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11:22
Khan Academy
Sal Khan
Lactic acid fermentation
Glycolysis breaks down glucose into two pyruvate molecules, producing ATP and reducing NAD to NADH. If oxygen is unavailable, lactic acid fermentation occurs, recycling pyruvate and NADH to produce more NAD+ for glycolysis. This process is common in organisms like lactobacillus, which is used in making yogurt, kimchi, and sauerkraut.
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Let’s talk methods of fermentation: 🥒 LACTO FERMENTATION - creates an oxygen-free environment, by submerging vegetables in a salt brine or dry salting. Lactic acid bacteria consume carbohydrates in the form of natural sugars in the produce and convert them into lactic acid. This lowers the pH, and creates an acidic environment that preserves the food and enhances its flavor, all the while inhibiting the growth of harmful bacteria. 🫚 WILD FERMENTATION - uses microorganisms like yeast that are p
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