Lactic Acid Fermentation
Lactic Acid Fermentation - Related Videos
03:24
Revival and Growth of Lactic Acid Bacteria
0 Views •
2025
Source: Ayivi, R. et al., The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective. J. Vis. Exp. (2022)This video demonstrates the method for recovering cold-stressed lactic acid bacteria from a frozen glycerol stock, restoring bacterial viability through anaerobic incubation, and isolating active colonies for culture expansion.
01:29
Fermentation
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2019
Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism. Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
08:38
Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Cited by 14 •
2016
A production protocol is described for the small-scale production of probiotic fermented dairy drink with the aid of a novel bacterial starter culture.
11:28
High-Throughput Screening of L-Lactic Acid-Hyperproducing Bacillus coagulans Mutants Using an Automated Droplet Microfluidic Platform
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2026
This protocol presents a standard high-throughput screening workflow for industrial microorganisms. It involves constructing a mutant library via ARTP mutagenesis, performing positive droplet screening with automated microfluidics, and subsequently verifying the results. The workflow’s reliability was validated by screening high-yield B. coagulans strains.
03:14
Microaerobic Fermentation of Bamboo Hydrolysate by Klebsiella pneumoniae
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2025
Source: Wei, D., et al., Production of Chemicals by Klebsiella pneumoniae Using Bamboo Hydrolysate as Feedstock. J. Vis. Exp. (2017)This video demonstrates the microbial conversion of bamboo-derived sugars into 2,3-butanediol by culturing Klebsiella pneumoniae in a hydrolysate-based medium under microaerobic and mildly acidic conditions.
FAQs
NAD+ regeneration keeps glycolysis functioning when oxygen is unavailable or insufficient. Glycolysis requires NAD+ to continue converting glucose into pyruvate and producing its net yield of two ATP. Lactate dehydrogenase reduces pyruvate to lactate while restoring NAD+, allowing this limited energy-producing pathway to continue rather than stopping after the initial reactions.
Lactate dehydrogenase carries out the step that converts pyruvate into lactate. This reaction is important because it regenerates NAD+ rather than directly producing additional ATP. By maintaining the NAD+ needed for glycolysis, the enzyme supports continued, short-term ATP production in cells experiencing inadequate oxygen availability.
The pathway supplies a net yield of only two ATP from each glucose molecule processed through glycolysis. That limited output can support short-term energy production, particularly in oxygen-deprived muscle cells, but it does not provide the larger energy supply associated with more extensive cellular energy production. Its value is therefore rapid, temporary support.
Lactic acid fermentation becomes important when oxygen is unavailable or insufficient for the cell's immediate needs. Under these conditions, converting pyruvate to lactate helps restore NAD+ and preserves glycolytic activity. Microorganisms can likewise use this pathway while growing in low-oxygen environments, linking oxygen conditions directly to its biological significance.
The process underlies the production of yogurt, cheese, sauerkraut, and other fermented foods. In these applications, its biological activity provides a foundation for transforming food materials under fermentation conditions. Consequently, the pathway connects cellular metabolism with food biotechnology and preservation, while also offering practical examples for studying anaerobic metabolism.
Lactic acid fermentation connects several areas of biology, including cellular metabolism, exercise physiology, microbiology, biotechnology, and food preservation. It provides a model for examining how cells maintain glycolysis when oxygen is limited, how muscle cells respond during oxygen deprivation, and how microorganisms contribute to useful food-related processes.