Fermentation

From Wikipedia, the free encyclopedia

https://en.wikipedia.org/wiki/Fermentation

Phylogenetic tree of bacteria and archaea, highlighting those that carry out fermentation. Their end products are also highlighted. Figure modified from Hackmann (2024).

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 term used to describe the occurrence of fermentation in organisms (usually multicellular organisms such as animals) when aerobic respiration cannot keep up with the ATP demand, due to insufficient oxygen supply or anaerobic conditions.

Fermentation is important in several areas of human society. Humans have used fermentation in the production and preservation of food for 13,000 years. It has been associated with health benefits, unique flavor profiles, and making products have better texture. Humans and their livestock also benefit from fermentation from the microbes in the gut that release end products that are subsequently used by the host for energy. Perhaps the most commonly known use for fermentation is at an industrial level to produce commodity chemicals, such as ethanol and lactate. Ethanol is used in a variety of alcoholic beverages (beers, wine, and spirits) while lactate can be neutralized to lactic acid and be used for food preservation, as a curing agent, or as a flavoring agent.

This complex metabolism utilizes a wide variety of substrates and can form nearly 300 different combinations of end products. Fermentation occurs in both prokaryotes and eukaryotes. The discovery of new end products and new fermentative organisms suggests that fermentation is more diverse than what has been studied.

Definition

A variety of definitions have been proposed throughout the years, but the simplest and most recent definition of fermentation proposed is "catabolism where organic compounds are both the electron donor and acceptor." This definition distinguishes fermentation from aerobic respiration (when oxygen is the acceptor) and types of anaerobic respiration (when an inorganic species is the acceptor). However, this definition does not encompass all forms of fermentation. For example, propionate fermentation which uses H₂ as an electron donor, or the second step of butyrate fermentation where CO₂ can act as an electron acceptor. Thus, it is simplest to use this definition while acknowledging that protons can also be used as electron donors and CO₂ as acceptors.

In 1876, before the discovery of anaerobic respiration, Louis Pasteur described it as "la vie sans air" (life without air). It was also common for fermentation to be defined based on how fermentation forms ATP which was catabolism that forms ATP through only substrate-level phosphorylation.

Industrial fermentation is another type of fermentation that is defined loosely as a large-scale biological manufacturing process; however, this definition focuses on the process of manufacturing rather than metabolic details.

Biological role and prevalence

Fermentation can be used by organisms to generate a net gain of ATP from exogenous sources of organic molecules, such as glucose. It was not a net source of energy in the earliest forms of life because they were mostly single cell organisms living in the ocean and the ocean does not contain significant concentrations of complex organic molecules.

Because fermentation does not need an exogenous electron acceptor, it is able to occur regardless of the environmental conditions. However, the primary disadvantage of fermentation is that fermentation is relatively inefficient and produces between 2 and 5 ATP molecules per glucose versus 32 ATP molecules during aerobic respiration.

Over 25% of bacteria and archaea carry out fermentation. Fermentation is especially prevalent in prokaryotes of the phylum Bacillota, but is most rare in Actinomycetota, according to phylogenetic analysis. The fermenting microbes are most frequently found in host-associated habitats such as the gastrointestinal tract, but also sediments, food, and other habitats. Both bacteria and archaea share the capacity for fermentation, leading to a wide variety of organic end products. The most common fermentation products include lactate, acetate, ethanol, carbon dioxide (CO₂), succinate, hydrogen (H₂), propionate, and butyrate.

In humans, fermentation pathways occur in health, as in exercising, and in disease, as in sepsis and hemorrhagic shock, providing energy for a period ranging from 10 seconds to 2 minutes. During this time, it can augment the energy produced by aerobic metabolism, but is limited by the buildup of lactate. Rest eventually becomes necessary.

Substrates and products of fermentation

The most common substrates and products of fermentation. Figure modified from Hackmann (2024).

Like many biochemical reactions, fermentation is an enzyme catalyzed reaction with the goal of either changing the initial substrate or forming a useful byproduct. When naturally occurring fermentation is carried out by microbes, the goal is usually to obtain useful metabolic products such as ATP, pyruvate, or lactic acid. The substrates used in this type of fermentation are often simple sugars (carbohydrates) that serve as a carbon source and this type of fermentation can be carried out by microbes and humans.

Food as a substrate for fermentation is the most common and oldest anthropogenic use of fermentation as it was a method to preserve food. This includes cereal, dairy products, rice, honey, bread, and beers. This type of naturally occurring fermentation continues to be harnessed by humans for preservative effects, flavor profiles, and texture profiles. Advances in fermentation has led to the engineering and industrialization of specific microbes and substrates in order to obtain certain flavor and texture profiles – this is most obvious when observing beer fermentation.

Biochemical overview

Overview of the biochemical pathways for fermentation of glucose. Figure modified from Hackmann (2024).

When an organic compound is fermented, it is broken down to a simpler molecule and releases electrons. The electrons are transferred to a redox cofactor, which, in turn, transfers them to an organic compound. ATP is generated in the process, and it can be formed via substrate-level phosphorylation or by ATP synthase.

When glucose is fermented, it enters glycolysis or the pentose phosphate pathway and is converted to pyruvate. From pyruvate, pathways branch out to form a number of end products (e.g. lactate). At several points, electrons are released and accepted by redox cofactors (NAD and ferredoxin). At later points, these cofactors donate electrons to their final acceptor and become oxidized. ATP is also formed at several points in the pathway.

