14
votes
Accepted
Are humans capable of both anaerobic respiration, and lactic acid fermentation?
Humans have no anaerobic respiration, if we define this as oxidation of a substrate with an external electron acceptor other than oxygen. In humans, the terminal electron acceptor in respiration is ...
- 5,735
10
votes
Accepted
Does Glycolysis produce lactate, or pyruvate?
I think you will find all text books (e.g. Berg et al. Ch 16) describe glycolysis as the conversion of glucose to pyruvate, as this is how it has been defined and considered in countless biochemical ...
- 26.6k
9
votes
Accepted
Is hydrochloric acid suitable for pickling food?
Short answer
Weak organic acids are more effective for food preservation then strong mineral acids, mainly because undissociated weak acids can cross the cell membrane and disrupt cell physiology from ...
- 52.6k
9
votes
Why is carbon dioxide produced in alcohol fermentation but not in lactic acid fermentation?
Glycolysis needs a steady supply of NAD+ to happen - this is the driver for the anaerobic oxidation to lactate and ethanol, although this is energetically much less favorable than the complete ...
- 52.7k
6
votes
Accepted
How exactly do birds get drunk eating fruit? Fermentation should be anaerobic
The insides of fruits are relatively anaerobic environments. Natural fermentation, as in berries that get birds intoxicated, is primarily from yeast, and it seems most likely that humans recognized ...
- 47.2k
6
votes
Is iodised salt harmful to the lactofermentation process?
This study found no difference in the outcome of sauerkraut fermentation with or without iodized salt:
There was no clear influence of iodized salt on microbial populations.
Stable ...
- 61
5
votes
Accepted
Is glycolysis the beginning part of fermentation, or does fermentation follow glycolysis?
As @bpedit indicates in his comment, this is a semantic question — i.e. one regarding the meaning and usage of words. I will explain how I and others use these words and why. If you are convinced by ...
- 26.6k
4
votes
Accepted
Do acetic acid bacteria use the electron transport chain when converting ethanol to acetic acid?
Yes
I find it somewhat ironic that in a response a recent post from the poster concerning itself with the precise definition of ‘fermentation’ I argued that this was a semantic question because of ...
- 26.6k
4
votes
Can yeast ferment maltose directly?
The statement in your first paragraph is correct: for yeast to ferment a carbohydrate it must be fed into the glycolytic pathway which, in the case of oligomers of glucose (e.g. mannose) simply means ...
- 22.9k
4
votes
Are humans capable of both anaerobic respiration, and lactic acid fermentation?
Muscle tissue is a good example of anaerobic fermentation. Lactic Acid is fermented and builds up in this tissue when we do large amounts of exercise. We use the Pyruvate molecule and LDH to produce ...
- 41
4
votes
Accepted
Why is it possible to make yoghourt with lactose-free milk?
Conversion of lactose to galactose and glucose is a part of the bacterial metabolism of lactose. So digested lactose would work.
In fact, it should work for all kinds of 6-carbon sugars as lactic ...
- 35.6k
3
votes
Is gut bacteria Succinivibrionaceae's low methanogenesis understood well enough for GM of cattle gut bacteria to be considered?
Old question, but: it's worth noting that there is substantial variation in methane emissions even among ruminants such as cattle. And indeed, even among cattle, Succinovibrionaceae are associated ...
- 10.8k
3
votes
Accepted
Acetone–butanol–ethanol fermentation
Well, I’m not sure I should answer this, as your question is predicated by an incorrect supposition:
Acetoacetyl-CoA is a C3 unit.
3-Hydroxybutyryl-CoA / Butyryl is a C4 unit.
Not according to Kegg:
...
- 26.6k
3
votes
Fermentation of bananas
Fruit Moonshine is quite desirable :)
Peel the bananas. Good workflow here:
http://www.moonshiners.club/banana-moonshine-recipe/
It takes considerable work especially in large quantities. ...
- 1,309
3
votes
What do different fermentation products have in common?
