#lactic acid fermentation

[drawittoknowitmedical]

Biochemistry: Fates of Pyruvate

Click to view the Full Tutorial: Fates of Pyruvate

[cynthiabertelsen]

Preserved Lemons: The New French Staple?

Photo credit: C. Bertelsen Meats preserved in wine become dry and nourishing: they dry out because of the wine; they are nourishing because of the flesh. Preserve din vinegar, they ferment less, because of the vinegar, and are quite nourishing. Meats preserved in salt are less nourishing, as salt deprives them of moisture, but they become lean, dry out, and are sufficiently laxative. Hippocrates,…

Preserved Lemons: The New French Staple?

[jazzeria]

My first sauerkraut (week 1)

I decided to try making sauerkraut for the first time, because I had leftover cabbage and didn’t know what to do with it.  I started with 1/8 head, thinking it would be a lot; but after packing it into a jar (right), I thought I’d try making even more, so processed another 1/4 head (left).  

I read that I should use about 2% to 2.5% of the cabbage’s weight for my salt, and wrote my measurements/recipes on the jar.  To weigh the veg down, I used ziploc bags partially filled with water.  

Jar 1 (larger jar on left): 

490 g cabbage

12 g salt

1/4 tsp dill seed 

1/8 tsp celery seed 

Jar 2 (smaller jar on right): 

324 g cabbage

8 g salt

1/4 tsp carraway seed

Day 0:

I was surprised at how much water came out of the cabbage!  

Day 1

It doesn’t look like much changed.  I think some of the green leaves got greener--or it might just look greener by comparison as the majority of leaves got paler.  

Day 2

Not much colour change, I think the cabbage got paler overall.  But I did see the first signs of gas production! 

It’s alive!  I can tell because it’s farting!  

Day 3

The cabbage started turning yellow.  Gas production continued.  

Day 5 (I forgot to document day 4)

The “green” leaves turned yellow, and overall the cabbage got paler.  Gas production continued.  I think this was the day where I started feeling bold enough to poke the floating leaves back down using a chopstick.  

Day 6

Exciting!  Not much difference since day 5; maybe slightly more gaseous.  There was definitely a “cabbage fart” smell, but like, in a good way, I guess?  

Day 7 

The anticipation--!

[whatisthisthedarkages]

Lactic Acid Fermentation

[wolfbiterk-blog]

Thank you, generic Excedrin knock-off

[studiousness]

fermentation

LACTIC ACID FERMENTATION - 

anaerobic fermentation in which only glycolysis takes place

takes place in prokaryotes and in humans - prokaryotes can only use fermentation because they have no mitochondria for the other parts of cellular respiration - in humans, this is what causes the "burn" in muscle cells during vigorous exercise - lactic acid buildup = muscle pain/fatigue 

ALCOHOLIC FERMENTATION - 

anaerobic process in which only glycolysis takes place

takes place in fungi (ex: yeast)

fungi have mitochondria, but in anaerobic conditions they carry out this process

used in the beer/wine industry

-pyruvate is converted to acetylaldehyde and then ethanol

**only produces 2 ATP, 2 NADH, and 2 CO2