The biochemical pathways of fermentation of glucose in poster format. Figure modified from Hackmann (2024).

Biochemistry of individual products

Ethanol

Main article: Ethanol fermentation

Yeast and other anaerobic microorganisms can convert the pyruvate produced from the oxidation of glucose by a glycolysis pathway to ethanol and CO₂. In ethanol fermentation, one glucose molecule is converted into two ethanol molecules and two carbon dioxide (CO₂) molecules. It is used to make bread dough rise: the carbon dioxide forms bubbles, expanding the dough into a foam. The ethanol is the intoxicating agent in alcoholic beverages such as wine, beer and liquor. Fermentation of feedstocks, including sugarcane, maize, and sugar beets, produces ethanol that is added to gasoline. In some species of fish, such as carp, it provides energy when oxygen is scarce (along with lactic acid fermentation).

Before fermentation, a glucose molecule breaks down into two pyruvate molecules (glycolysis). The energy from this exothermic reaction is used to bind inorganic phosphates to ADP, which converts it to ATP, and convert NAD⁺ to NADH. The pyruvates break down into two acetaldehyde molecules and give off two carbon dioxide molecules as waste products. The acetaldehyde is reduced into ethanol using the energy and hydrogen from NADH, and the NADH is oxidized into NAD⁺ so that the cycle may repeat. The reaction is catalyzed by the enzymes pyruvate decarboxylase and alcohol dehydrogenase.

History of bioethanol fermentation

The history of ethanol as a fuel spans several centuries and is marked by a series of significant milestones. Samuel Morey, an American inventor, was the first to produce ethanol by fermenting corn in 1826. However, it was not until the California Gold Rush in the 1850s that ethanol was first used as a fuel in the United States. Rudolf Diesel demonstrated his engine, which could run on vegetable oils and ethanol, in 1895, but the widespread use of petroleum-based diesel engines made ethanol less popular as a fuel. In the 1970s, the oil crisis reignited interest in ethanol, and Brazil became a leader in ethanol production and use. The United States began producing ethanol on a large scale in the 1980s and 1990s as a fuel additive to gasoline, due to government regulations. Today, ethanol continues to be explored as a sustainable and renewable fuel source, with researchers developing new technologies and biomass sources for its production.

• 1826: Samuel Morey, an American inventor, was the first to produce ethanol by fermenting corn. However, ethanol was not widely used as a fuel until many years later. (1)
• 1850s: Ethanol was first used as a fuel in the United States during the California gold rush. Miners used ethanol as a fuel for lamps and stoves because it was cheaper than whale oil. (2)
• 1895: German engineer Rudolf Diesel demonstrated his engine, which was designed to run on vegetable oils, including ethanol. However, the widespread use of diesel engines fueled by petroleum made ethanol less popular as a fuel. (3)
• 1970s: The oil crisis of the 1970s led to renewed interest in ethanol as a fuel. Brazil became a leader in ethanol production and use, due in part to government policies that encouraged the use of biofuels. (4)
• 1980s–1990s: The United States began to produce ethanol on a large scale as a fuel additive to gasoline. This was due to the passage of the Clean Air Act in 1990, which required the use of oxygenates, such as ethanol, to reduce emissions. (5)
• 2000s–present: There has been continued interest in ethanol as a renewable and sustainable fuel. Researchers are exploring new sources of biomass for ethanol production, such as switchgrass and algae, and developing new technologies to improve the efficiency of the fermentation process. (6)

Lactate

Main article: Lactic acid fermentation See also: Mixed acid fermentation, Lactate shuttle hypothesis, and Lactic acidosis

Pyruvate is the terminal electron acceptor in lactic acid fermentation, and homolactic fermentation (producing only lactic acid) is the simplest type of fermentation. Pyruvate from glycolysis undergoes a simple redox reaction, forming lactic acid. Overall, one molecule of glucose (or any six-carbon sugar) is converted to two molecules of lactic acid:

C₆H₁₂O₆ → 2 CH₃CHOHCOOH

It occurs in the muscles of animals when they need energy faster than the blood can supply oxygen. (In mammals, lactate can be transformed by the liver back into glucose using the Cori cycle.) It also occurs in some kinds of bacteria (such as lactobacilli) and some fungi. It is the type of bacteria that convert lactose into lactic acid in yogurt, giving it its sour taste. These lactic acid bacteria can carry out either homolactic fermentation, where the end-product is mostly lactic acid, or heterolactic fermentation, where some lactate is further metabolized to ethanol and carbon dioxide (via the phosphoketolase pathway), acetate, or other metabolic products, e.g.:

C₆H₁₂O₆ → CH₃CHOHCOOH + C₂H₅OH + CO₂

If lactose is fermented (as in yogurts and cheeses), it is first converted into glucose and galactose (both six-carbon sugars with the same atomic formula):

C₁₂H₂₂O₁₁ + H₂O → 2 C₆H₁₂O₆

Heterolactic fermentation is in a sense intermediate between lactic acid fermentation and other types, e.g. alcoholic fermentation. Reasons to go further and convert lactic acid into something else include:

