Fermentation (biochemistry)/Related Articles
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- Acetic acid : An organic acid, CH3CO2H, responsible for vinegar's tart taste and distinctive odor.
- Acetone : An aprotic colorless solvent widely used in organic chemistry reactions and the main ingredient in many fingernail polish removers.
- Aerobic organism : An organism that has an oxygen-based metabolism.
- Bacteria : A major group of single-celled microorganisms.
- Cell (biology) : The basic unit of life, consisting of biochemical networks enclosed by a membrane.
- Cellular respiration : A series of metabolic processes by which living cells produce energy through the oxidation of organic substances.
- Citric acid cycle : A series of enzyme-catalysed chemical reactions of central importance in all living cells that use oxygen as part of cellular respiration.
- Facultative anaerobic organism : An organism, usually a bacterium, that makes ATP by aerobic respiration if oxygen is present but is also capable of switching to fermentation under anaerobic conditions.
- Fermentation (food) : The conversion of nutrients to desired products, such as ethanol, acetic acid or acetone, using yeast, bacteria, or a combination thereof
- Glycolysis : A biochemical pathway by which a molecule of glucose is oxidized to two molecules of pyruvate.
- Lactic acid : A syrupy, water-soluble liquid, C3H6O3, produced in muscles as a result of anaerobic glucose metabolism, and present in sour milk, molasses, various fruits, and wines.
- Lactic fermentation : A form of fermentation that occurs in animal cells in the absence of oxygen.
- Microbial metabolism : The means by which a microbe obtains the energy and nutrients (e.g. carbon) it needs to live and propagate.
- Red blood cells : Also called erythrocytes; a type of disc-shaped blood cell that contain hemoglobin, and the body's principal means of delivering oxygen to the body's cells via the blood, and the removal of carbon dioxide wastes that result from metabolism.