Understanding Anaerobic Respiration: Fermentation Processes in Cells
Anaerobic respiration occurs in the absence of oxygen and relies on glycolysis to produce ATP. This process can lead to fermentation, which creates various waste products. There are two main types of fermentation: alcohol fermentation and lactic acid fermentation. Alcohol fermentation is used by yeast to produce beer, wine, and bread, while lactic acid fermentation occurs in bacteria and animals, causing muscle fatigue during intense exercise. Although fermentation produces limited ATP, it allows certain organisms to survive in anaerobic environments.
Understanding Anaerobic Respiration: Fermentation Processes in Cells
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Presentation Transcript
Cellular Respiration • The respiration that we’ve discussed to this point has all relied on oxygen • There are several types of respiration that can occur without oxygen • These methods still rely on glycolysis to produce ATP, but create different waste products
O2 What if oxygen is missing? • No oxygen available = can’t complete aerobic respiration • Cells can undergo: • Anaerobic respiration (also known as fermentation) • 2 Types: • alcohol fermentation • lactic acid fermentation • no oxygen or no mitochondrianecessary (think bacteria) • can only make very little ATP • large animals cannot survive long term using fermentation yeast bacteria
O2 Anaerobic Respiration • lactic acid fermentation • bacteria, animals • bacteria make yogurt • animals feel muscle fatigue • glucose ATP + lactic acid
Lactic acid fermentation Glucose->pyruvic acid -> 2ATP 2 lactic acid GLYCOLYSIS FERMENTATION used to make cheese and yogurt ~ in humans during strenuous exercise not enough oxygen from blood “oxygen debt” ~ lactic acid accumulates in muscle; leads to fatigue and pain Will be converted back to pyruvic acid in liver
O2 Anaerobic Respiration • alcohol fermentation • yeast • make beer, wine, bread • glucose ATP + CO2+ alcohol
Alcoholic fermentation glucose -> pyruvic acid-> 2 ethyl alcohol + 2 CO2 2ATP GLYCOLYSIS FERMENTATION • used by yeast cells and some bacteria to produce ATP, CO2and ethyl alcohol