• The acidity of lactic acid impedes biological processes. This can be beneficial to the fermenting organism as it drives out competitors that are unadapted to the acidity. As a result, the food will have a longer shelf life (one reason foods are purposely fermented in the first place); however, beyond a certain point, the acidity starts affecting the organism that produces it.
• The high concentration of lactic acid (the final product of fermentation) drives the equilibrium backwards (Le Chatelier's principle), decreasing the rate at which fermentation can occur and slowing down growth.
• Ethanol, into which lactic acid can be easily converted, is volatile and will readily escape, allowing the reaction to proceed easily. CO₂ is also produced, but it is only weakly acidic and even more volatile than ethanol.
• Acetic acid (another conversion product) is acidic and not as volatile as ethanol; however, in the presence of limited oxygen, its creation from lactic acid releases additional energy. It is a lighter molecule than lactic acid, forming fewer hydrogen bonds with its surroundings (due to having fewer groups that can form such bonds), thus is more volatile and will also allow the reaction to proceed more quickly.
• If propionic acid, butyric acid, and longer monocarboxylic acids are produced, the amount of acidity produced per glucose consumed will decrease, as with ethanol, allowing faster growth.

Hydrogen gas

Main article: Fermentative hydrogen production

Hydrogen gas is produced in many types of fermentation as a way to regenerate NAD⁺ from NADH. Electrons are transferred to ferredoxin, which in turn is oxidized by hydrogenase, producing H₂. Hydrogen gas is a substrate for methanogens and sulfate reducers, which keep the concentration of hydrogen low and favor the production of such an energy-rich compound, but hydrogen gas at a fairly high concentration can nevertheless be formed, as in flatus.

For example, Clostridium pasteurianum ferments glucose to butyrate, acetate, carbon dioxide, and hydrogen gas. The reaction leading to acetate is:

C₆H₁₂O₆ + 4 H₂O → 2 CH₃COO⁻ + 2 HCO₃⁻ + 4 H⁺ + 4 H₂

Glyoxylate

Glyoxylate fermentation is a type of fermentation used by microbes that are able to utilize glyoxylate as a nitrogen source.

Other

Other types of fermentation include mixed acid fermentation, butanediol fermentation, butyrate fermentation, caproate fermentation, and acetone–butanol–ethanol fermentation.

In the broader sense

In food and industrial contexts, any chemical modification performed by a living being in a controlled container can be termed "fermentation". The following do not fall into the biochemical sense, but are called fermentation in the larger sense:

Alternative protein

Further information: List of fermented foods

Fermentation is used to produce the heme protein found in the Impossible Burger.

Fermentation can be used to make alternative protein sources. It is commonly used to modify existing protein foods, including plant-based ones such as soy, into more flavorful forms such as tempeh and fermented tofu.

More modern "fermentation" makes recombinant protein to help produce meat analogue, milk substitute, cheese analogues, and egg substitutes. Some examples are:

• Recombinant myoglobin for faux meat (Motif Foodworks)
• Recombinant leghemoglobin for faux meat (Impossible Foods)
• Recombinant whey protein for dairy replacement (Perfect Day)
• Recombinant casein protein for dairy replacements (Those Vegan Cowboys)
• Recombinant egg white (EVERY)

Heme proteins such as myoglobin and hemoglobin give meat its characteristic texture, flavor, color, and aroma. The myoglobin and leghemoglobin ingredients can be used to replicate this property, despite them coming from a vat instead of meat.

Enzymes

Industrial fermentation can be used for enzyme production, where proteins with catalytic activity are produced and secreted by microorganisms. The development of fermentation processes, microbial strain engineering and recombinant gene technologies has enabled the commercialization of a wide range of enzymes. Enzymes are used in all kinds of industrial segments, such as food (lactose removal, cheese flavor), beverage (juice treatment), baking (bread softness, dough conditioning), animal feed, detergents (protein, starch and lipid stain removal), textile, personal care and pulp and paper industries.

Modes of industrial operation

Most industrial fermentation uses batch or fed-batch procedures, although continuous fermentation can be more economical if various challenges, particularly the difficulty of maintaining sterility, can be met.

Batch

In a batch process, all the ingredients are combined and the reactions proceed without any further input. Batch fermentation has been used for millennia to make bread and alcoholic beverages, and it is still a common method, especially when the process is not well understood. However, it can be expensive because the fermentor must be sterilized using high pressure steam between batches. Strictly speaking, there is often addition of small quantities of chemicals to control the pH or suppress foaming.

Batch fermentation goes through a series of phases. There is a lag phase in which cells adjust to their environment; then a phase in which exponential growth occurs. Once many of the nutrients have been consumed, the growth slows and becomes non-exponential, but production of secondary metabolites (including commercially important antibiotics and enzymes) accelerates. This continues through a stationary phase after most of the nutrients have been consumed, and then the cells die.

Fed-batch

See also: Fed-batch culture

Fed-batch fermentation is a variation of batch fermentation where some of the ingredients are added during the fermentation. This allows greater control over the stages of the process. In particular, production of secondary metabolites can be increased by adding a limited quantity of nutrients during the non-exponential growth phase. Fed-batch operations are often sandwiched between batch operations.

Open

The high cost of sterilizing the fermentor between batches can be avoided using various open fermentation approaches that are able to resist contamination. One is to use a naturally evolved mixed culture. This is particularly favored in wastewater treatment, since mixed populations can adapt to a wide variety of wastes. Thermophilic bacteria can produce lactic acid at temperatures of around 50 °Celsius, sufficient to discourage microbial contamination; and ethanol has been produced at a temperature of 70 °C. This is just below its boiling point (78 °C), making it easy to extract. Halophilic bacteria can produce bioplastics in hypersaline conditions. Solid-state fermentation adds a small amount of water to a solid substrate; it is widely used in the food industry to produce flavors, enzymes and organic acids.

