FERMENTASI ASAM LAKTAT

Summary

The video script introduces the process of lactic acid fermentation, a type of anaerobic respiration that produces lactic acid as a byproduct and energy in the absence of oxygen. It discusses the role of lactic acid bacteria in food processing, such as yogurt and fish fermentation, and explains how lactic acid fermentation occurs in the human body, particularly in muscle cells, during strenuous activities leading to muscle fatigue. The script also covers the biochemical steps of glycolysis and the reduction of pyruvate to lactic acid.

Takeaways

• 🌟 Fermentation is a metabolic process that produces energy from complex molecules without the need for oxygen, specifically in the case of lactate fermentation.
• 🔬 Lactate fermentation is an anaerobic respiration process that results in the production of lactate as a byproduct, alongside energy in the form of ATP.
• 🍼 This process is utilized in the dairy industry to produce fermented milk products, such as yogurt, through the action of specific bacteria like Streptococcus and Lactobacillus.
• 🏃‍♂️ In the human body, lactate fermentation occurs under conditions of oxygen deficiency or hypoxia, such as during intense muscle activity, leading to the sensation of fatigue or cramps.
• 🚫 Lactate accumulation in the body can be toxic, causing discomfort like stiffness or cramps, especially if the activity is too strenuous.
• 🧬 The main substrate for lactate fermentation is glucose, which is converted into pyruvate with the help of enzymes, particularly lactate dehydrogenase.
• 🔄 Lactate fermentation involves two stages: homolactic fermentation, which converts glucose directly into lactate, and heterolactic fermentation, which also produces ethanol and carbon dioxide.
• 🔄 Glycolysis is a key part of lactate fermentation, consisting of 10 steps that convert glucose into two molecules of pyruvate, generating 2 ATP, 2 NADH, and 2 ADP.
• 🧬 The reduction of pyruvate is a part of lactate fermentation where pyruvate is reduced to lactate, utilizing NADH and releasing hydrogen ions.
• 🍴 Lactic acid bacteria (LAB) play a crucial role in food fermentation, including the production of yogurt and fish-based products like 'peda', contributing to flavor and preservation.
• 🧫 Specific genera of LAB involved in food fermentation include Lactococcus, Streptococcus, Gluconobacter, and Bifidobacterium, each with unique physiological properties and benefits.

Q & A

What is the main product of lactic acid fermentation?

The main product of lactic acid fermentation is lactic acid.

What is the difference between aerobic and anaerobic respiration?

Aerobic respiration requires oxygen to produce energy, while anaerobic respiration, such as lactic acid fermentation, does not require oxygen.

Which bacteria are commonly used in dairy fermentation?

Bacteria commonly used in dairy fermentation include Lactococcus, Streptococcus, and Lactobacillus.

What is the role of lactic acid in the human body during anaerobic conditions?

During anaerobic conditions or hypoxia, lactic acid fermentation in the human body produces energy and lactic acid, which can accumulate in muscles causing a feeling of fatigue or cramps.

What are the two stages of lactic acid fermentation?

The two stages of lactic acid fermentation are the homolactic fermentation, which produces only lactic acid, and the heterolactic fermentation, which produces lactic acid, ethanol, and carbon dioxide.

How does the accumulation of lactic acid in muscles affect the body?

The accumulation of lactic acid in muscles can cause a sensation of fatigue, stiffness, or even cramps, especially after intense physical activity.

What is glycolysis and how does it relate to lactic acid fermentation?

Glycolysis is a metabolic pathway that converts glucose into pyruvate, producing energy in the form of ATP. It is the initial step in lactic acid fermentation, where pyruvate is then reduced to lactic acid.

What is the role of the enzyme lactate dehydrogenase in lactic acid fermentation?

Lactate dehydrogenase is the enzyme that catalyzes the conversion of pyruvate to lactic acid during lactic acid fermentation.

How does the fermentation process contribute to the production of yogurt?

In the production of yogurt, lactic acid bacteria such as Streptococcus salivarius subsp. thermophilus and Lactobacillus bulgaricus ferment lactose to produce lactic acid, which lowers the pH and causes the milk proteins to coagulate, forming the yogurt gel.

What are the main ingredients used in the fermentation process of fish to make fish paste (peda)?

The main ingredients used in the fermentation process of fish to make fish paste (peda) are high-fat fish such as mackerel, tuna, or similar fish species.

Which microorganisms are involved in the fermentation process of fish paste (peda)?

Microorganisms involved in the fermentation of fish paste (peda) include Lactobacillus plantarum, Lactobacillus curvatus, Lactobacillus morinus, and Streptococcus thermophilus.