Vergärungsreaktion

Vergärungsreaktion, also known as fermentation, is a metabolic process that converts sugar to acids, gases, or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved muscle cells, as a means of energy production. Fermentation is an anaerobic process, meaning it does not require oxygen.

There are several types of fermentation, each producing different end products. Lactic acid fermentation is common in muscle cells during strenuous exercise, producing lactic acid. Alcoholic fermentation, carried out by yeast, produces ethanol and carbon dioxide, which is used in baking and brewing. Other types include propionic acid fermentation and butyric acid fermentation, which produce different organic acids.

The primary purpose of fermentation is to regenerate NAD+ from NADH, which is necessary for glycolysis to continue. Glycolysis is the initial breakdown of glucose into pyruvate, producing a small amount of ATP. Without the regeneration of NAD+, glycolysis would halt, and ATP production would cease in the absence of oxygen.

Fermentation plays a crucial role in various industries, including food production (e.g., yogurt, cheese, bread, beer, wine) and biofuel production. It is also utilized in scientific research for the study of microbial metabolism and energy pathways. The specific enzymes and pathways involved in fermentation vary depending on the organism and the type of fermentation.