Continuous

In continuous fermentation, substrates are added and final products removed continuously. There are three varieties: chemostats, which hold nutrient levels constant; turbidostats, which keep cell mass constant; and plug flow reactors in which the culture medium flows steadily through a tube while the cells are recycled from the outlet to the inlet. If the process works well, there is a steady flow of feed and effluent and the costs of repeatedly setting up a batch are avoided. Also, it can prolong the exponential growth phase and avoid byproducts that inhibit the reactions by continuously removing them. However, it is difficult to maintain a steady state and avoid contamination, and the design tends to be complex. Typically the fermentor must run for over 500 hours to be more economical than batch processors.

History of the use of fermentation

Main article: Fermentation in food processing

The use of fermentation, particularly for beverages, has existed since the Neolithic and has been documented dating from 7000 to 6600 BCE in Jiahu, China, 5000 BCE in India, Ayurveda mentions many Medicated Wines, 6000 BCE in Georgia, 3150 BCE in ancient Egypt, 3000 BCE in Babylon, 2000 BCE in pre-Hispanic Mexico, and 1500 BC in Sudan. Fermented foods have a religious significance in Judaism and Christianity. The Baltic god Rugutis was worshiped as the agent of fermentation.

Louis Pasteur in his laboratory

The 'father of modern chemistry', Antoine Lavoisier, had viewed fermentation as a simple chemical reaction and rejected the notion that living organisms could be involved. By the 19th century, this was seen as vitalism, which was lampooned in an anonymous 1839 publication by Justus von Liebig and Friedrich Wöhler.

In 1837, Charles Cagniard de la Tour, Theodor Schwann and Friedrich Traugott Kützing independently published papers concluding, as a result of microscopic investigations, that yeast is a living organism that reproduces by budding. Schwann boiled grape juice to kill the yeast and found that no fermentation would occur until new yeast was added. The turning point came when Louis Pasteur (1822–1895), during the 1850s and 1860s, repeated Schwann's experiments and showed fermentation is initiated by living organisms in a series of investigations. In 1857, Pasteur showed lactic acid fermentation is caused by living organisms. In 1860, he demonstrated how bacteria cause souring in milk, a process formerly thought to be merely a chemical change. His work in identifying the role of microorganisms in food spoilage led to the process of pasteurization.

In 1877, working to improve the French brewing industry, Pasteur published his famous paper on fermentation, "Etudes sur la Bière", which was translated into English in 1879 as "Studies on fermentation". He defined fermentation (incorrectly) as "Life without air".

Although showing fermentation resulted from the action of living microorganisms was a breakthrough, it did not explain the basic nature of fermentation; nor did it prove it is caused by microorganisms which appear to be always present. Many scientists, including Pasteur, had unsuccessfully attempted to extract the fermentation enzyme from yeast.

Success came in 1897 when the German chemist Eduard Buechner ground up yeast, extracted a juice from them, then found to his amazement this "dead" liquid would ferment a sugar solution, forming carbon dioxide and alcohol much like living yeasts.

Buechner's results are considered to mark the birth of biochemistry. The "unorganized ferments" behaved just like the organized ones. From that time on, the term enzyme came to be applied to all ferments. It was then understood fermentation is caused by enzymes produced by microorganisms. In 1907, Buechner won the Nobel Prize in chemistry for his work.

Advances in microbiology and fermentation technology have continued steadily up until the present. For example, in the 1930s, it was discovered microorganisms could be mutated with physical and chemical treatments to be higher-yielding, faster-growing, tolerant of less oxygen, and able to use a more concentrated medium.

Post 1930s

The field of fermentation has been critical to producing a wide range of consumer goods, from food and drink to industrial chemicals and pharmaceuticals. Since its early beginnings in ancient civilizations, fermentation has continued to evolve and expand, with new techniques and technologies driving advances in product quality, yield, and efficiency. The period from the 1930s onward saw a number of significant advancements in fermentation technology, including the development of new processes for producing high-value products like antibiotics and enzymes, the increasing importance of fermentation in the production of bulk chemicals, and a growing interest in the use of fermentation for the production of functional foods and nutraceuticals.

In the 1970s and 1980s, fermentation became increasingly important in producing bulk chemicals like ethanol, lactic acid, and citric acid. This led to developing new fermentation techniques and genetically engineered microorganisms to improve yields and reduce production costs. In the 1990s and 2000s, there was a growing interest in fermentation to produce functional foods and nutraceuticals, which have potential health benefits beyond basic nutrition. This led to new fermentation processes, probiotics, and other functional ingredients.

Circular economy

Recent research has begun to investigate the relationship between fermentation and creating a circular economy in effort to address the current climate crisis and the increasing demands for resources as the population grows. The production of fuels, materials, and other chemicals has led to a notable increase in greenhouse gasses and a subsequent increase in global temperatures. The current, linear economy relies heavily on fossil fuels and nonrenewable energy to produce chemicals and materials. In a circular economy, the use of renewable resources would be employed to produce chemicals; moreover, this type of economy focuses on reusing end-of-life chemicals and materials. Investigation into alternative biofuels and biomaterials has become increasingly popular with fermentation as a notable method.

