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Engineering HSC and IIT-JEE Mains and
Advanced videos.Hello Students,Today we
are in doing respiration in that we
are doing topic fermentation when i say
fermentation it is an anaerobic preyed
on in the absence of oxygen let's study
and find out more about this.
In your life you must have come across
the word fermentation many times
especially wherever dought are lazing back
tears of the three materials or
substances of form that time especially
in food materials that time the process
of fermentation takes place so
fermentation is a process or you can say
a chemical process in which changes are
brought about in organic food materials
or organic product by the action of
enzymes and this enzymes are microbial
in nature they are secreted by
micro-organisms and the most common type
of organism that is huge in fermentation
is an anaerobic microbes which is s
cerevisiae or Saccharomyces NB C which
is also a form of East now-iconic
fermentation is also carried out by this
sacrament Cicilline CH and the end
product of alcoholic fermentation is
nothing but ethyl alcohol and since the
main product is Atty alcohol this type
of fermentation is also termed as
alcoholic fermentation
ESA's or Saccharomyces cerevisiae
does this fermentation process by
releasing an enzyme Collins siamese
which actually brings about this
fermentation product the another type of
fermentation which we'll be studying is
lactic acid fermentation and folic acid
fermentation the substrate or the sugar
that's used is milk from lactose or you
can say milk sugar which is lactose and
this lactose is acted upon by
lactobacillus organism and lactic acid
is produce and this lactic acid gives
the sour taste to make and forms of
curry preparation
fermentation and then I talk about
fermentation it is a process in which
chemical changes are brought about in
organic compounds of car buyers proteins
lipids by action of enzymes and these
enzymes are secreted by microbes or
microbial sources the microbes that have
maturity time used for this process of
fermentation are anaerobic microbes when
I say anaerobic it means they do not be
quite oxygen for doing this process of
fermentation they can do it in the
absence of oxygen alcoholic fermentation
is carried out by SMCC
and this SCC or in common term we call
it is is one of the ends that is most
commonly or widely used during the
process of fermentation
since it alcohol is the main product in
alcoholic fermentation it is also called
as and Counting fermentation due to this
now each cell or SABC release an enzyme
which is termed as Simon Says which
actually does the fermentation process
another kind of fermentation that we are
come across is lactic acid fermentation
we all know that in milk there is a
sweetness that's present and this
sweetness is due to a sugar which is
lactose sugar one of the partners of
glucose
now lactose sugar is acted upon by
bacteria that is lactobacilli whenever
we do want to do the fermentation
process of milk performs emission of
curve now when lactobacilli presses in
the curve actually the make sugar which
is lactose lactic acid is formed and
this lactic acid gives the sad or the
creamy texture and the fermentation of
milk to curd is done during this the
enzyme that works into this favor of
conversion to lactic acid from lactose
sugar is lactic acid dehydrogenase
enzyme students we came across the
definition of fermentation that was a
chemical chain that was brought about by
microorganisms and one of them is sa ABC
then figured out the two different kinds
of fermentation one was alcoholic
fermentation which give a by-product of
ethyl alcohol and the next one was
lactic acid fermentation which actually
gave a by-product by breaking down
lactose sugar and the lactic acid in
both the cases this were two different
microorganisms
one was lactobacillus and another one
was SME C or sacrum Isis semi-sheer I
hope you are very clear about this
concept of fermentation thank you
