🧪FERMENTACIÓN LÁCTICA Y ALCOHÓLICA [en 5 minutos] GUIA EXAMEN UNAM BIOLOGIA
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4 min, 58 sec
The video explains the processes of lactic fermentation and alcoholic fermentation, their applications, and their importance in various industries and biological functions.
Summary
- The video begins by discussing cellular respiration, focusing on glycolysis as a precursor to fermentation.
- Fermentation, an anaerobic process, leads to lactic or alcoholic fermentation when oxygen is absent.
- Alcoholic fermentation is detailed, explaining its steps and its role in producing beverages like beer and wine, and in bread making.
- Lactic fermentation is then explained, highlighting its occurrence in yogurt production, red blood cells, and muscle cells during intense exercise.
- The video concludes by mentioning other fermentations, the role of microorganisms, and encourages viewers to like and subscribe.
Chapter 1
The video introduces lactic and alcoholic fermentation, linking them to the glycolysis process of cellular respiration.
- The video starts with an introduction to lactic and alcoholic fermentation.
- A reference is made to cellular respiration, highlighting glycolysis as a phase relevant to fermentation.
- Glycolysis, occurring in the cytoplasm under anaerobic conditions, transforms glucose into 2 pyruvates, 2 ATP, and 2 NADH.
Chapter 2
The fermentation process, an anaerobic reaction in the cytoplasm for ATP synthesis, is outlined.
- Fermentation is described as a process used by organisms to derive energy and nutrients from organic compounds.
- It is emphasized that fermentation occurs without oxygen and takes place in the cell cytoplasm.
- The process begins with glycolysis of glucose, leading to the formation of two pyruvate molecules.
Chapter 3
The steps of alcoholic fermentation are explained, including its application in beverages and bread, and the toxicity of alcohol.
- The first step in alcoholic fermentation involves the release of a carboxylase group as carbon dioxide, forming acetaldehyde.
- In the second step, NADH transfers electrons to acetaldehyde, producing ethanol and regenerating NAD+ for glycolysis.
- Yeast performs alcoholic fermentation, used in creating alcoholic beverages and bread, with an alcohol tolerance level of 5-21%.
Chapter 4
The lactic fermentation process is detailed, including its occurrence in yogurt production, red blood cells, and muscle cells.
- Lactic acid fermentation involves the transfer of electrons from NADH to pyruvate, forming lactate.
- Yogurt production and the function of red blood cells in the human body utilize lactic fermentation.
- Lactic acid can accumulate in muscles during intense exercise, causing fatigue.
Chapter 5
The video touches upon other fermentation types, the role of microorganisms, and ends with a call to action for viewers.
- Other types of fermentation exist, but lactic and alcoholic fermentations are the most significant.
- Microorganisms like bacteria and yeasts are involved in food fermentation processes.
- The video concludes with a request for likes and subscriptions, emphasizing that achieving dreams is possible.