The primary source of biomass for fermentation is using biomass feedstocks which contain a mix of carbohydrates, proteins, oils and fats, and lignin. Carbohydrates such as sucrose and starch (sources include sugarcane, corn, and cassava) are the most commonly used substrate for fermentation; however, in the discussion of biofuels, there are concerns regarding land competition between food and fuel biomass. Attention has been turned towards second-generation biomass feedstock such as silvergrass or wood chips.  

Anaerobic digestion

Anerobic digestion is found in all facets of biomass fermentation to create biofuels, biobased materials, and biochemicals. One of the most popular and established anaerobic fermentation process is the transformation of organic waste into biogas. Further research has explored the possibility and reusing residual solids left over from fermentative processes and converting them into "char-based materials". If successful, this would promote increased efficiency and a decreased environmental impact in the biomanufacturing industry. Additionally, homogenous gas streams of CO_2, and CH_4, can be formed from anaerobic digestion by some bacteria, while other bacteria are able to fixate CO₂ or CO and convert them into alcohols or fatty acids.

Biofuel production

One the most widely known biobased chemicals produced through fermentation, the process of fermenting sugars from plants into ethanol and CO₂ uses Saccharomyces cerevisiae. Biobased ethanol is used as a popular renewable transportation fuel and also holds value in the chemical industry as the precursor for ethylene, which can be converted into polyethylene. Commercial bioethanol production via fermentation is dominant in Brazil and the USA and employs sugarcane and starch from corn as feedstocks. The process involves starch enzymatic hydrolysis to glucose, followed by fermentation and distillation. There were around 200 ethanol plants operating in the U.S. as of 2021, with capacities of production varying from 6 kilotonnes to over one million tonnes annually.

Biochemical production

Succinic acid is an important biobased chemical utilized for the production of biodegradable polymers including polybutylene succinate (PBS) and as feedstock to other biobased chemicals like 1,4-butanediol. Succinic acid can be produced via the fermentation of sugar and carbon dioxide using native strains of bacteria; however, yields depend upon strain and conditions. Neutral or acidic fermentations are feasible, with low-pH fermentations facilitated by acid-resistant yeast strains simplifying downstream recovery through avoiding neutralization and reacidification.

Throughout the 2010s, several companies ordered commercial-scale production facilities, e.g., BioAmber, Myriant, Reverdia, and Succinity, on different host organisms and feedstocks like corn syrup and sorghum starch. While having proven the technical feasibility of succinic acid large-scale biobased production, most of them failed to compete economically with petrochemical products on a commercial scale. Several of the plants were spun off or shut down to new proprietors, demonstrating the financial challenges of scaling up bio-based platforms within current markets. However, these projects are evidence that under right market conditions, succinic acid biobased has promise for greater industrial use.

Product production

Fermentation plays a significant role in producing precursor polymers to products and food additives such as amino acids, organic acids, triglycerides and fatty acids.

Amino acids are industrially produced through fermentation by microorganisms such as Corynebacterium glutamicum and Escherichia coli. The global market application for amino acids is primarily food and feed additive. L-glutamic acid and L-lysine are the most commonly found amino acids in this market with L-glutamic acid being mainly used as a food flavoring in the form of monosodium glutamate (MSG) and L-lysine being mainly used as an animal feed supplement. Other amino acids like L-threonine and L-phenylalanine are also produced on large scales for different applications.

Organic acids such as citric acid, lactic acid, and acetic acid are procured by microbial fermentation. Citric acid finds widespread use in the food industry as a preservative and flavoring agent. Lactic acid is used in food preservation and as a precursor for biodegradable plastics. Acetic acid is used in food as vinegar and as a chemical reagent in industries. These organic acids are produced using microorganisms like Aspergillus niger and Lactobacillus species under controlled fermentation conditions.

Fatty acids and triglycerides are produced by fermentation on oleaginous microorganisms such as Yarrowia lipolytica and certain fungi. These microorganisms can accumulate lipids under specific culture conditions and therefore are suitable for industrial-scale production of lipids. The fatty acids produced can be used in the manufacture of soaps, detergents, and as starting compounds for various chemicals. Triglycerides are energy storage compounds with applications in the food industry and biofuel sector. The fermentation processes involve the optimization of environmental conditions and nutrient composition for maximum lipid accumulation.

Redox

From Wikipedia, the free encyclopedia

Sodium "gives" one outer electron to fluorine, bonding them to form sodium fluoride. The sodium atom is oxidized, and fluorine is reduced.

Example of a reduction–oxidation reaction between sodium and chlorine, with the OIL RIG mnemonic

Redox (/ˈrɛdɒks/ RED-oks, /ˈriːdɒks/ REE-doks, reduction–oxidation or oxidation–reduction) is a type of chemical reaction in which the oxidation states of the reactants change. Oxidation is the loss of electrons or an increase in the oxidation state, while reduction is the gain of electrons or a decrease in the oxidation state. The oxidation and reduction processes occur simultaneously in the chemical reaction.

There are two classes of redox reactions:

• Electron transfer – Only one (usually) electron flows from the atom, ion, or molecule being oxidized to the atom, ion, or molecule that is reduced. This type of redox reaction is often discussed in terms of redox couples and electrode potentials.
• Atom transfer – An atom transfers from one substrate to another. For example, in the rusting of iron, the oxidation state of iron atoms increases as the iron converts to an oxide, and simultaneously, the oxidation state of oxygen decreases as it accepts electrons released by the iron. Although oxidation reactions are commonly associated with forming oxides, other chemical species can serve the same function.^[5] In hydrogenation, bonds like C=C are reduced by transfer of hydrogen atoms.

