1. Fermentation Notes (pg 6)

2. Fermentation Notes (pg 6)
• Fermentation is the second step in anaerobic
respiration

3. Fermentation Notes (pg 6)
• Fermentation is the second step in anaerobic
respiration
• Occurs after glycolysis

4. Fermentation Notes (pg 6)
• Fermentation is the second step in anaerobic
respiration
• Occurs after glycolysis
• Usually occurs only in the absence of oxygen.

5. Fermentation Notes (pg 6)
• Fermentation is the second step in anaerobic
respiration
• Occurs after glycolysis
• Usually occurs only in the absence of oxygen.
• Fermentation is used by bacteria, some fungi,
and the muscle cells of animals

6. 2 types of fermentation
Alcohol fermentation
• Produces ethanol as a byproduct

7. 2 types of fermentation
Alcohol fermentation
• Produces ethanol as a byproduct
• Used in making bread, beer, and wine

8. 2 types of fermentation
Alcohol fermentation
• Produces ethanol as a byproduct
• Used in making bread, beer, and wine
• Importance in history
– Bread became a staple food

9. 2 types of fermentation
Alcohol fermentation
• Produces ethanol as a byproduct
• Used in making bread, beer, and wine
• Importance in history
– Bread became a staple food
– Alcoholic beverages prevent bacteria from
growing: made water safe to drink

10. Lactic acid fermentation
• Produces lactic acid as a byproduct

11. Lactic acid fermentation
• Produces lactic acid as a byproduct
• Occurs in your muscles when they work so
hard that they use up all the available oxygen

12. Lactic acid fermentation
• Produces lactic acid as a byproduct
• Occurs in your muscles when they work so
hard that they use up all the available oxygen
• When foods are fermented, the lactic acid acts
as a preservative

13. Lactic acid fermentation
• Produces lactic acid as a byproduct
• Occurs in your muscles when they work so
hard that they use up all the available oxygen
• When foods are fermented, the lactic acid acts
as a preservative
• Used in making yogurt, sauerkraut, salami,
kimchi

14. Other foods made by fermentation
• Vinegar

15. Other foods made by fermentation
• Vinegar
• Cheese: bacterial (hard) and fungal (soft)

16. Other foods made by fermentation
• Vinegar
• Cheese: bacterial (hard) and fungal (soft)
• Tofu, miso, tempeh

17. Other foods made by fermentation
• Vinegar
• Cheese: bacterial (hard) and fungal (soft)
• Tofu, miso, tempeh
• Chocolate and vanilla

18. Why ferment food?
• Preserves food

19. Why ferment food?
• Preserves food
• Adds protein, vitamins and flavor

20. Effect on history
• Once humans were able to preserve food
through fermentation, they were able to store
food for long periods

21. Effect on history
• Once humans were able to preserve food
through fermentation, they were able to store
food for long periods
• This allowed humans stop being hunter-
gatherers and settle in agricultural societies

22. Effect on history
• Once humans were able to preserve food
through fermentation, they were able to store
food for long periods
• This allowed humans stop being hunter-
gatherers and settle in agricultural societies
• Settling allowed for job specialization, leading
to great advancements in art, math, and
science.