Perspective
Food fermentations that involve redox reactions
Author(s): Paulo Brown*
Food fermentations are frequently carried out without the active addition of air. The redox processes during the fermentation must be in balance because oxygen will only be momentarily available, with the probable exception of surface bacteria. The early stages of the routes for the production of ATP from carbohydrate fermentation often contain oxidative processes, whereas a variety of other reactions are used as compensating reductions. A large portion of the differences across food fermentations can be attributed to the various pathways and electron acceptors that microbes employ to balance the first oxidative processes. his study provides a brief overview of the methods used by microbes in food fermentations to locate the most suitable electron acceptors, enabling them to maintain a balance in their metabolic processes. The variety of utilised acceptors produces a variety of metabo.. Read More»
DOI:
10.37532/puljfdr.22.6(5).1.
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