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
Arrange the steps involved in the production of soy sauce
[A.] Roasting of wheat
[B.] Moromi stage
[C.] Lactic/ethanolic fermentation
[D.] Fermentation at 25-30 \(^{\circ}\)C for 2-3 days
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Questions Asked in NEET exam
A constant voltage of 50 V is maintained between the points A and B of the circuit shown in the figure. The current through the branch CD of the circuit is :
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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)