Answer:
Step-by-step explanation:
Sodium fluoride (NaF) is an inhibitor of many enzymes, including those involved in the fermentation process. Therefore, depending on the particular microorganism and the stage of the fermentation, the addition of NaF to a process can reduce the rate or extent of fermentation.For instance, it has been demonstrated that NaF inhibits the activity of enzymes involved in the glycolysis pathway, such as pyruvate kinase and enolase, in yeast fermentation. The generation of ATP and ethanol, the main products of yeast fermentation, may be reduced as a result of this.
The activity of enzymes involved in the fermentation pathway, such as lactate dehydrogenase in lactic acid fermentation, can also be inhibited by NaF in bacterial fermentation. As a result, less of the intended end products, like lactic acid, may be produced. In general, the type of microbe utilised and the NaF concentration used will determine how the fermentation process is affected by NaF. The inhibition of enzyme activity and fermentation will typically be more pronounced at higher NaF concentrations. So, in fermentation processes where high levels of fermentation are sought, NaF is normally not used.