History of FermentationFermentation is a natural process. People applied fermentation to make products such as wine, mead, cheese and beer long before the biochemical process was understood. In the 1850s and 1860s Louis Pasteur became the first zymurgist or scientist to study fermentation when he demonstrated fermentation was caused by living cells.
Examples of Products Formed by FermentationMost people are aware of food and beverages that are fermentation products, but may not realize many important industrial products results from fermentation.
- certain sour foods containing lactic acid, including sauerkraut, kimchi and pepperoni
- bread leavening by yeast
- sewage treatment
- some industrial alcohol production, such as for biofuels
- hydrogen gas
Ethanol FermentationYeast and certain bacteria perform ethanol fermentation where pyruvate (from glucose metabolism) is broken into ethanol and carbon dioxide. The net chemical equation for the production of ethanol from glucose is:
C6H12O6 (glucose) → 2 C2H5OH (ethanol) + 2 CO2 (carbon dioxide)
Ethanol fermentation is used the production of beer, wine and bread. It's worth noting that fermentation in the presence of high levels of pectin result in the production of small amounts of methanol, which is toxic when consumed.
Lactic Acid FermentationThe pyruvate molecules from glucose metabolism (glycolysis) may be fermented into lactic acid. Lactic acid fermentation is used to convert lactose into lactic acid in yogurt production. It also occurs in animal muscles when the tissue requires energy at a faster rate than oxygen can be supplied. The next equation for lactic acid production from glucose is:
C6H12O6 (glucose) → 2 CH3CHOHCOOH (lactic acid)
The production of lactic acid from lactose and water may be summarized as:
C12H22O11 (lactose) + H2O (water) → 4 CH3CHOHCOOH (lactic acid)