Alcohol fermentation is done by yeast and some kinds of bacteria. In alcoholic fermentation, pyruvic acid is
alcoholic fermentation
broken down into ethanol and carbon dioxide. Alcoholic fermentation begins after glucose enters the cell. The glucose is broken down into pyruvic acid. This pyruvic acid is then converted to CO2, ethanol, and energy for the cell. These cell gains energy from the break down of the sugar. This process is carried out by yeast enzymes. People have long taken advantage of this process in making bread, beer, and wine. In these products the same microorganism, the yeast is used. The products of alcoholic fermentation have been used in baking and brewing for centuries.
Chemical fermentation
Fermentation is a process of chemical change caused by organisms or their products, usually producing effervescence and heat. When the chemical changes in organic substances produced by the action of enzymes, it
chemical fermentation
includes virtually all chemical reactions of physiological importance. Carbon dioxide is produced when any form of carbon or almost any carbon compound is burned in an excess of oxygen. Many metal carbonates liberate Carbon dioxide when they are heated. For example, calcium carbonate produces carbon dioxide and calcium oxide. The fermentation of glucose during the preparation of ethanol and the alcohol found in beverages produces large quantities of carbon Dioxide.