Chapter 13, Problem 5RQ

Summary Introduction

To review:

The necessity of anaerobic conditions for the beer production and the reason behind the production of a vast quantity of ethanol with a relatively small production of yeast biomass.

Introduction:

Fermentation is one of the three types of catabolism. In this process, the food is partially broken down and there is no net transfer of electrons to the terminal inorganic electron acceptor. During fermentation, the larger molecules are broken down into more stable smaller molecules with the release of ATP (Adenosine triphosphate). The ATP production in this reaction is very low.