Anyone know much about fermentation?

Question

I'm researching the ways in which glucose, sucrose, fructose, maltose and lactose go through the fermentation process for coursework. Does anybody know anywhere with information about how the different sugars enter the process, and how it differs for each one?

Answer 1

Fermentation typically refers to the conversion of sugar to alcohol using yeast under anaerobic conditions. A more general definition of fermentation is the chemical conversion of carbohydrates into alcohols or acids. When fermentation stops prior to complete conversion of sugar to alcohol, a stuck fermentation is said to have occurred. The science of fermentation is known as zymology.

Fermentation usually implies that the action of the microorganisms is desirable, and the process is used to produce wine, beer, hard cider, and vinegar. Fermentation is also employed in preservation to create lactic acid in sour foods such as pickled cucumbers, kimchi and yogurt. Occasionally wines are enhanced through the process of cofermentation.

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Answer 2

Fermentation typically refers to the conversion of sugar to alcohol using yeast under anaerobic conditions. A more general definition of fermentation is the chemical conversion of carbohydrates into alcohols or acids. When fermentation stops prior to complete conversion of sugar to alcohol, a stuck fermentation is said to have occurred. The science of fermentation is known as zymology.
Fermentation usually implies that the action of the microorganisms is desirable, and the process is used to produce wine, beer, hard cider, and vinegar. Fermentation is also employed in preservation to create lactic acid in sour foods such as pickled cucumbers, kimchi and yogurt. Occasionally wines are enhanced through the process of cofermentation.

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Source(s):

http://en.wikipedia.org/wiki/fermentatio...
If you are speaking of yeast fermentation, then I have a few points. Yeast takes in glucose and fructose easily [both sugars have the same molecular formula since they are functional isomers, and thus the mechanism involved in fermentation of them is fairly the same]. These sugars are broken down to pyruvates [3 carbon molecules] and eventually liberating CO2 and ethanol. Enzyme used is the zymase, maybe isomerase is used to convert fructose to glucose.
Yeast also takes in maltose and also undergoes the similar fermentation process as the 2 sugars above. But maltose has to be with the aid of maltase into glucose and fructose. For sucrose, enzymes of invertase or sucrase is needed to break down sucrose into fructose and glucose.

Answer 3

If you are speaking of yeast fermentation, then I have a few points. Yeast takes in glucose and fructose easily [both sugars have the same molecular formula since they are functional isomers, and thus the mechanism involved in fermentation of them is fairly the same]. These sugars are broken down to pyruvates [3 carbon molecules] and eventually liberating CO2 and ethanol. Enzyme used is the zymase, maybe isomerase is used to convert fructose to glucose.

Yeast also takes in maltose and also undergoes the similar fermentation process as the 2 sugars above. But maltose has to be with the aid of maltase into glucose and fructose. For sucrose, enzymes of invertase or sucrase is needed to break down sucrose into fructose and glucose.

Answer 4

The anaerobic conversion of sugar to carbon dioxide and alcohol by yeast.
Any of a group of chemical reactions induced by living or nonliving ferments that split complex organic compounds into relatively simple substances.
Unrest; agitation.

Decomposition of foodstuffs generally accompanied by the evolution of gas. The best-known example is alcoholic fermentation, in which sugar is converted into alcohol and carbon dioxide. During fermentation organic matter is decomposed in the absence of air (oxygen); hence, there is always an accumulation of reduction products, or incomplete oxidation products. Some of these products (for example, alcohol and lactic acid) are of importance to humans, and fermentation has therefore been used for their manufacture on an industrial scale. There are also many microbiological processes that go on in the presence of air while yielding incomplete oxidation products. Good examples are the formation of acetic acid (vinegar) from alcohol by vinegar bacteria, and of citric acid from sugar by certain molds (for example, Aspergillus niger). These microbial processes, too, have gained industrial importance, and are often referred to as fermentations, even though they do not conform to L. Pasteur's concept of fermentation as a decomposition in the absence of air

Fermentation has a long history of use for preserving foods. It's said that the Great Wall of China was built on brown rice and fermented cabbage (kimchi