Fermentation

Question 1

the bulk of the ATP payout is produced by….depends on…why

Answer 1

ETC
O2
final e acceptor

Question 2

ATp production that does not need O2

Answer 2

Fermentation
Anaerobic respiration

Question 3

Aerobic respiration

Answer 3

Glycolysis,krebs,ETC

Question 4

Is ETC used in absence of O2?

Answer 4

Yes but final e acceptor can be sulfate

Question 5

…and…begin with glycolysis
but in…pyruvate is further used

Answer 5

cellular respiration
fermentation
fermentation

Question 6

so fermentation is an extra step after…in yeast…in muscles…

Answer 6

glycolysis
alcohol
lactic acid

Question 7

…utilises inorganic electron donor

Answer 7

chemolithotrophy

Question 8

The goal of fermentation is..

Answer 8

NAD+ regeneration from NADH to allow glycolysis to continue

Question 9

An opposite to aerobic and anaerobic respiration , fermentation an …..
through …

Answer 9

energetically weak
Substrate-level phosphorylation

Question 10

Substrate-level phosphorylation
occurs in

Answer 10

The synthesis of ATP by the direct transfer of
phosphate group from a high energy intermediate substrate to ADP energy generated from the reaction itself

glycolysis,Krebs,fermentationfew ATP

Question 11

Oxidative phosphorylation

Answer 11

synthesis of ATP by phosphorylation of ADP
energy is obtained by electron transport
using oxygen

high ATP

Question 12

aerobic vs anaerobic respiration vs fermentation

Answer 12

ATP> glycolysis,krebs,ETC
ATP>Glycolysis,ETC
ATP>glycolysis ONLY

Question 13

…..decrease in krebs products with O2 absence

Answer 13

60%

Question 14

organic compound fate

Answer 14

fermentation
ETC and O2 (aerobic)
ETC and no O2 (anaerobic)

Question 15

substrate level phoshorylation numbers

Answer 15

krebs >1
glycolysis>2

Question 15

phosphorylation

Answer 15

In organic phosphate from environment+ADP

Question 16

Fermentation definitions

Answer 16

extractng energy from carbs with O2 absence
microorganisms to make useful products

Question 17

Pasteur effect

Answer 17

oxygen> aerobic and max ATP, minimizing fermentation products
no O2> fermentation

Question 18

Alcohol fermentation per 1 pyruvate

Answer 18

1.pyruvate loses carboxyl group»acetyaldehyde+CO2

2.catalyzed by pyruvate decarboxylase (MG and thiamine pyrophosphate)

3.acetyaldehyde(+H from NADH)>ethanol
NADH>NAD+

4.Catalyzed by alcohol dehydrogenase

Question 19

Ethanol above …. is toxic to yeast, so the natural level of alcohol in wine can only reach.

Answer 19

12%

Question 20

Fermentation in baking

Answer 20

dough rises due to CO2 and ethanol evaporates

Question 21

energy production in fermentation

Answer 21

glycolysis

Question 22

Lactic acid fermentation

Answer 22

pyruvate+NADH»lactate
lactate dehydrogenase

Question 23

lactate is

Answer 23

deprotonated form of lactic acid

Question 24

muscle and yogurt is

Answer 24

lactic acid fermentation

Question 25

Crabtree effect why

Answer 25

high glucose even in O2 presence >fermentation fast ATP production+metabolites (aa,lipids) ethanol as defense mechanism

Question 26

where pro vs eu? glycolysis TC Fermentation

Answer 26

cytoplasm Plasma membrane-mitochondria cytoplasm

Question 27

Glycolysis Glycolysis>Krebs Glycolysis>ETC Glycolysis>Fermentation

Answer 27

2ATP 4ATP 32-34 2(of glycolysis)

Question 28

Fermentation system depends on:

Answer 28

1.Type of Fermentation process 2. Operating mode 3. Fermentor design 4. Physical factors 5. Chemical factors

Question 29

Fermentation process types

Answer 29

Solid state, microorgansims grow on solid media, substrate (antibiotics and enzymes) submerged, enzymes and other reactive compounds submerged in liquid media (industrial manufacturing)

Question 30

solid state adv and dis

Answer 30

environmentally friendly many substrate options low cost high yield slow no detailed monitoring

Question 30

solid state steps

Answer 30

1. Pre-treatment of substrate raw materials to enhance microbial growth (Particle size reduction, pH adjustment) 2. Hydrolysis of polymeric substrates 3. fermentation 4. Separation and purification

Question 31

...is a must in submerged for equal distribution

Answer 31

Agitation

Question 32

Methods of carrying out submerged fermentation

Answer 32

batch, continuous or fed-batch

Question 33

steps of submerged

Answer 33

prepare media sterilsie inoculum monitor control cell recovery purification

Question 34

adv and dis of submerged

Answer 34

short time-high yield easier purification and control expensive-complex machines

Question 35

batch

Answer 35

closed system,discontinuous, nutrients depleted (organism+substrate no interferance)

Question 36

batch steps

Answer 36

media added,sterilisation,inoculum,fermentation,harvesting

Question 37

batch adv and dis

Answer 37

low contamination,easy to operate, high raw material conversion,controlled growth build up of toxic metabolites must be emptied and cleaned

Question 37

continuous

Answer 37

open system nutrients added cells removed constant volume log phase always

Question 38

continuous adv and dis

Answer 38

max and long term product synthesis,economically competitive stable quality higher productivity contamination genetic drift difficult to control growth

Question 39

fermentor vs fermenter

Answer 39

Fermentor: is the vessel where fermentation happens Fermenter: bacterium or yeast, or an enzyme.

Question 40

Fed Batch

Answer 40

semi open system end of lag nutrients added increasing volume

Question 41

fed batch adv and dis

Answer 41

increasing controlled yield fermentation is limited by: fermentor volume toxics accumulation contamination risk

Question 42

no nutrients addition volume increases waste removal highest contamination lowest contamination only log all phases shortest log longest log constant bacteria density highest yield

Answer 42

batch fed-batch continuous continuous batch continuous batch and fed batch batch continuous continuous continuous

Question 43

Fermentor design

Answer 43

1. Agitation 2. Aeration (aerobic fermentors) 3. Regulation of chemical and physical factors like temperature, pH, pressure, aeration, and nutrients 4. Sterilization 5. Withdrawal of cells