Understanding the Role of Fluoride and Cyanide Ions in Fermentation

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Fluoride ions inhibit fermentation by affecting glycolysis, which reduces the energy available for fermentation processes. In contrast, cyanide ions do not impact fermentation because they primarily disrupt the electron transport chain, a pathway not involved in fermentation. Since fermentation relies on pathways that do not utilize the electron transport chain, cyanide's effects are irrelevant in this context. The discussion highlights the distinct biochemical roles of these ions in metabolic processes. Understanding these mechanisms is crucial for comprehending fermentation dynamics.
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Does anyone know why fluoride ions inhibit fermentation and why cyanide ions have no effect on fermentation?
 
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Cyanide acts upon the electron transport chain, so fermentation (which by definition does not involve vectoral metabolism via the electron transport chain) cannot possibly be affected by cyanide (assuming that the only mechanism of action of cyanide is upon the electron transport chain.)

In contrast, it is known that fluoride inhibits glycolysis (though this is not its only effect); therefore, under the assumption that your organism is consuming glucose for its energy, fluoride would inhibit fermentation because it reduces the total capacity for energy flux.
 

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