Fermentation is a biological process where sugar is converted into acids, gases, or alcohol in the absence of oxygen. The main reactants in fermentation are typically carbohydrates, specifically sugars like glucose. During this process, these sugars are broken down by microorganisms such as yeast or bacteria.
The primary products of fermentation can vary depending on the type of fermentation and the organisms involved. In alcoholic fermentation, which is carried out by yeast, the reactants include glucose, and the primary products are ethanol (alcohol) and carbon dioxide. For example, the equation for alcoholic fermentation can be summed up as:
Glucose ā Ethanol + Carbon Dioxide
On the other hand, in lactic acid fermentation, which occurs in certain bacteria and in human muscle cells under anaerobic conditions, the reactants remain similar – glucose is broken down. The main product here is lactic acid:
Glucose ā Lactic Acid
In summary, fermentation primarily uses sugars as reactants, with the end products differing based on the organisms and conditions, resulting in either alcohol and carbon dioxide or lactic acid.