Bacterial Fermentation
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Transcript of Bacterial Fermentation
![Page 1: Bacterial Fermentation](https://reader036.fdocuments.in/reader036/viewer/2022062410/563db889550346aa9a9496d4/html5/thumbnails/1.jpg)
Bacterial Fermentation
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• ATP is produced only by substrate level phosphorylation
• Also ion gradient driven phosphorylation Proton or sodium ion and is generated by
• electron transport• Decarboxylation• Ion-coupled end product effux• substrate.-product antiport
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Types of substrate used
• Sugars
• Polyols• Organic acids• Amino acids• Purines • Pyrimidines
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ATP yield
• 0.3 – 4 mol ATP
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Ethanol fermentation• Glucose 2CO2 + 2 ethanol
YEAST2 mol ATP per mol substrate
Zymomonas1 mol ATP per mol glucose
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Lactic acid fermentation
Lactic acid bacteria
Homofermentative Heterofermentative
Glucose 2 lactate2 mol ATP per mol glucose
glucose CO2+lactate+ethanol1 mol per mol glucose
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Propionate fermentation
3 lactate 2 propionate + acetate + CO2
• Acrylate pathway0.3 mol ATP per mol lactate
• Methylmalonyl-CoA pathway
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Mixed acid and butanediol fermentation
• Mixed acid fermentation Ratio acid to neutral products 4:1Ratio H to CO2 1:1
• Butanediol fermentationRatio acid to neutral products 1:6Ratio H to CO2 1:5
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Butyrate and acetone-butanol fermentation
• Butyrate fermentationGlucose butyrate + 2CO2 + 2H23mol ATP
• Butanol fermentation2 glucose butanol + acetone + 4H2 + 5CO22.5mol ATP
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Homoacetate fermentation
• Moorella thermoacetica• Acetobacterium woodii
• Glucose 3 acetate
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Distribution of fermentation among organism
• Eukaryotes
• Bacteria • Fungi• Worms (Ascaris lumbricoides)
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