Louis Pasteur Fermentation

In modernization, not many people concerned about indigenous food exist in the world. Usually indigenous food represent ethics or races. Fermentation process might be oftenly be mentioned when it comes to tradisional food such as tapai. Fermentation can be defined as a metabolic process in which an organism converts a carbohydrate, such as starch or a sugar, into an alcohol or an acid. Its also can be defined as metabolic process which substrates as carbohydrates and related compounds are oxidised with the released of energy in absence of any external substrate through the action of enzyme elaborated by microorganisms. Louis Pasteur became the first zymurgist or scientist to study fermentation when he demonstrated fermentation was caused

It turns NADH and pyruvate produced in glycolysis into NAD+ and an organic molecule and with the presence of O2, NADH and pyruvate are used to generate ATP in respiration.Fermentation also change food smell and flavour which might be can accepted by consumer. Fermentation does not necessarily have to be carried out in an anaerobic environment. Sugars are the most common substrate of fermentation, and typical examples of fermentation products are ethanol, lactic acid, carbon dioxide, and hydrogen gas (H2). However, more exotic compounds can be produced by fermentation, such as butyric acid and acetone. This is called oxidative phosphorylation. For example, even in the presence of abundant oxygen, yeast cells greatly prefer fermentation to aerobic respiration, as long as sugars are readily available for consumption. There 2 types of fermentation which are the ethanol fermentation and lactic acid fermentation. The chemical equation below shows the alcoholic fermentation of glucose, whose chemical formula is C6H12O6. ( William Zirkurk, 2004). One glucose molecule is converted into two ethanol molecules and two carbon dioxide

Fermentation takes place when the electron transport chain is unusable often due to lack of a final electron receptor, such as oxygen. In this case it becomes the cell 's primary means of ATP (energy) production. (Klein.et.al, 2006). There are many benefits of fermentation in real life which are the process can preserves the food, and creates beneficial enzymes, b-vitamins, Omega-3 fatty acids, and various strains of probiotics. Its also can prolonged the shelf life of food in order to create desirable flavour. Food fermentation serves five main purposes are to enrich the diet through development of a diversity of flavors, aromas, and textures in food substrates, to enrich food substrates with protein, essential amino acids, and vitamins, to eliminate antinutrients, and to reduce cooking time and the associated use of fuel. However, fermentation also give big contribution in food industry as it producing many of