okay i am writing a report on alcoholic fermentation and i am totally confused! I’ve been trying to research what enzymes are used and what their specific roles are in the alcoholic fermentation process and ive gotten information sure, but various website are telling me different things (different enzymes that are used). So this made me wonder if the enzymes activated in this process depends on the sugar used? For example if dextrose was used would different enzymes decompose that sugar opposed to if glucose was used?
i hope this makes sense!
Would really love an answer ASAP because my deadline is coming up fast! Thanks so much! 🙂
Well, if we talk about the upstream pathway of fermentation, than of course it depends on the sugar used. If we talk about downstream pathway, than it depends on organism and what kind of fermentation it does (whether it produces ethanol, butanol or whatever)
by upstream pathway, I mean the part, where di oligo/polysaccharides are broken into monosaccharides and particular monosaccharides are converted into glucose.
by the downstream pathway I mean the glycolysis and the fermentation