Terminology

"Redox" is a portmanteau of "reduction" and "oxidation". The term was first used in a 1928 article by Leonor Michaelis and Louis B. Flexner.

Oxidation is a process in which a substance loses electrons. Reduction is a process in which a substance gains electrons.

The processes of oxidation and reduction occur simultaneously and cannot occur independently. In redox processes, the reductant transfers electrons to the oxidant. Thus, in the reaction, the reductant or reducing agent loses electrons and is oxidized, and the oxidant or oxidizing agent gains electrons and is reduced. The pair of an oxidizing and reducing agent that is involved in a particular reaction is called a redox pair. A redox couple is a reducing species and its corresponding oxidizing form, e.g., Fe²⁺
/ Fe³⁺
.The oxidation alone and the reduction alone are each called a half-reaction because two half-reactions always occur together to form a whole reaction.

In electrochemical reactions the oxidation and reduction processes do occur simultaneously but are separated in space.

Oxidants

Main article: Oxidizing agent

The international pictogram for oxidizing chemicals

Oxidation originally implied a reaction with oxygen to form an oxide. Later, the term was expanded to encompass substances that accomplished chemical reactions similar to those of oxygen. Ultimately, the meaning was generalized to include all processes involving the loss of electrons or the increase in the oxidation state of a chemical species. Substances that have the ability to oxidize other substances (cause them to lose electrons) are said to be oxidative or oxidizing, and are known as oxidizing agents, oxidants, or oxidizers. The oxidant removes electrons from another substance, and is thus itself reduced. Because it "accepts" electrons, the oxidizing agent is also called an electron acceptor. Oxidants are usually chemical substances with elements in high oxidation states (e.g., N
₂O
₄, MnO⁻
₄, CrO
₃, Cr
₂O²⁻
₇, OsO
₄), or else highly electronegative elements (e.g. O₂, F₂, Cl₂, Br₂, I₂) that can gain extra electrons by oxidizing another substance.

Oxidizers are oxidants, but the term is mainly reserved for sources of oxygen, particularly in the context of explosions. Nitric acid is a strong oxidizer.

Reductants

Main article: Reducing agent

Substances that have the ability to reduce other substances (cause them to gain electrons) are said to be reductive or reducing and are known as reducing agents, reductants, or reducers. The reductant transfers electrons to another substance and is thus itself oxidized. Because it donates electrons, the reducing agent is also called an electron donor. Electron donors can also form charge transfer complexes with electron acceptors. The word reduction originally referred to the loss in weight upon heating a metallic ore such as a metal oxide to extract the metal. In other words, ore was "reduced" to metal. Antoine Lavoisier demonstrated that this loss of weight was due to the loss of oxygen as a gas. Later, scientists realized that the metal atom gains electrons in this process. The meaning of reduction then became generalized to include all processes involving a gain of electrons. Reducing equivalent refers to chemical species which transfer the equivalent of one electron in redox reactions. The term is common in biochemistry. A reducing equivalent can be an electron or a hydrogen atom as a hydride ion.

Reductants in chemistry are very diverse. Electropositive elemental metals, such as lithium, sodium, magnesium, iron, zinc, and aluminium, are good reducing agents. These metals donate electrons relatively readily.

Hydride transfer reagents, such as NaBH₄ and LiAlH₄, reduce by atom transfer: they transfer the equivalent of hydride or H⁻. These reagents are widely used in the reduction of carbonyl compounds to alcohols. A related method of reduction involves the use of hydrogen gas (H₂) as sources of H atoms.

Electronation and de-electronation

The electrochemist John Bockris proposed the words electronation and de-electronation to describe reduction and oxidation processes, respectively, when they occur at electrodes. These words are analogous to protonation and deprotonation. IUPAC has recognized the terms electronation and de-electronation.

Rates, mechanisms, and energies

Redox reactions can occur slowly, as in the formation of rust, or rapidly, as in the case of burning fuel. Electron transfer reactions are generally fast, occurring within the time of mixing.

The mechanisms of atom-transfer reactions are highly variable because many kinds of atoms can be transferred. Such reactions can also be quite complex, involving many steps. The mechanisms of electron-transfer reactions occur by two distinct pathways, inner sphere electron transfer and outer sphere electron transfer.

Analysis of bond energies and ionization energies in water allows calculation of the thermodynamic aspects of redox reactions.

Standard electrode potentials (reduction potentials)

Each half-reaction has a standard electrode potential (E^o
_cell), which is equal to the potential difference or voltage at equilibrium under standard conditions of an electrochemical cell in which the cathode reaction is the half-reaction considered, and the anode is a standard hydrogen electrode where hydrogen is oxidized:

1⁄2 H₂ → H⁺ + e⁻

The electrode potential of each half-reaction is also known as its reduction potential (E^o
_red), or potential when the half-reaction takes place at a cathode. The reduction potential is a measure of the tendency of the oxidizing agent to be reduced. Its value is zero for H⁺ + e⁻ → 1⁄2H₂ by definition, positive for oxidizing agents stronger than H⁺ (e.g., +2.866 V for F₂) and negative for oxidizing agents that are weaker than H⁺ (e.g., −0.763V for Zn²⁺).

