Biochemistry

2СбН 12 О 6 -> СНзСНОНСООН +СООНСН 2 СН 2 СООН + СНзСООН glucose lactic acid s uccinic acid acetic acid +CH 3 CH 2 OH + CO 2 + kcal ethanol During heterofermentative lactic-acid fermentation along with lactic acid ethanol, acetic acid, carbon monoxide, acetyl and diacetyl, with a pleasant smell are formed. Depending on the bacteria that cause this process, there are two types of fermentation: fermentation, which occurs without the release of CO2, and fermentation, accompanied by gas release. Lactic-acid fermentation is used in the production of various dairy, products, in baking bread (especially rye), pickling cabbage and cucumbers, silage feeds, getting lactic acid. Spontaneously occurring lactic-acid fermentation in milk, wine, beer, soft drinks leads to their spoilage (souring, turbidity, sliming, etc.). Butyric fermentations caused by anaerobic spore-forming bacteria of the sort of Clostridium, a type of representatives of cl. butyricum. Many of them are able to ferment not only simple sugars, but also more complex compounds - dextrins, starch, pectins, glycerin, salts of lactic acid. In the food industry, it usually plays a negative role. So, the butanoic acid formed during this fermentation can spoil the milk and dairy products. In the alcohol industry, working on grain or other starch raw materials, hydrogen is released during germination of the spores of these bacteria, which creates the danger of an explosion. In addition, butyric acid inhibits the growth of yeast, and therefore disrupts the normal course of the process. In the alcohol industry, where fruits and berries are used as raw materials, the "jams" can be spoiled by the smell of butyric acid. Butyric-acid bacteria can cause a massive death of potatoes and vegetables, swelling of cheeses, damage to canned food, rancid milk, moist flour, and fermented vegetables. Butyric-acid fermentation is used to produce butyric acid, which is widely used in industry. Butyric fermentation equation is the following: 4C 6 H 12 O 6 - > ЗСНз-СН 2 -СН 2 -СООН +2CH 3 -COOH +8CO 2 + 8H 2 + 10ATP glucose butanoic acid acetic acid Butyl alcohol, acetone, acetic acid, ethyl alcohol are obtained as fermentation byproducts. 239