Fermentation Process in Bacteria

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Fermentation process in bacteria Briefly, The American Heritage Dictionary defines fermentation as the chemical reaction that splits complex organic compounds into relatively simple substances. Otherwise, fermentation is commonly known as the formation of alcohol from sugar. Moreover, Louis Pasteur (1822-1895) often called the Father of Microbiology, conducts a series of careful experiments that answered the question “What causes fermentation?” By introducing bacteria (microorganisms) and yeast cells (small single-cell fungus) into different flasks of sterile grape juice, he proved that bacteria ferment grape juice to produce acids, and that yeast cells ferment grape juice to produce alcohol. (Bauman, Robert W., Pg 11). In general, people are accustomed to associating the presence of bacteria with disease; when in reality, the majority of bacteria are not harmful to animals, humans, or crops. In many ways, bacteria are beneficial to us; for example, dead plants and animals are degraded by bacteria (and fungi) to release phosphorus, sulfur, nitrogen, and carbon back into the air, soil, and water to be used by new generations of organisms. Such is this fact, that if no bacteria or microbes existed, then, the world would be buried under the petrified copses of uncountable dead organisms. (Bauman, Robert W., Pg 5). So, what is the role of bacteria in fermentation? During Pasteur’s time, the people, and a distillery in the French town of Lille thought that the transformation of sugar to alcohol was purely a chemical reaction. They approached Pasteur, who had certainly been thinking about this issue; for on the notes for a class he was teaching at the University, he had scribbled: “What fermentation consists of. Mysterious character of the phenomenon.” He then began working with the tools of the time and found that some of the compounds in it were chemicals that

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