| For that reason, fermentation is rarely utilized when oxygen is available | |
|---|---|
| Fermentation normally occurs in an | Journal of Food Science, Volume 45, Issue 5, pages 1262-1266, September 1980 |
In the presence of O 2, NADH, and pyruvate are used to generate ATP in.
| are transferred to , which in turn is oxidized by , producing H 2 | Phytase of Molds used in Oriental Food Fermentation |
|---|---|
| Fermentation reacts with an , | Fermentation products contain chemical energy they are not fully oxidized , but are considered waste products, since they cannot be metabolized further without the use of oxygen |
| Hydrogen gas is a for and , which keep the concentration of hydrogen low and favor the production of such an energy-rich compound, but hydrogen gas at a fairly high concentration can nevertheless be formed, as in | Fermentation normally occurs in an |
|---|---|
| Some fermentation processes involve , which cannot tolerate oxygen | However, even in the presence of abundant oxygen, some strains of such as prefer fermentation to as long as there is an adequate supply of a phenomenon known as the |
For that reason, fermentation is rarely utilized when oxygen is available.
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