Although there is no net oxidation or reduction in glycolysis, a constant supply of NAD+ is (paradoxically) required in order for glycolysis to continue. Otherwise, the glyceraldyde-3-phosphate ...
- 4,780
3
votes
Accepted
How is NAD+ used in lactic acid fermentation after it is oxidized from NADH?
Anaerobic Glycolysis
As this question refers to glycolysis in the context of lactic acid fermentation it clearly relates to anaerobic glycolysis, which is why I added that to the question.
I believe ...
- 26.6k
2
votes
Are humans capable of both anaerobic respiration, and lactic acid fermentation?
I mentioned in comment quite early "apparently humans don't do anaerobic respiration at all. They only do a)aerobic respiration and b)fermentation. Humans can't use nitrate or sulfite as ...
- 735
2
votes
What chemical conversions are involved , and what's the name for the process, when the muscles use lactate as an energy source?
Thanks David And Homosapien..
HomoSapien has posted an answer which i've accepted.
I have included here a useful diagram showing the conversion of Lactate to Pyruvate to AcetylCoA, and a description ...
- 735
2
votes
Accepted
What chemical conversions are involved , and what's the name for the process, when the muscles use lactate as an energy source?
I see you've already got an answer in the comments, so this is rather a collection (with more proper formulation) of comments. As is known, lactate is produced by muscles (generally) during exercise ...
- 14.2k
2
votes
Does Glycolysis produce lactate, or pyruvate?
Lactate, not pyruvate, is the end-product of glycolysis. If pyruvate was the end-product, there would be a major problem: glycolysis would stop.
I am talking here about how cells 'obtain' ATP from ...
- 4,780
2
votes
Accepted
What molecules does amylase enzyme work on?
Your incomprehension is due to the fact that both starch and cellulose are polysaccharides.
As it is said in the wiki page. Amylase is active only on alpha linkage like starch or glycogen. If you ...
- 354
2
votes
Accepted
What pH ranges are used in industrial scale fermentation?
Fermentation pH will differ a great deal depending on the bacteria or fungi being used and the process. But it is not uncommon to have a relatively narrow range of pH as a target. Remember pH is the -...
- 191
1
vote
Why would E. coli cultures suddenly start to slow down?
Have you considered the culture that you are using as inoculum is old and less active, resulting in a longer lag phase?
- 101
1
vote
What are the meaning the nomenclature in high cell density cultivation for the production of a protein?
Maximum specific yield = milligram product per gram dry cell weight (DCW).
Maximum volumetric yield = gram product per liter culture.
Specific product formation rate Qp = milligram product per gram ...
- 11
1
vote
Do acetic acid bacteria use the electron transport chain when converting ethanol to acetic acid?
I do not know about the prokaryotic mechanism for ethanol metabolism. However, in eukaryotes, the metabolism of ethanol does indeed eventually show an effect in the ETC.
When ethanol is metabolised ...
- 556
1
vote
Is glycolysis the beginning part of fermentation, or does fermentation follow glycolysis?
Glycolysis is the beginning portion of BOTH types of respiration; aerobic and anaerobic. It makes a couple of ATP. If aerobic respiration occurs, it recharges more ATP. If anaerobic respiration occurs,...
- 13
1
vote
How is NAD+ used in lactic acid fermentation after it is oxidized from NADH?
The whole purpose of glycolysis is to make the 2 net ATP, right?
No, actually it's breakdown of glucose as the name suggests, so as to provide pyruvate, whose fate depends on cells need and ...
- 4,836
1
vote
Do all prokaryotes have ATP synthases and an electron transport chain?
This is a very late answer, but many Mycoplasmas lack most major metabolic pathways beyond glycolysis; so no electron transport chain, and no tricarboxylic cycle (refer Pollack et a. 2002).
- 186
1
vote
Why would yeast grow but not produce alcohol?
IMO, the answer to this one is (b). The reason is the (often overlooked) Pasteur effect: oxygen inhibits fermentation.
The Pasteur effect occurs in many cell types, including skeletal muscle, brain, ...
- 4,780
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