Gärungssubstanzen
Gärungssubstanzen, also known as fermentation substances, refer to chemical compounds involved in or produced by the process of fermentation. Fermentation is a metabolic process whereby microorganisms such as bacteria, yeast, or fungi convert organic substrates—primarily carbohydrates—into various products under anaerobic (oxygen-limited) conditions.
These substances can include a wide range of organic acids, alcohols, gases, and other secondary metabolites.
Gärungssubstanzen serve both as intermediates and end-products that influence the characteristics of fermented foods and beverages.
The biological significance of Gärungssubstanzen lies in their ability to regenerate NAD+ molecules, which are necessary
In summary, Gärungssubstanzen are key to the process of fermentation, contributing to the production of a variety