For a redox reaction that takes place in a cell, the potential difference is:

E^o
_cell = E^o
_cathode − E^o
_anode

However, the potential of the reaction at the anode is sometimes expressed as an oxidation potential:

E^o
_ox = −E^o
_red

The oxidation potential is a measure of the tendency of the reducing agent to be oxidized but does not represent the physical potential at an electrode. With this notation, the cell voltage equation is written with a plus sign

E^o
_cell = E^o
_red(cathode) + E^o
_ox(anode)

Examples of redox reactions

Illustration of a redox reaction

In the reaction between hydrogen and fluorine, hydrogen is being oxidized and fluorine is being reduced:

H₂ + F₂ → 2 HF

This spontaneous reaction releases a large amount of energy (542 kJ per 2 g of hydrogen) because two H-F bonds are much stronger than one H-H bond and one F-F bond. This reaction can be analyzed as two half-reactions. The oxidation reaction converts hydrogen to protons:

H₂ → 2 H⁺ + 2 e⁻

The reduction reaction converts fluorine to the fluoride anion:

F₂ + 2 e⁻ → 2 F⁻

The half-reactions are combined so that the electrons cancel:

H 2	→	2 H+ + 2 e−
F 2 + 2 e−	→	2 F−
H2 + F2	→	2 H+ + 2 F−

The protons and fluoride combine to form hydrogen fluoride in a non-redox reaction:

2 H⁺ + 2 F⁻ → 2 HF

The overall reaction is:

H₂ + F₂ → 2 HF

Metal displacement

A redox reaction is the force behind an electrochemical cell like the Galvanic cell pictured. The battery is made out of a zinc electrode in a ZnSO₄ solution connected with a wire and a porous disk to a copper electrode in a CuSO₄ solution.

In this type of reaction, a metal atom in a compound or solution is replaced by an atom of another metal. For example, copper is deposited when zinc metal is placed in a copper(II) sulfate solution:

Zn(s) + CuSO₄(aq) → ZnSO₄(aq) + Cu(s)

In the above reaction, zinc metal displaces the copper(II) ion from the copper sulfate solution, thus liberating free copper metal. The reaction is spontaneous and releases 213 kJ per 65 g of zinc.

The ionic equation for this reaction is:

Zn + Cu²⁺ → Zn²⁺ + Cu

As two half-reactions, it is seen that the zinc is oxidized:

Zn → Zn²⁺ + 2 e⁻

And the copper is reduced:

Cu²⁺ + 2 e⁻ → Cu

Other examples

• The reduction of nitrate to nitrogen in the presence of an acid (denitrification):

2 NO−3 + 10 e⁻ + 12 H⁺ → N₂ + 6 H₂O

• The combustion of hydrocarbons, such as in an internal combustion engine, produces water, carbon dioxide, some partially oxidized forms such as carbon monoxide, and heat energy. Complete oxidation of materials containing carbon produces carbon dioxide.
• The stepwise oxidation of a hydrocarbon by oxygen, in organic chemistry, produces water and, successively: an alcohol, an aldehyde or a ketone, a carboxylic acid, and then a peroxide.

Corrosion and rusting

Oxides, such as iron(III) oxide or rust, which consists of hydrated iron(III) oxides Fe₂O₃·nH₂O and iron(III) oxide-hydroxide (FeO(OH), Fe(OH)₃), form when oxygen combines with other elements.

Iron rusting in pyrite cubes

• The term corrosion refers to the electrochemical oxidation of metals in reaction with an oxidant such as oxygen. Rusting, the formation of iron oxides, is a well-known example of electrochemical corrosion: it forms as a result of the oxidation of iron metal. Common rust often refers to iron(III) oxide, formed in the following chemical reaction:

4 Fe + 3 O₂ → 2 Fe₂O₃

• The oxidation of iron(II) to iron(III) by hydrogen peroxide in the presence of an acid:

Fe²⁺ → Fe³⁺ + e⁻

H₂O₂ + 2 e⁻ → 2 OH⁻

Here the overall equation involves adding the reduction equation to twice the oxidation equation, so that the electrons cancel:

2 Fe²⁺ + H₂O₂ + 2 H⁺ → 2 Fe³⁺ + 2 H₂O

Disproportionation

A disproportionation reaction is one in which a single substance is both oxidized and reduced. For example, thiosulfate ion with sulfur in oxidation state +2 can react in the presence of acid to form elemental sulfur (oxidation state 0) and sulfur dioxide (oxidation state +4).

S₂O2−3 + 2 H⁺ → S + SO₂ + H₂O

Thus one sulfur atom is reduced from +2 to 0, while the other is oxidized from +2 to +4.^[9]: 176

Redox reactions in industry

Cathodic protection is a technique used to control the corrosion of a metal surface by making it the cathode of an electrochemical cell. A simple method of protection connects protected metal to a more easily corroded "sacrificial anode" to act as the anode. The sacrificial metal, instead of the protected metal, then corrodes.

Oxidation is used in a wide variety of industries, such as in the production of cleaning products and oxidizing ammonia to produce nitric acid.

Redox reactions are the foundation of electrochemical cells, which can generate electrical energy or support electrosynthesis. Metal ores often contain metals in oxidized states, such as oxides or sulfides, from which the pure metals are extracted by smelting at high temperatures in the presence of a reducing agent. The process of electroplating uses redox reactions to coat objects with a thin layer of a material, as in chrome-plated automotive parts, silver plating cutlery, galvanization and gold-plated jewelry.

