Fermentation

Fermentation

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Language: English

Type: Human

Number of phrases: 63

Number of words: 1089

Number of symbols: 4989

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Good day, everyone. We, I and Ms. Katrina  Delos Santos, are about to discuss the   Fermentation and Its Advantages, as well as the  Vinegar Making Process under the fermentation.   But before that, we've had discussed  before the process of glycolysis,   where the glucose splitting happens  and produces into two three carbon,   or in Layman's term - two pyruvates, where the  other one goes to the mitochondria of the cell   to perform aerobic respiration, and the other  one stays and will undergo fermentation. So what fermentation really is? Fermentation  is an anaerobic process performed by a cell   to generate ATP from a pyruvate which is the  product of glycolysis but without going through   the Krebs Cycle and the ETC or the Electron  Transport Chain system as cellular respiration. And in addition, Fermentation comes from the  Latin word 'fervere', which means 'to boil'   or 'boil over'. Also, Fermentation has two kinds -  they are the Alcoholic Fermentation and the Lactic   Acid Fermentation. First, we have the Alcoholic  Fermentation. When we say Alcoholic Fermentation,  
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it's an anaerobic process that converts sugar to  ethanol. It uses yeast to perform the process,   it also releases carbon dioxide, it produces  alcoholic beverages, such as beer and wine. What you are seeing on your screen is the  actual process of Alcoholic Fermentation,   where two NAD+ is produced. Moving forward, we now have the Lactic  Acid Fermentation. When we say Lactic Acid   Fermentation, it's an anaerobic process that  converts sugar to lactic acid. It occurs when   catabolism is faster than oxygen intake in our  body. It also does not release carbon dioxide   it produces lactate that can be used in the  industrial production of cheese and yogurt,   it also produces lactic acid that builds up in  the muscle which causes soreness in the body. In here, that is the actual process of Lactic Acid  Fermentation, and just like what is produced in   Alcoholic Fermentation, it also produces two NAD+.  Again, and always remember that the Lactic Acid  
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Fermentation occurs in the muscle cells while  the Alcoholic Fermentation occurs in yeast.   Furthermore, their end product is also different;  the other one is lactic acid. while the other one   is ethanol. And in Lactic Acid Fermentation,  the pyruvate molecules are broken down into   lactic acid molecules only, while in the Alcoholic  Fermentation, the pyruvate molecules there are   broken down into ethyl alcohol molecules and  carbon dioxide molecules, but most importantly,   both processes are anaerobic and don't require  energy to happen and produce small amounts of ATP. Moving on to its advantages. First, we have  preservation of food, the main reason fermentation   increases product shelf life, or the food is being  preserved - is that it increases acid or alcohol   content and decreases water activity. Secondly,  it produces a variety of products; just like what   I have said a while ago, it helps us to produce  wine, beer, alcohol, and also making bread which  
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is quite beneficial to us. Also, when it comes  in bread making - because during fermentation   carbon dioxide is produced and trapped as tiny  packets of air within the dough; this causes it   to rise. During baking, the carbon dioxide expands  and causes the bread to rise further. Last but not   the least, it prevents people or it prevents us  from getting sick, because fermentation improves   digestive health, it also boosts our immune  system and it makes food easier to digest. So, moving on, we have the  Fermentation: Vinegar Making. So, vinegar is an ingredient known for its sour  taste, mostly consisting of water and acetic acid.   It is created through the process of fermentation,  from carbohydrate to alcohol to acetic acid. So, the word vinegar came from the French  word 'vinaigre', which means 'sour wine'.   The bacteria that is used to create the vinegar  from alcohol is called Acetobacter aceti. So,   Acetobacter aceti is genus of acetic  acid bacteria . Acetic acid bacteria  
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are characterized by the ability to convert  ethanol to acetic acid in the presence of oxygen.   Not all acetic acid are vinegar, but all  vinegar consist of acetic acid. The process of   fermentation of vinegar is an aerobic digestion,  because the bacteria that is used to create the   said product requires an oxygen function; so,  it is an aerobic digestion because the bacteria,   which is Acetobacter aceti, is used to create the  said product which requires oxygen to function. So now, let's move on to  the vinegar making process. So, the first process is mash prata bananas  or any other fruits that can be used.   Second, add yeast to ferment to create ethanol.  So why do we need to add yeast? By adding yeast,   this product ferment into alcohol before  becoming a vinegar. This alcohol is ethanol. Next, strain and add Acetobacter aceti, an acetic  bacteria, then it will ferment to create an acetic  
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acid. A while ago, there is a statement which  states that, "Not all acetic acid are vinegar,   but all vinegar consist of acetic acid". Not all  acetic acid are vinegar, because acetic acid,   which is the by-product of fermentation,  while vinegar can only be achieved if it is   double fermented, therefore, vinegar consists of  acetic acid, but not all acetic acid are vinegar. This acetic acid promotes fat burning and  weight loss, decreased blood sugar levels,   increase insulin sensitivity, which is helpful  to fight and prevent diabetes, and improve   cholesterol levels. And last, the product will  be strained and distilled, making vinegar. So, this is the summary step on how to make a  vinegar. So, that's all, thank you for listening! Now, we would like to give  credits to the following members:

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