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Fermentation is a type of anaerobic metabolism that harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic molecules, such as glucose or other sugars, are catabolized and their electrons are transferred to other organic molecules (cofactors, coenzymes, etc.). Anaerobic glycolysis is a related…
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| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| Fermentation | is a | type of anaerobic metabolism that harnesses the redox potential of the reactants to make adenosine triphosphate | 0.90 | text |
| Fermentation | is a | enzyme catalyzed reaction with the goal of either changing the initial substrate or forming a useful byproduct | 0.90 | text |
| Fermentation | is a | most common and oldest anthropogenic use of fermentation as it was a method to preserve food | 0.90 | text |
| Fermentation | is a | type of fermentation used by microbes that are able to utilize glyoxylate as a nitrogen source.OtherOther types of fermentation include mixed acid fermentation | 0.90 | text |
| Fermentation | is a | type of fermentation used by microbes that are able to utilize glyoxylate as a nitrogen source | 0.90 | text |
| Fermentation | is a | variation of batch fermentation where some of the ingredients are added during the fermentation | 0.90 | text |
| animals | instance of | usually multicellular organisms | 0.80 | text |
| the gastrointestinal tract | instance of | The fermenting microbes are most frequently found in host-associated habitats | 0.80 | text |
| but also sediments | instance of | The fermenting microbes are most frequently found in host-associated habitats | 0.80 | text |
| food | instance of | The fermenting microbes are most frequently found in host-associated habitats | 0.80 | text |
| and other habitats | instance of | The fermenting microbes are most frequently found in host-associated habitats | 0.80 | text |
| ATP | instance of | the goal is usually to obtain useful metabolic products | 0.80 | text |
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