Fermentation is an anaerobic process in which energy can be released from glucose even though oxygen is not available. Fermentation occurs in yeast cells, and a form of fermentation takes place in bacteria and in the muscle cells of animals. In these situations, your working muscles generate ATP anaerobically (i.e., without oxygen) using a process called fermentation. Fermentation is beneficial in that it can generate ATP quickly for working muscle cells when oxygen is scarce. Fermentation helps break down nutrients in food, making them easier to digest than their unfermented counterparts. For example, lactose — the natural sugar in milk — is broken down during fermentation into simpler sugars — glucose and galactose ( 20 ).
Microbial fermentation takes place within the gastrointestinal tract of the majority of the animals by the bacterial cells, this helps in the process of digestion and in the synthesis of certain essential components like vitamins.
• The enzymatic decomposition and the usage of food components, mainly carbohydrates by the help of microbes like bacteria anaerobically is termed microbial fermentation.
• Within the gastrointestinal tract of the majority of animals, the process of fermentation takes place, however, the intensity of fermentation depends on the quantity of bacterial cells present, which is usually greatest in the intestine.
• The process of fermentation within the intestine by bacteria primarily helps in the process of metabolism and digestion of carbohydrates that does not get digested in the small intestine like residual starch and cellulose.
• Apart from this, microbial fermentation also helps in the production of vitamin K and some B vitamins.
Thus, microbial fermentation within the intestine of the majority of the animals performs essential functions like digestion and production of vitamins.
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