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Fermentation: Energy Release Process Without Oxygen

Fermentation is a process that releases energy from food molecules in the absence of oxygen. It occurs in the cytoplasm and has two main types: Alcoholic Fermentation and Lactic Acid Fermentation. After glycolysis, pyruvic acid enters the fermentation process, with some organisms producing alcohol and CO2 (e.g., yeast) while others produce lactic acid (e.g., humans). Fermentation provides quick energy for short races through ATP production and is contrasted with the energy generation from cellular respiration for longer races.

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Fermentation: Energy Release Process Without Oxygen

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  1. 9.3 Fermentation

  2. Fermentation • = process that releases energy from food molecules in the absence of oxygen • Occurs in cytoplasm • 2 types – • Alcoholic Fermentation • Lactic Acid Fermentation

  3. After glycolysis, pyruvic acid enters fermentation process • Some organisms  alcoholic fermentation • Pyruvate + NADH  Alcohol +CO2 + NAD+ • Ex. Yeast, some bacteria

  4. Most organisms  lactic acid fermentation • Pyruvate + NADH  lactic acid + NAD+ • Ex. Humans, some bacteria

  5. Exercise and Energy • Quick energy for short race  ATP in muscles and ATP from lactic acid fermentation • Energy for longer race  ATP from cellular respiration (oxidative)

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