DHAP (degraded via glycolytic pathway)
Fatty Acids: often oxidized via β-oxidation pathway to form acetyl CoA

Answer 9

Lipid Catabolism