Question

Fermentation is an example of an anearobic process. How do you ensure it is infact anearobic either with wine kit or bench top apparatus ?

Answer 1

Fermentation is an anaerobic metabolic process in which organic molecules like glucose are converted into acids, gases, or alcohol and release energy even though oxygen is not available. The net yield of ATP per glucose molecule under anaerobic conditions is 2 molecules. Glycolysis, is common to all fermentation pathways this is the cause of fermentation: C6H12O6 + 2 NAD+ + 2 ADP + 2 Pi → 2 CH3COCOO− + 2 NADH + 2 ATP + 2 H2O + 2H+ Pyruvate is CH3COCOO−. Pi In order to ensure anaerobic conditions in a wine kit or benchtop apparatus, we should take care of the following measures. Commercially available agar, the liquid medium having sodium thioglycollate should be prepared using double distilled water for growing anaerobic cultures. For the removal of available oxygen completely it should be purged with a mixture of Nitrogen and carbon dioxide gases and should be enriched with redox indicator like resazurin in the fermentation medium. After the removal of available oxygen from the prepared media, some over headspace should be left to avoid gas formation during fermentation by microbes. With the development of an anaerobic condition, the dye will turn to colorless. The peristaltic pump should be used to supply feed. The nitrogen atmosphere should be kept to maintain a constant pH. Oxygen tension probe should give online readings.

Fermentation Process