Redox reactions in biology

Enzymatic browning is an example of a redox reaction that takes place in most fruits and vegetables.

Ascorbic acid (reduced form of vitamin C)

 

Dehydroascorbic acid (oxidized form of vitamin C)

Many essential biological processes involve redox reactions. Before some of these processes can begin, iron must be assimilated from the environment.

Aerobic cellular respiration, for instance, is the oxidation of substrates [in this case: glucose (C₆H₁₂O₆)] and the reduction of oxygen to water. The summary equation for aerobic respiration is:

C₆H₁₂O₆ + 6 O₂ → 6 CO₂ + 6 H₂O + Energy

The process of cellular respiration also depends heavily on the reduction of NAD⁺ to NADH and the reverse reaction (the oxidation of NADH to NAD⁺). Photosynthesis and cellular respiration are complementary, but photosynthesis is not the reverse of the redox reaction in cellular respiration:

6 CO₂ + 6 H₂O + light energy → C₆H₁₂O₆ + 6 O₂

Biological energy is frequently stored and released using redox reactions. Photosynthesis involves the reduction of carbon dioxide into sugars and the oxidation of water into molecular oxygen. The reverse reaction, respiration, oxidizes sugars to produce carbon dioxide and water. As intermediate steps, the reduced carbon compounds are used to reduce nicotinamide adenine dinucleotide (NAD⁺) to NADH, which then contributes to the creation of a proton gradient, which drives the synthesis of adenosine triphosphate (ATP) and is maintained by the reduction of oxygen. In animal cells, mitochondria perform similar functions.

See also: Membrane potential

The term redox state is often used to describe the balance of GSH/GSSG, NAD⁺/NADH and NADP⁺/NADPH in a biological system such as a cell or organ. The redox state is reflected in the balance of several sets of metabolites (e.g., lactate and pyruvate, beta-hydroxybutyrate and acetoacetate), whose interconversion is dependent on these ratios. Redox mechanisms also control some cellular processes. Redox proteins and their genes must be co-located for redox regulation according to the CoRR hypothesis for the function of DNA in mitochondria and chloroplasts.

Redox cycling

Wide varieties of aromatic compounds are enzymatically reduced to form free radicals that contain one more electron than their parent compounds. In general, the electron donor is any of a wide variety of flavoenzymes and their coenzymes. Once formed, these anion free radicals reduce molecular oxygen to superoxide and regenerate the unchanged parent compound. The net reaction is the oxidation of the flavoenzyme's coenzymes and the reduction of molecular oxygen to form superoxide. This catalytic behavior has been described as a futile cycle or redox cycling.

Redox reactions in geology

Blast furnaces of Třinec Iron and Steel Works, Czech Republic

Minerals are generally oxidized derivatives of metals. Iron is mined as ores such as magnetite (Fe₃O₄) and hematite (Fe₂O₃). Titanium is mined as its dioxide, usually in the form of rutile (TiO₂). These oxides must be reduced to obtain the corresponding metals, often achieved by heating these oxides with carbon or carbon monoxide as reducing agents. Blast furnaces are the reactors where iron oxides and coke (a form of carbon) are combined to produce molten iron. The main chemical reaction producing the molten iron is:

Fe₂O₃ + 3 CO → 2 Fe + 3 CO₂

Redox reactions in soils

Electron transfer reactions are central to myriad processes and properties in soils, and redox potential, quantified as Eh (platinum electrode potential (voltage) relative to the standard hydrogen electrode) or pe (analogous to pH as −log electron activity), is a master variable, along with pH, that controls and is governed by chemical reactions and biological processes. Early theoretical research with applications to flooded soils and paddy rice production was seminal for subsequent work on thermodynamic aspects of redox and plant root growth in soils. Later work built on this foundation, and expanded it for understanding redox reactions related to heavy metal oxidation state changes, pedogenesis and morphology, organic compound degradation and formation, free radical chemistry, wetland delineation, soil remediation, and various methodological approaches for characterizing the redox status of soils.

Mnemonics

Main article: List of chemistry mnemonics

The key terms involved in redox can be confusing. For example, a reagent that is oxidized loses electrons; however, that reagent is referred to as the reducing agent. Likewise, a reagent that is reduced gains electrons and is referred to as the oxidizing agent. These mnemonics are commonly used by students to help memorise the terminology:

• "OIL RIG" — oxidation is loss of electrons, reduction is gain of electrons
• "LEO the lion says GER [grr]" — loss of electrons is oxidation, gain of electrons is reduction
• "LEORA says GEROA" — the loss of electrons is called oxidation (reducing agent); the gain of electrons is called reduction (oxidizing agent).
• "RED CAT" and "AN OX", or "AnOx RedCat" ("an ox-red cat") — reduction occurs at the cathode and the anode is for oxidation
• "RED CAT gains what AN OX loses" – reduction at the cathode gains (electrons) what anode oxidation loses (electrons)
• "PANIC" – Positive Anode and Negative is Cathode. This applies to electrolytic cells which release stored electricity, and can be recharged with electricity. PANIC does not apply to cells that can be recharged with redox materials. These galvanic or voltaic cells, such as fuel cells, produce electricity from internal redox reactions. Here, the positive electrode is the cathode and the negative is the anode.