Jump to content

Talk:Fermentation

Page contents not supported in other languages.
From Wikipedia, the free encyclopedia
[edit]

Hello fellow Wikipedians,

I have just modified 2 external links on Fermentation. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:

When you have finished reviewing my changes, you may follow the instructions on the template below to fix any issues with the URLs.

This message was posted before February 2018. After February 2018, "External links modified" talk page sections are no longer generated or monitored by InternetArchiveBot. No special action is required regarding these talk page notices, other than regular verification using the archive tool instructions below. Editors have permission to delete these "External links modified" talk page sections if they want to de-clutter talk pages, but see the RfC before doing mass systematic removals. This message is updated dynamically through the template {{source check}} (last update: 5 June 2024).

  • If you have discovered URLs which were erroneously considered dead by the bot, you can report them with this tool.
  • If you found an error with any archives or the URLs themselves, you can fix them with this tool.

Cheers.—InternetArchiveBot (Report bug) 02:41, 24 January 2018 (UTC)[reply]

mutations

[edit]

I changed 1970s to 1930s based on web research such as https://books.google.ca/books?id=VKlHKIvrogUC&pg=PA706&lpg=PA706&dq=microorganisms+could+be+mutated+with+physical+and+chemical+treatments&source=bl&ots=r58Hy2VPaO&sig=HJ73BJRZvJ_VzO3Mf9H4LyDIopQ&hl=en&sa=X&ved=0ahUKEwj1t5ew-NXZAhUr4YMKHfdWBaAQ6AEIJzAA#v=onepage&q=microorganisms%20could%20be%20mutated%20with%20physical%20and%20chemical%20treatments&f=false


I also removed the ad for BioTork - natural selection of yeasts especially for wine is centuries old - not a modern invention. Other approaches to advancing the fermentation industry has been done by companies such as BioTork, a biotechnology company that naturally evolves microorganisms to improve fermentation processes. This approach differs from the more popular genetic modification, which has become the current industry standard. — Preceding unsigned comment added by 198.103.184.76 (talk) 19:50, 5 March 2018 (UTC)[reply]


Problems with opening paragraph. What kind of fermentation is this article about?

[edit]

The opening paragraph seems to be strictly defining fermentation in terms of the biochemical definition of anaerobic fermentation. However, this is contradicted by the fist subsection, which includes both anaerobic and aerobic fermentation, and the broader definitions of fermentation in food processing where fermentation is any process involving microorganisms which transforms a foodstuff in a desirable way. I propose that the opening paragraph be re-written to better reflect the multiple definitions of the word "fermentation." Thoughts?

Saberus (talk) 08:28, 26 October 2018 (UTC)[reply]

it would be great if you could provide a balanced introduction to this topic, because the term is widely used and many readers are seeking a general understanding. The catch to some extent, is that fermentation may have some very specialized meanings that, if pushed, are not net helpful. Thanking you in advance.--Smokefoot (talk) 00:03, 27 October 2018 (UTC)[reply]
I took a crack at it. Saberus (talk) 06:41, 27 October 2018 (UTC)[reply]
Looks good. Thanks! RockMagnetist (DCO visiting scholar) (talk) 16:04, 2 November 2018 (UTC)[reply]

Wiki Education assignment: Science Communication

[edit]

This article was the subject of a Wiki Education Foundation-supported course assignment, between 5 January 2022 and 4 April 2022. Further details are available on the course page. Student editor(s): Jakh8640 (article contribs).

Wiki Education assignment: The Microbiology of College Life

[edit]

This article was the subject of a Wiki Education Foundation-supported course assignment, between 23 January 2023 and 12 May 2023. Further details are available on the course page. Student editor(s): AVV26CU (article contribs).

— Assignment last updated by Yp337 (talk) 20:14, 12 May 2023 (UTC)[reply]

Use of "In this Essay"

[edit]

In the final sentence of the first paragraph of the Post 1930s section it says: "In this essay, we will explore the key developments in fermentation technology since the 1930s and the impact they have had on the global market for fermented products."

is that supposed to be there? looks like a sloppy copy & paste job. 72.39.82.248 (talk) 23:16, 12 June 2023 (UTC)[reply]

Wiki Education assignment: EEB 4611-5611-Biogeochemical Processes

[edit]

This article was the subject of a Wiki Education Foundation-supported course assignment, between 19 January 2025 and 4 May 2025. Further details are available on the course page. Student editor(s): Hhdvorak (article contribs). Peer reviewers: Nguy4986, Sarah.jaco, Sepolitsch.

— Assignment last updated by Sepolitsch (talk) 12:12, 11 April 2025 (UTC)[reply]

Anaerobic glycolysis

[edit]

It's difficult to explain the difference between anaerobic glycolysis and fermentation. Anaerobic glycolysis is the general term that applies to all organisms that can convert glucose to ethanol or lactate. Fermentation is a related term that came mostly from the industrial processes.

When referring to the production of lactate in human tissues, we use anaerobic glycolysis instead of fermentation but that doesn't mean that the term "anaerobic glycolysis" is restricted to humans or multicellular animals. Yeast and bacteria also carry out anaerobic glycolysis.

We probably should have merged "Fermentation" with "Anaerobic glycolysis" rather than the other way around. Genome42 (talk) 21:43, 3 July 2025 (UTC)[reply]

As far as I know, Fermentation is commonly the name used by most biologists for the metabolic process, and Anaerobic Glycolysis is the term used by physicians specifically to describe the occurrence of lactate formation in animal cells. (Since when was "fermentation" strictly an industyl/production terminolog, not a biological process/chemistry terminology?)y The term "Anaerobic Glycolysis" would imply that there even is such a thing as "Aerobic Glycolysis"; there isn't, and glycolysis (the pathway itself) is still just the same thing, regardless whether the metabolic context was fermentative, anaerobic, or aerobic. The term "anaerobic glycolysis" would be redundant since glycolysis was never Aerobic to begin with anyway, it's just a series of catabolic reactions breaking down sugar molecules (hence glyco-lysis); "aerobic" would refer to the electron transport chain of bacteria and mitochondria, where it actually involves oxygen.
By the way, lactic acid and lactate are pretty much the same thing; lactate is just the conjugate base and is normally the form lactic acid takes inside cells. But yeah, the subsection should be renamed Lactate. CheckNineEight (talk) 06:44, 4 July 2025 (UTC)[reply]

Lactic acid vs. lactate

[edit]

It's a common misconception that anaerobic glycolysis produces lactic acid. The actual product is lactate, NOT lactic acid. The reaction is catalyzed by Lactate dehydrogenase and if you check that article you can see that the product is lactate, not lactic acid.

The entire "Lactic acid" section needs to be renamed and re-written, including the equations. This is not the place to get into the controversial aspects of human physiology and whether there can be additional protons produced when lactate is produced. We just need to present the correct biochemistry and the correct equations.

(The figures are correct.) Genome42 (talk) 22:15, 3 July 2025 (UTC)[reply]

Retrieved from "https://en.wikipedia.org/w/index.php?title=Talk:Fermentation&oldid=1298717623"