PPT-Lactic Acid Fermentation

By Jessica Moses 3A Jessie OKelley 4A Jesus Miranda 6B Third Strike Lactic Acid Fermentation He wound his arm around ready to throw the last pitch of the game He holds his breathbiceps release triceps contract . S. ystem. Anaerobic Glycolysis . Lactic Acid Pathway. All . Creatine Phosphate. has been depleted.. ATP now is re synthesised by Glycogen. Carbohydrate is eaten in the form of sugar or starch and is stored in muscles and liver as glycogen.. Chapter 6. What is ATP? . Analogy with the coins and the bending machine . How does it function like a rechargeable battery? . RECHARGING ATP. Occurs in the Mitochondria . How do we obtain the energy from GLUCOSE to make ATP? . the Biome. “God made yeast as well as dough and loves fermentation just as dearly as he loves vegetation”. Ralph Waldo Emerson. Sauerkraut. We are not a body, but a System: . A Superorganism. Microbes in our guts also digest in the gut. Whenever O. 2. gas is available, living thing perform cellular respiration to obtain ATP.. How Living Things Transform Glucose into ATP. O. 2. present. Cellular Respiration. C.R. is the most . efficient. . . INTRODUCTION. Winemaking, or vinification, is the production of wine.. Although most wine is made from grapes.. Mead is a wine that is made with honey being the primary ingredient after water. . p.221-228. Why Anaerobic Cellular Respiration?. As the name suggests “an” = without, and “aerobic” = air. Anaerobic respiration is the cell’s way . of acquiring . energy when there are low oxygen levels. outline. Specific fermented food . products. . VEGETABLE . PRODUCTS. Nearly all vegetable . material are . fermentable by lactic acid bacteria. They contain sugars and are nutritionally adequate for the growth of lactic acid bacteria. . CELLULAR RESPIRATION . *Controlled . process that releases . ENERGY (in the bonds) . of food in the presence of . oxygen.. *Main source of. Energy- carbohydrates . Broken down to glucose. ATP – main source of .  is the process of producing cellular energy involving oxygen. Cells break down food in the mitochondria in a long, multistep process that produces roughly 36 ATP. The first step in is . glycolysis. acid production. Lactic acid was discovered in 1780 by C.W. Scheele in . sour milk. , and in 1881 Fermi obtained lactic acid by . fermentation, resulting . in its industrial production. . The . yearly world . Principles. Microorganisms. Starter Cultures. Fermented Foods. Fermentation Principles . Spoilage versus Fermentation: a matter of . control. Left to their own fate, perishable foods (meat, milk, fruits and vegetables) perish because growth of micro-organisms is not controlled. Agents. . responsible. in . Food. . Fermentations. FE308. -. . Fermentation. . Technology. Spring . 201. 6. Biological agents . responible. in Food Fermentations. Bacteria. a)Lactic acid bacteria. Winemaking, or vinification, is the production of wine.. Although most wine is made from grapes.. Mead is a wine that is made with honey being the primary ingredient after water. . Wine. Production. About Lactic acid. Occurs in two isomeric forms L(+)/D(-) and as mixture.. First isolated from Milk in 1798.. First organic acid to be produced by microorganisms in 1880.. Applications of Lactic Acid.