Fermentation
Metabolic redox process producing energy in the absence of oxygen
Fermentation
Fermentation is a type of anaerobic metabolism that harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic molecules, such as glucose or other sugars, are catabolized and their electrons are transferred to other organic molecules (cofactors, coenzymes, etc.). The transfer to organic molecules distinguishes fermentation from cellular respiration which concerns the transfer to oxygen (aerobic) or other inorganic (anaerobic) molecules. Anaerobic glycolysis is a related term used to describe the occurrence of fermentation in organisms (usually multicellular organisms such as animals) when aerobic respiration cannot keep up with the ATP demand, due to insufficient oxygen supply or anaerobic conditions. Fermentation is important in several areas of human society. Humans have used fermentation in the production and preservation of food for 13,000 years. It has been associated with health benefits, unique flavor profiles, and making...
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