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Fed-batch fermentation is a variation of batch fermentation where some of the ingredients are added during the fermentation. This allows greater control over the stages of the process. In particular, production of secondary metabolites can be increased by adding a limited quantity of nutrients during the non-exponential growth phase.
Adenosine triphosphate (ATP) is a nucleoside triphosphate [2] ... Fermentation is the metabolism of organic compounds in the absence of air.
While the exact ATP output ranges based on considerations like the overall electrochemical gradient, aerobic respiration produces far more ATP than the anaerobic process of ethanol fermentation. The increased ATP and citrate from aerobic respiration allosterically inhibit the glycolysis enzyme phosphofructokinase 1 because less pyruvate is ...
For multicellular organisms, during short bursts of strenuous activity, muscle cells use fermentation to supplement the ATP production from the slower aerobic respiration, so fermentation may be used by a cell even before the oxygen levels are depleted, as is the case in sports that do not require athletes to pace themselves, such as sprinting.
Fermentation is another process by which cells can extract energy from glucose. It is not a form of cellular respiration, but it does generate ATP, break down glucose, and produce waste products. Fermentation, like aerobic respiration, begins by breaking glucose into two pyruvate molecules.
Lactic acid fermentation is a metabolic process by which glucose or other six-carbon sugars (also, disaccharides of six-carbon sugars, e.g. sucrose or lactose) are converted into cellular energy and the metabolite lactate, which is lactic acid in solution.
In aerobic respiration, oxygen is required. Using oxygen increases ATP production from 4 ATP molecules to about 30 ATP molecules. In anaerobic respiration, oxygen is not required. When oxygen is absent, the generation of ATP continues through fermentation. There are two types of fermentation: alcohol fermentation and lactic acid fermentation.
Within the human body, lactic acid is the by-product of ATP-producing fermentation, which produces energy so the body can continue to exercise in situations where oxygen intake cannot be processed fast enough. Although fermentation yields less ATP than aerobic respiration, it can occur at a much higher rate.