Experiments with fungi part 2: fermentation

Dale, Michele, and Hetherington, Shane (1996) Experiments with fungi part 2: fermentation. Australian Science Teachers Journal, 42 (2). pp. 34-35.

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For humans, one of the most beneficial characteristics of the fungi is heir ability to use a wide range of substrates to produce useful chemicals. Fungi can use a variety of biochemical pathways to metabolise carbohydrates in order to release energy. One of the most useful processes for commercial application is that of fermentation. Fermentation involves the breakdown of carbohydrates in the absence of oxygen, in contrast to the more familiar process of respiration, where carbohydrates are metabolised in the presence of oxygen, yielding carbon dioxide and water. The type of fermentation depends on the substrate and end-products. Fermentation processes can yield products such as lactate, formate, pyruvic acid, acetate, and hydrogen. This article provides details of three experiments with alcoholic fermentation by yeasts, which yields carbon dioxide and ethanol.

Item ID: 54118
Item Type: Article (Short Note)
ISSN: 0045-0855
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Date Deposited: 18 Jul 2018 02:01
FoR Codes: 13 EDUCATION > 1303 Specialist Studies in Education > 130313 Teacher Education and Professional Development of Educators @ 80%
06 BIOLOGICAL SCIENCES > 0605 Microbiology > 060505 Mycology @ 20%
SEO Codes: 93 EDUCATION AND TRAINING > 9302 Teaching and Instruction > 930202 Teacher and Instructor Development @ 100%
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