Fermentation

Fermentation

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good day everyone we ali and miss katrina de la 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 pyruvate 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
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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 adc or the electron transport chain system as cellular respiration next 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
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fermentation 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 next what you are seeing on your screen is the actual process of alcoholic fermentation where two nad flask is produced and moving forward we now have the lactic acid fermentation when we say lactic acid fermentation it's an anaerobic process that converts
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sugar to lactic acid it occurs when catabolism is faster than oxygen intake in our body it also does not require 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 next 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
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plants again and always remember that the lactic acid fermentation occurs in the muscle cells while the alcoholic fermentation occurs in heat 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 atyl alcohol molecules and carbon dioxide
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molecules but most importantly both processes are anaerobic and done and don't require energy to happen and produce small amounts of atp next moving on to its advantages first we have preservation of food the main reason fermentation increases product salt 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
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while ago it helps us to produce wine beer alcohol and also making bread which 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
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digestive health it also boosts our immune system and it makes food easier to digest so moving on we have the fermentation vinegar making next slide please so vinegar is an ingredient known for its start taste mostly consisting of water and acetic acid it is created through the process of fermentation from carbohydrate to alcohol to acetic acid next slide please so the word vinegar came from the french word vinegrey which means star wine the
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bacteria that is used to create the vinegar from alcohol is called acetobacter acidity so acetobacter acity is genus of acetic acid bacteria acetic acid bacteria 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 consists of acetic acid the process of fermentation vinegar is an aerobic digestion because the bacteria
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that is used to create the sad product requires an oxygen function so it is an aerobic digestion because the bacteria is which is acetobacter acety is used to create the solid product which requires oxygen to function so now let's move on to the vinegar making process next slide please so the first process is mash aprata bananas or any other fruits that can be used second add yeast to ferment to ferment to create ethanol so why do we need to
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add this by adding yeast this product ferment into alcohol before becoming a vinegar this alcohol is ethanol next strain and add acidic bacter acidity and acidic bacteria then it will ferment to create an acetic acid a while ago there is a statement which states that not all acetic acid are vinegar but all vinegar consists of acidic acid not all acetic acid are vinegar because acetic acid which is the by-product of fermentation
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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 next slide please
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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 following members de los santos maria catrina el de los santos as reporter fyodo megandini as concept validator and checker where jario julian eliza a slide presentation creator chris ilona catherine as researcher lorente precious noel as researcher and marky mark angelico as my fellow reporter

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