Humans have learned ways of making use of these metabolic wastes. Ethanol fermentation carried out by yeast (a variety of single-celled fungi) is of great historical, economic, and cultural importance. Breads and pastries, wine, beer, liquor, and soy sauce are all products of fermentation.
Gut flora : Microorganisms that live in the digestive track of animals. Bacteria make up most of the gut flora, but it also consists of fungi and protozoa. It is a symbiotic relationship between gut flora and humans. It has many functions such as fermenting unused energy substrates, training the immune system, preventing growth of harmful bacteria and producing vitamins for the host.
Alcoholic Beverage Industry : Used to make wine and beer. World estimates for beer consumption are about 22 million gallons annually.
Food Industry : It is estimated that about one-third of all the food we consume is fermented. Fermentation is one of the oldest known food preservation techniques. It was a key method of extending the life of foods, allowing them to be available and eaten safely, in times of scarcity of seasonal non-availability. These methods helped allow the transition from hunting and gathering to organized food cultivation and storage, which took place some ten to fifteen thousand years ago in the Middle East. Examples
of foods include:bread, pickles, cheese, milk products, and soy sauce.
Cultural importance: The production, consumption, and enjoyment of different fermented foods reflects the diversity of cultures and cuisines that make up our varied world. In Chinese and Japanese cuisines, shoyu, or soy sauce, is added almost universally to dishes, while the Indian vegetarian diet depends on fermented
cereals and legumes, often in combinations, as in dosas and vadas.The art and science of fermenting meat to a wide range of salamis are vital to the enjoyment of Eastern and Central Europeans, while Italian food
market stall holders proudly display their mold-covered fermented sausages and traditional cheeses.
As people migrate, they normally carry their traditional fermented food practices with them. The range of
fermented cheeses and meats in Latin America reflects the European origins of these populations, and the wineries of Chile were originally established by French families. Consumers of imported wine, chocolate, coffee, or tea are all beneficiaries of the internationalism and significance of fermented food.
Exercise: Under normal conditions, animals such as humans catabolize glucose by aerobic respiration. However, during strenuous exercise, muscle cells respire glucose faster than oxygen can be supplied. Under such conditions, oxidative respiration slows down and lactate fermentation.
Gut flora : Microorganisms that live in the digestive track of animals. Bacteria make up most of the gut flora, but it also consists of fungi and protozoa. It is a symbiotic relationship between gut flora and humans. It has many functions such as fermenting unused energy substrates, training the immune system, preventing growth of harmful bacteria and producing vitamins for the host.
Alcoholic Beverage Industry : Used to make wine and beer. World estimates for beer consumption are about 22 million gallons annually.
Food Industry : It is estimated that about one-third of all the food we consume is fermented. Fermentation is one of the oldest known food preservation techniques. It was a key method of extending the life of foods, allowing them to be available and eaten safely, in times of scarcity of seasonal non-availability. These methods helped allow the transition from hunting and gathering to organized food cultivation and storage, which took place some ten to fifteen thousand years ago in the Middle East. Examples
of foods include:bread, pickles, cheese, milk products, and soy sauce.
Cultural importance: The production, consumption, and enjoyment of different fermented foods reflects the diversity of cultures and cuisines that make up our varied world. In Chinese and Japanese cuisines, shoyu, or soy sauce, is added almost universally to dishes, while the Indian vegetarian diet depends on fermented
cereals and legumes, often in combinations, as in dosas and vadas.The art and science of fermenting meat to a wide range of salamis are vital to the enjoyment of Eastern and Central Europeans, while Italian food
market stall holders proudly display their mold-covered fermented sausages and traditional cheeses.
As people migrate, they normally carry their traditional fermented food practices with them. The range of
fermented cheeses and meats in Latin America reflects the European origins of these populations, and the wineries of Chile were originally established by French families. Consumers of imported wine, chocolate, coffee, or tea are all beneficiaries of the internationalism and significance of fermented food.
Exercise: Under normal conditions, animals such as humans catabolize glucose by aerobic respiration. However, during strenuous exercise, muscle cells respire glucose faster than oxygen can be supplied. Under such conditions, oxidative respiration slows down and lactate fermentation.