Question

Схема розпаду глюкози в процесі бродіння​

Answer 1

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Answer 2

Glucose Breakdown in Fermentation Process

In the process of fermentation, glucose undergoes a series of reactions leading to the production of various byproducts. The breakdown of glucose in fermentation involves several steps:

1. Glycolysis: - The first step in the breakdown of glucose during fermentation is glycolysis, which occurs in the cytoplasm of the cell. During glycolysis, glucose is converted into pyruvate through a series of enzymatic reactions. - This process generates a small amount of ATP and NADH, which are used in subsequent steps of fermentation.

2. Fermentation Pathways: - Depending on the organism and the specific conditions, the pyruvate produced in glycolysis can undergo different fermentation pathways. - In alcoholic fermentation, pyruvate is converted into ethanol and carbon dioxide. This process is utilized by yeast and some bacteria. - In lactic acid fermentation, pyruvate is converted into lactic acid. This pathway is common in certain bacteria and in muscle cells during strenuous exercise.

3. Byproducts: - The breakdown of glucose in fermentation results in the production of various byproducts such as ethanol, carbon dioxide, and lactic acid, depending on the specific fermentation pathway involved.

4. Role of Microorganisms: - It's important to note that the breakdown of glucose in fermentation is primarily carried out by microorganisms such as yeast and bacteria, which play a crucial role in various industrial and biological processes, including the production of alcoholic beverages, bread, and certain dairy products.

In summary, the breakdown of glucose in the process of fermentation involves glycolysis, followed by specific fermentation pathways leading to the production of byproducts such as ethanol, carbon dioxide, and lactic acid, depending on the microorganism and conditions involved.