Design a preparation of each of the following compounds from an alcohol using sulfonate ester methodology. (a) I (b)
1 Lactic acid bacteria: g+; mostly firmicutes; often aerotolerant; produce lactic acid as product of fermentation; found on many animals/plants; two pathways for lactic acid production Homolactic fermentation: e donor=sugars; pyruvate=e acceptor; products= 2 molec. lactic acid=homogenous Heterolactic fermentation: oxidative step=NADH-NAD; Redox=NAD-NADH; products= 1 lactic acid, 1 ethanol, 1 co2, 1 atp/glucose. Ethanol fermentation: converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as a side-effect. Malting: seed activates own enzymes and starches turn into simple sugars, like glucose, because yeast can’t do it. Acetic acid bacteria: proteobacteria; aerobic respiration; e don
