Fermentation (beer-picture will not upload)

Fermentation is the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat. It is an anaerobic alternative to cellular respiration. Muscle cells regenerate NAD+ by a process called lactic acid fermentation. Alcohol fermentation is used in brewing, winemaking, and baking in which sugars are converted to ethyl alcohol.


Leave a comment

Filed under Uncategorized

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s