Search results
Results From The WOW.Com Content Network
Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products. Because yeasts perform this conversion in the absence of oxygen, alcoholic fermentation is considered an anaerobic process.
Fermentation is the anaerobic metabolic process that converts sugar into acids, gases, or alcohols in oxygen starved environments. Yeast and many other microbes commonly use fermentation to carry out anaerobic respiration necessary for survival. Even the human body carries out fermentation processes from time to time, such as during long ...
Per glucose, 10 NADH and 2 FADH 2 are produced in cellular respiration for a significant amount of proton pumping to produce a proton gradient utilized by ATP Synthase. While the exact ATP output ranges based on considerations like the overall electrochemical gradient, aerobic respiration produces far more ATP than the anaerobic process of ...
This definition distinguishes fermentation from aerobic respiration, where oxygen is the acceptor and types of anaerobic respiration, where an inorganic species is the acceptor. [citation needed] Fermentation had been defined differently in the past. In 1876, Louis Pasteur described it as "la vie sans air" (life without air). [7]
Anaerobic cellular respiration and fermentation generate ATP in very different ways, and the terms should not be treated as synonyms. Cellular respiration (both aerobic and anaerobic) uses highly reduced chemical compounds such as NADH and FADH 2 (for example produced during glycolysis and the citric acid cycle) to establish an electrochemical gradient (often a proton gradient) across a membrane.
Yeast species either require oxygen for aerobic cellular respiration (obligate aerobes) or are anaerobic, but also have aerobic methods of energy production (facultative anaerobes). Unlike bacteria, no known yeast species grow only anaerobically (obligate anaerobes). Most yeasts grow best in a neutral or slightly acidic pH environment.
The energy yield of anaerobic respiration and fermentation (i.e. the number of ATP molecules generated) is less than in aerobic respiration. [8] This is why facultative anaerobes , which can metabolise energy both aerobically and anaerobically, preferentially metabolise energy aerobically.
Generally, in anaerobic respiration sugars are broken down into carbon dioxide and other waste products that are dictated by the oxidant the cell uses. Whereas in aerobic respiration the oxidant is always oxygen, in anaerobic respiration it varies. Each oxidant produces a different waste product, such as nitrite, succinate, sulfide, methane ...