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1. Fermentation
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Fermentation

... During fermentation, the cell extracts some oxidation energy from the organic compound and excretes one or more products as a way of disposing of the electrons derived from substrate oxidation. ...
Typical examples of fermentation products are CO2 (leavening of bread), ethanol (beer and wine production), lactic acid (formation of dairy products) and propionic acid (in cheese production). In contrast to the process of respiration, in which an external election acceptor is used and the organic compound is often fully oxidized to CO2 and H2O, during fermentation the organic compound serves as both an electron donor, and, after partial oxidation, as an electron acceptor.


Approximate Word count = 357
Approximate Pages = 1.4
(250 words per page double spaced)
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