FcorkumIS312
Fermented Foods, Glycolysis, and Pyruvate Metabolization Resulting in Lactic Acid or Ethanol
One of the great things about this class is FOOD STUFF, as I explained to my wife after buying: All Natural Rustic Seeded Sourdough Bread, Nicasio Valley Loma Alta Cheese, and from Sonoma--Sheep Milk Yogurt, this was for my biology class and all in the name of knowledge and academic advancement. I don’t think she bought it. This of course is not stuff I normally buy but all of these products make for nice examples of “fermented foods.” We have enjoyed eating some of this week’s experiment as well but not so sure I will venture to taste the sheep milk yogurt.
So where do these great foods come from? It is an incredibly complex biological process that I will attempt to summarize, and hope not to mangle in too few words. This all starts for yogurt and cheese by fermenting milk with some forms of lactobacilli bacteria (starter cultures) that are widely used in food production. Also lactobacillus is used with yeast in the starter for sourdough breads. Then there is also the process of fermentation of yeast which of course is part of the bread leavening process.
The process of making cheese, yogurt, and sourdough bread involves the form of metabolism called bacterial fermentation. With yogurt and chesses lactose is converted to glucose then there is the reaction of glycolysis, of course beginning with the monosaccharide glucose. As stated in the lecture; “glucose is the substrate molecule for glycolysis,” leading to the production through phosphorylation, of ATP and further resulting in pyruvate. Through the different fermentation pathways the end products of pyruvate fermentation can result in producing lactic acid (bacteria) or ethanol and CO2 (yeast). I find it amazing that this complex process is all happening within the cell or rather millions of cells, not only giving us the very essence of life but some great tasting FOOD STUFF's along the way.
Fermented Foods, Glycolysis, and Pyruvate Metabolization Resulting in Lactic Acid or Ethanol
One of the great things about this class is FOOD STUFF, as I explained to my wife after buying: All Natural Rustic Seeded Sourdough Bread, Nicasio Valley Loma Alta Cheese, and from Sonoma--Sheep Milk Yogurt, this was for my biology class and all in the name of knowledge and academic advancement. I don’t think she bought it. This of course is not stuff I normally buy but all of these products make for nice examples of “fermented foods.” We have enjoyed eating some of this week’s experiment as well but not so sure I will venture to taste the sheep milk yogurt.
So where do these great foods come from? It is an incredibly complex biological process that I will attempt to summarize, and hope not to mangle in too few words. This all starts for yogurt and cheese by fermenting milk with some forms of lactobacilli bacteria (starter cultures) that are widely used in food production. Also lactobacillus is used with yeast in the starter for sourdough breads. Then there is also the process of fermentation of yeast which of course is part of the bread leavening process.
The process of making cheese, yogurt, and sourdough bread involves the form of metabolism called bacterial fermentation. With yogurt and chesses lactose is converted to glucose then there is the reaction of glycolysis, of course beginning with the monosaccharide glucose. As stated in the lecture; “glucose is the substrate molecule for glycolysis,” leading to the production through phosphorylation, of ATP and further resulting in pyruvate. Through the different fermentation pathways the end products of pyruvate fermentation can result in producing lactic acid (bacteria) or ethanol and CO2 (yeast). I find it amazing that this complex process is all happening within the cell or rather millions of cells, not only giving us the very essence of life but some great tasting FOOD STUFF's along the way.