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Microbial Physiology > Fermentation > Flashcards

Fermentation Flashcards

1
Q

the bulk of the ATP payout is produced by….depends on…why

A

ETC
O2
final e acceptor

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2
Q

ATp production that does not need O2

A

Fermentation
Anaerobic respiration

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3
Q

Aerobic respiration

A

Glycolysis,krebs,ETC

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4
Q

Is ETC used in absence of O2?

A

Yes but final e acceptor can be sulfate

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5
Q

…and…begin with glycolysis
but in…pyruvate is further used

A

cellular respiration
fermentation
fermentation

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6
Q

so fermentation is an extra step after…in yeast…in muscles…

A

glycolysis
alcohol
lactic acid

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7
Q

…utilises inorganic electron donor

A

chemolithotrophy

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8
Q

The goal of fermentation is..

A

NAD+ regeneration from NADH to allow glycolysis to continue

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9
Q

An opposite to aerobic and anaerobic respiration , fermentation an …..
through …

A

energetically weak
Substrate-level phosphorylation

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10
Q

Substrate-level phosphorylation
occurs in

A

The synthesis of ATP by the direct transfer of
phosphate group from a high energy intermediate substrate to ADP energy generated from the reaction itself

glycolysis,Krebs,fermentationfew ATP

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11
Q

Oxidative phosphorylation

A

synthesis of ATP by phosphorylation of ADP
energy is obtained by electron transport
using oxygen

high ATP

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12
Q

aerobic vs anaerobic respiration vs fermentation

A

ATP> glycolysis,krebs,ETC
ATP>Glycolysis,ETC
ATP>glycolysis ONLY

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13
Q

…..decrease in krebs products with O2 absence

A

60%

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14
Q

organic compound fate

A

fermentation
ETC and O2 (aerobic)
ETC and no O2 (anaerobic)

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15
Q

substrate level phoshorylation numbers

A

krebs >1
glycolysis>2

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15
Q

phosphorylation

A

In organic phosphate from environment+ADP

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16
Q

Fermentation definitions

A

extractng energy from carbs with O2 absence
microorganisms to make useful products

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17
Q

Pasteur effect

A

oxygen> aerobic and max ATP, minimizing fermentation products
no O2> fermentation

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18
Q

Alcohol fermentation per 1 pyruvate

A

1.pyruvate loses carboxyl group»acetyaldehyde+CO2

2.catalyzed by pyruvate decarboxylase (MG and thiamine pyrophosphate)

3.acetyaldehyde(+H from NADH)>ethanol
NADH>NAD+

4.Catalyzed by alcohol dehydrogenase

19
Q

Ethanol above …. is toxic to yeast, so the natural level of alcohol in wine can only reach.

A

12%

20
Q

Fermentation in baking

A

dough rises due to CO2 and ethanol evaporates

21
Q

energy production in fermentation

A

glycolysis

22
Q

Lactic acid fermentation

A

pyruvate+NADH»lactate
lactate dehydrogenase

23
Q

lactate is

A

deprotonated form of lactic acid

24
Q

muscle and yogurt is

A

lactic acid fermentation

25
Q

Crabtree effect
why

A

high glucose even in O2 presence >fermentation
fast ATP production+metabolites (aa,lipids)
ethanol as defense mechanism

26
Q

where pro vs eu?
glycolysis
TC
Fermentation

A

cytoplasm
Plasma membrane-mitochondria
cytoplasm

27
Q

Glycolysis
Glycolysis>Krebs
Glycolysis>ETC
Glycolysis>Fermentation

A

2ATP
4ATP
32-34
2(of glycolysis)

28
Q

Fermentation system depends on:

A

1.Type of Fermentation process
2. Operating mode
3. Fermentor design
4. Physical factors
5. Chemical factors

29
Q

Fermentation process types

A

Solid state, microorgansims grow on solid media, substrate (antibiotics and enzymes)

submerged, enzymes and other reactive compounds submerged in liquid media (industrial manufacturing)

30
Q

solid state adv and dis

A

environmentally friendly
many substrate options
low cost
high yield

slow no detailed monitoring

30
Q

solid state steps

A
  1. Pre-treatment of substrate raw materials to enhance microbial growth (Particle size reduction, pH adjustment)
  2. Hydrolysis of polymeric substrates
  3. fermentation
  4. Separation and purification
31
Q

…is a must in submerged for equal distribution

A

Agitation

32
Q

Methods of carrying out submerged fermentation

A

batch, continuous or fed-batch

33
Q

steps of submerged

A

prepare media
sterilsie
inoculum
monitor
control
cell recovery
purification

34
Q

adv and dis of submerged

A

short time-high yield
easier purification and control

expensive-complex machines

35
Q

batch

A

closed system,discontinuous, nutrients depleted
(organism+substrate no interferance)

36
Q

batch steps

A

media added,sterilisation,inoculum,fermentation,harvesting

37
Q

batch adv and dis

A

low contamination,easy to operate, high raw material conversion,controlled growth

build up of toxic metabolites
must be emptied and cleaned

37
Q

continuous

A

open system
nutrients added
cells removed
constant volume
log phase always

38
Q

continuous adv and dis

A

max and long term product synthesis,economically competitive
stable quality
higher productivity

contamination
genetic drift
difficult to control growth

39
Q

fermentor vs fermenter

A

Fermentor: is the vessel where fermentation happens
Fermenter: bacterium or yeast, or an
enzyme.

40
Q

Fed Batch

A

semi open system
end of lag nutrients added
increasing volume

41
Q

fed batch adv and dis

A

increasing controlled yield
fermentation is limited by:
fermentor volume
toxics accumulation
contamination risk

42
Q

no nutrients addition
volume increases
waste removal
highest contamination
lowest contamination
only log
all phases
shortest log
longest log
constant bacteria density
highest yield

A

batch
fed-batch
continuous
continuous
batch
continuous
batch and fed batch
batch
continuous
continuous
continuous

43
Q

Fermentor design

A
  1. Agitation
  2. Aeration (aerobic fermentors)
  3. Regulation of chemical and physical factors like
    temperature, pH, pressure, aeration, and nutrients
  4. Sterilization
  5. Withdrawal of cells

Microbial Physiology (7 decks)

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