What condition must exist in a cell for the cell to engage in fermentation?
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no oxygen present, there is also 2 kinds of fermentation lactic acid and alcoholic fermentation. lactic acid fermentation occurs when the body or muscle part needs oxygen but doesnt have enough.
182868
Depends on the cell type labile, stable, non regenerative etc
344611
Yeast is a living organism, it feeds off the sugar and/or salt in a recipe, but first it has to be activated with warm water
767182
bacteria, yeasts, and internal parasites \n\nthey dont require Oxygen
597776
the specific sugar GLUCOSE C6H12O6 is required (and part of the definition) of this form of anaerobic cell respiration, but you can start with sucrose and or maltose and or lactose and still get it to ferment if the yeast strain can convert those sugars to glucose with the proper enzymes FIRST and then do the fermentation;  also needs proper temp, proper pH, warmth, fermenting cells (yeast), no light; hopefully the contents aren't under too much pressure, since carbon dioxide gas is produced;  (champagne bottles can explode!)
610904
Temperature about 28 Celsius,yeast 10 per cent of the sugar content,duration of fermentation about a week,and you must add some tartaric or citric acid to make acidic PH
47571
Fermentation is one of the oldest ways humans have used microbes. Fermentation is carried out by both bacteria (prokaryotes) and fungi (eukaryotes) during their metabolism. Both groups of organisms also figure in the world of human disease, as they are both sources of antibiotics, as we'll see throughout this module. \n\nFermentation results in a number of byproducts that have many different uses. The most well-known product of fermentation is ethyl alcohol. This substance is both a beverage as well as a starter molecule for synthesizing other compounds. Since fermentation is carried out in the absence of oxygen, we call it an anaerobic process. It is a method by which organisms such as yeast obtain their energy by converting sugars into other chemical compounds, particularly carbon dioxide and water. \n\nOur bodies also use this same anaerobic fermentation to obtain energy from sugars when oxygen is in low supply in our blood, such as during vigorous exercise. The products of this process are lactic acid and water rather than the carbon dioxide and water that human metabolism normally produces.
131253
Cause cells need oxygen.
860434
aerobic respiration requires oxygen, but oxidizes glucose completely to CO2 and water. Different text books have different values for the amount of ATP you get from a single molecule of glucose but it'll be somewhere in the 30-36 range.\n\nWithout oxygen available, the glucose can only be fermented. Yeast ferment glucose to ethanol and CO2.  In the process, a cell can produce only a net of 2 ATP  per moleucle of glucose used.
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HEAT MAKES YEAST RISE\nCOLD KEEPS IT
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A person who is opposed to Something, such as a yeast, bacterium, mold, or enzyme, that causes fermentation.
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Yeast make alcohol by trying to metabolize sugar under anaerobic conditions.  But the enzymes that they have are designed to metabolize certain sugars with specific molecular structures.  If the sugar isn't the right type, the yeast cannot ferment the sugar.  They include things like lactose and dextrines.\n\nAll sugars are of the CnOnH(2n+2), like C6O6H14 is glucose.  But the shapes can differ greatly, or the sugars can polymerize to form what we call complex carbohydrates.  Even in the polymerization, only certain types of enzymes can de-polymerize the chain back into sugar.  If you take amylose and amylopectin and make a chain in one direction, you get starch, which our body can break down.  But if you polymerize beta glucose, we cannot digest it because it doesn't fit into the active site of the enzyme that breaks it down.  This gives cellulose, which we call dietary fiber because our inability to digest it makes it sweep through our system.  Cows are likewise unable to digest cellulose by themselves, but they have symbiotic bacteria living in their gut that can.  Without that bacteria, they could never survive on grass (just as we can't).  When a calf is born, it will instinctivly eat its mother's feces in order to get a supply of bacteria that can digest cellulose for it and turn it into something they can metabolize (glucose).\n\nHere's another gross little factoid: humans can digest starch, but yeast cannot.  They can only digest simple sugars, not complex carbohydrates.  If you want to make beer out of grain, you have to find a way to break down the starch in the grain into simple sugar.  One way is malting--you let the grain start to germinate by soaking it in water for a few days, and it will begin to create enzymes that breakdown the starch.  Then you roast it, and you'll have sugary malt that yeast can metabolize.  In Japan, when they first started brewing sake, they did not have the malting process.  Instead, they used the enzymes in our saliva.  If you suck on a piece of uncooked pasta for a while, the enzymes in your saliva will begin to breakdown the starch ina you'll tase sweetness.  In Japan, this meant that they had people chewing up and spitting out the grain prior to fermentation!
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There are many factors. I will list a few for starters.\n1) an energy source and suitable nutrients\n2) a waste removal system\n3) suitable pH\n4) suitable osmolarity\n5) suitable oxygen levels (ie aerobic or anaerobic)\n6) no toxic available to kill the cell\n7) suitable temperature\n8) suitable pressure\n9) suitable lighting (sometimes important)\n\nBut most importantly, a suitable medium.
303534
To explain that you have to know the motive of the fermenting organism.It produces ethanol only during oxygen deprivation.Ethanol is not a product, it is a by-product for the regeneration of a very important compound NAD from NADH. Without formation of ethanol, NAD would not have been regenerated in anaerobic condition. Without NAD glycolysis would not have proceeded. Without glycolysis, ATP ,that is energy,would not have been produced, and without energy the organism would have died. From the viewpoint of the fermenting organism, ethanol is an end product (waste product) at the same time a very necessary product.
811065
lactic acid fermentation is a form of anaeorobic respiriation that occurs in animals cells in the absence of oxygen while alcohol fermentation is the form of anaeorobic respiration of some microbial agent mostly yeasts in converting sugars into ethanol.
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to maintain the concentration level of the cell
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A) Fungi\n\n(although technically yeast are fungi and they are single-celled)