The energy-releasing metabolic process in which substrate is oxidised without an external electron acceptor is called
- Photorespiration
- Glycolysis
- Fermentation
- Aerobic respiration
The Correct Option is C
Solution and Explanation
Top Questions on Fermentation
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Which of the following microbes is NOT involved in the preparation of household products?
A. \(\textit{Aspergillus niger}\)
B. \(\textit{Lactobacillus}\)
C. \(\textit{Trichoderma polysporum}\)
D. \(\textit{Saccharomyces cerevisiae}\)
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A full wave rectifier circuit with diodes (\(D_1\)) and (\(D_2\)) is shown in the figure. If input supply voltage \(V_{in} = 220 \sin(100 \pi t)\) volt, then at \(t = 15\) msec:
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Concepts Used:
Fermentation
Fermentation is a metabolic mechanism in which a carb, such as starch or sugar, is converted into an alcohol or an acid by an organism. Fermentation, for example, is a process by which yeast obtains energy by turning sugar into alcohol. Fermentation is the process through which bacteria turn carbohydrates into lactic acid.
Science of fermentation is known as zymology. Most frequent route for bacteria to make adenosine triphosphate (ATP) is through the anaerobic breakdown of organic molecules, which is known as fermentation.
Fermentation has been utilised by humans to make meals and beverages since the Neolithic period. Fermentation, for example, is used to preserve lactic acid, which is found in sour foods like pickled cucumbers, kombucha, kimchi, and yoghurt, and to make alcoholic beverages like wine and beer. Fermentation takes place in all species' gastrointestinal tracts, even humans.
Stages of Fermentation:
There are three phases of fermentation, such as:
- Primary
- Secondary
- Conditioning (or lagering)