ALCOHOLIC FERMENTATION
Alcoholic Fermentation is a type of cellular respiration which does not involve oxygen (anaerobic respiration) and involves the breaking down of glucose to pyruvic acid and then finally ethanol.
Alcoholic fermentation is done by certain types of bacteria, including yeast. These microorganisms turn glucose into ethyl alcohol and carbon dioxide.This process begins after glucose enters the cell. The glucose is broken down into pyruvic acid. Afterwards, the pyruvic acid is converted into CO2, ethanol, and energy for the cell. We, humans have taken advantage of this process in the making of bread, beer and other alcoholic drinks. In the making of those products, the microorganism Saccharomyces Cerevisae [1] is used, also known as common yeast.
Yeast is used in the making of bread because of its bubble making powers (because of the CO2 being released), which makes the bread expand, which is kind of awesome. This process doesn't take too long, that's why not a lot of alcohol is released during the fermentation. That explains why you won't get charged with a DUI after eating bread!
Bibliography:
[1] http://www.icr.org/article/glycolysis-alcoholic-fermentation/
Morton, J. S. 1980. Glycolysis and Alcoholic Fermentation. Acts & Facts. 9 (12). (cited, march 2014)
By: Valeria Arias, Laura Ibañez, Carolina Lopez, Juan Felipe Vasquez.
