fermentation
A catabolic process that makes a limited amount of ATP from glucose without an electron transport chain and that produces a characteristic end product, such as ethyl alcohol or lactic acid.
Fermentation is a metabolic process that occurs in the absence of oxygen, or in anaerobic conditions, allowing cells to generate energy without the need for oxygen. This process involves the breakdown of organic materials, such as sugars, into simpler compounds such as lactic acid, alcohol, or acetic acid by the use of bacteria, yeast, or other microorganisms.
The process of fermentation is used in many of our daily activities such as baking bread, brewing beer and wine-making. During bread-making, yeast feeds on the sugar within the dough and produces carbon dioxide gas, which causes the dough to rise. In beer brewing and wine-making, fermentation is used to convert sugar into alcohol, resulting in the desired beverage.
Fermentation is also used in industrial processes, such as the production of antibiotics and other pharmaceuticals, as well as in the production of biofuels.
Overall, fermentation is an essential process that is widely used and has many practical applications in various fields.
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