anaerobic

• Breads become fluffy and soft when they are made of a mixture of flour and water that results in a thick, sticky, and compact consistency.
• Wine and beer stored for a longer time taste better than those which were stored for a short period of time.
• Baking bread and winemaking are related processes.
• Aerobic respiration and anaerobic respiration are different processes.
• Mader, Sylvia S., Michael Windelspecht, and Sylvia S. Mader are the authors of Introductory Biology, which was published by McGraw-Hill Create in 2012.
• Mary Jane G. Sabile is the author of General Biology 1, which was published by Phoenix Publishing House, Inc in 2014.
• Kenneth R. Miller and Joseph S. Levine are the authors of Prentice-Hall Biology, which was published by Pearson Prentice Hall in 2006.
• Glycolysis, Krebs cycle, electron transport chain, chemiosmosis are parts of the aerobic respiration process.
• The overall equation of the aerobic respiration process is: C6H12O6 + O2 → CO2 + H2O + ATP.
• Organisms deprived of oxygen produce energy through anaerobic respiration.
• Clostridium tetani is an obligate anaerobe that uses other molecules rather than oxygen as its final electron acceptor.
• Anaerobic respiration involves the use of other molecules as the final electron acceptor except for oxygen.
• Fermentation is another pathway of anaerobic respiration.
• There are two kinds of fermentation: lactic acid and alcoholic.
• Fermentation starts with glycolysis which results in the formation of ATP, NADH, and pyruvate.
• Acetaldehyde is added with a hydride group from NADH and one hydrogen molecule which results in the formation of ethanol and oxidation of NADH to NAD+.
• Heterofermentative Lactic Acid Bacteria (LAB) are organisms that produce ethanol and carbon dioxide along with lactic acid as their by-products and are rarely used as starters of dairy products.
• Groups of bacteria that undergo lactic acid fermentation include Homofermentative LAB and Heterofermentative LAB.
• Homofermentative Lactic Acid Bacteria (LAB) are organisms that utilize glucose molecules to produce lactic acid alone and are used as starters of dairy products that help improve the products’ flavor.
• Lactobacillus acidophilus is a homofermentative bacteria used in yogurt production.
• Alcoholic Fermentation converts pyruvate molecules to ethanol and is used in bread and winemaking.
• In the process of alcoholic fermentation, pyruvate molecules undergo decarboxylation which results in the formation of acetaldehyde.
• In the process of fermentation, the hydride group from NADH attaches to one of the carbon molecules of pyruvate.
• Lactic acid fermentation produces lactate and oxidizes NADH to NAD+ which will be reused.
• Pyruvate molecules do not go through oxidation, Krebs cycle, and ETC in fermentation.
• Lactic acid fermentation converts the pyruvate molecules to lactate, an anaerobic pathway common to obligate anaerobes and also happens in our muscle cells during extraneous physical activities.
• The equation showing the reaction in lactic acid fermentation is: pyruvate + NAD+ → lactate + CO2.
• Fermentation is used in the processing of food products such as bread, cheese, winemaking, yogurt production, and others.
• The products of fermentation are either ethanol or lactate.
• Lactic acid fermentation is the process involving the conversion of pyruvate molecules to lactate through an enzyme called lactate dehydrogenase.
• Lactic acid fermentation is the process by which a glucose molecule is broken down to produce energy in the absence of oxygen.
• The products of anaerobic respiration are 2 ATP, 2 NADH, and 2 pyruvate molecules.
• Fermentation is the process by which pyruvate is converted to either ethanol or lactate that enables the oxidation of NADH to NAD+.
• Fermentation is widely used in the processing of dairy products and alcoholic beverages.
• Alcoholic fermentation involves the conversion of pyruvate molecules into ethanol through
• When pyruvate molecules undergo fermentation, the products are either ethanol or lactate.
• Alcoholic fermentation involves the conversion of pyruvate molecules into ethanol through the help of pyruvate decarboxylase and alcohol dehydrogenase.
• The products of anaerobic respiration include 2 ATP, 2 NADH, and 2 pyruvate molecules.
• The two main types of anaerobic respiration are fermentation and lactic acid fermentation.