The 2 main types of fermentation involved in Food and Beverage production include
- lactic acid fermentation
- alcohol fermentation (alcoholic fermentation)

Types of fermentation involved in Food and Beverage production

Comparing Respiration vs. Fermentation

An anaerobic process that uses an organic molecule as the final electron acceptor to oxidize NADH to regenerate NAD+, allowing for glycolysis to continue. Involves glycolysis, but not oxidative phosphorylation, generating a maximum of 2 ATP

University of Notre Dame

Enzymes break down carbohydrates such as glycogen, starch, and cellulose to break glycosidic linkages and release glucose monomers, the latter of which is used for further catabolism. The break down of materials during catabolism releases products necessary for cellular metabolism.

Carbohydrate catabolism

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OpenStax Biology 2nd Edition

https://openstax.org/details/books/microbiology/

Microbiology covers the scope and sequence requirements for a single-semester microbiology course for non-majors. The book presents the core concepts of microbiology with a focus on applications for careers in allied health. The pedagogical features of the text make the material interesting and accessible while maintaining the career-application focus and scientific rigor inherent in the subject matter. Microbiology’s art program enhances students’ understanding of concepts through clear and effective illustrations, diagrams, and photographs.

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Two pathways in glucose catabolism produce ATP by substrate-level phosphorylation:

- Glycolysis
- Krebs/Citric Acid Cycle

Pathways in Glucose Catabolism

A catabolic pathway in which energy is released from nutrient oxidation to be used by the cell

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