Chapter 6: Microbial Metabolism - Fermentation + food catabolism

Question 1

How is fermentation similar/different than cellular respiration? (4)

Answer 1

• starts with glycolysis
• no TCA cycle (T/F on exam)
• no ETC
• does not require oxygen (anaerobic)

Question 2

Since fermentation is inefficient, how many ATP is produced per glucose?

Answer 2

• 2

Question 3

At the end of glycolysis ___ is converted into a fermentation product/

Answer 3

pyruvate

Question 4

What is lactic acid fermentation?

Answer 4

• pyruvate is converted to lactic acid as a waste product

Question 5

Give an example of how yogurt is lactic acid fermentation.

Answer 5

• yogurt is produced when bacteria ferment the sugars in milk to produce lactic acid
• LACTOBACILLUS AND STREPTOCOCCCUS

Question 6

What is alcohol fermentation?

Answer 6

• carried out by yeast (fungi) and some bacteria

Question 7

What are the waste products of alcohol fermentation? (2)

Answer 7

• ethanol and CO2

Question 8

In food catabolism, since bacteria do not just eat glucose, what order do they eat macromolecules?

Answer 8

1. carbohydrates
2. lipids
3. protein

Question 9

What is food catabolism in carbohydrates? (2)

Answer 9

• polysaccharides are broken down into component sugars
• converted to glucose

Question 10

What is food catabolism in lipids?

Answer 10

• broken into components: fatty acids and glycerol by the enzyme LIPASE

Question 11

What is food catabolism in proteins? (2)

Answer 11

• broken into amino acids by proteases
• these intermediates can then be catabolized using glycolysis and TCA

Question 12

What serves as a starting point for anabolism (biosynthesis) and what are they used for?

Answer 12

• components of glycolysis and TCA cycle
• for amino acid, lipid, and nucleotide production

Question 13

What are those components called that are the starting points of anabolism?

Answer 13

precursor metabolites