Anaerobic respiration

• Aerobic respiration involves the use of oxygen as the final electron acceptor and results in the production of ATP, NADH, and pyruvate.
• Anaerobic respiration involves the use of other molecules as the final electron acceptor except for oxygen and includes fermentation as a pathway.
• Fermentation starts with glycolysis, which results in the formation of ATP, NADH, and pyruvate.
• Fermentation is widely used in the processing of dairy products and alcoholic beverages.
• Alcoholic fermentation involves the conversion of pyruvate molecules into ethanol through the help of pyruvate decarboxylase and alcohol dehydrogenase.
• The two main types of anaerobic respiration are alcoholic fermentation and anaerobic respiration.
• The products of anaerobic respiration are 2 ATP, 2 NADH, and 2 pyruvate molecules.
• Pyruvate molecules do not go through oxidation, Krebs cycle, and ETC in fermentation.
• 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 + .
• The process of fermentation helps in food processing by aiding in the production of bread, cheese, wine, yogurt, and other food products.
• Alcoholic fermentation produces ethanol and NAD + .
• Lactic acid fermentation produces lactate and NAD + .
• Lactic acid fermentation converts the pyruvate molecules to lactate, a process common to obligate anaerobes and also happens in our muscle cells during extraneous physical activities.
• Pyruvate molecules undergo decarboxylation which results in the formation of acetaldehyde.
• Anaerobic fermentation produces 2 ATP, 2 NADH, and 2 pyruvate.
• Alcoholic fermentation is another kind of fermentation.
• The overall equation of the aerobic respiration is: C6H12O6 + O2 → CO2 + H2O + ATP.
• Organisms deprived of oxygen produce energy through fermentation.
• 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.
• The hydride group from NADH attaches to one of the carbon molecules of pyruvate.
• Lactobacillus acidophilus is a homofermentative bacteria used in yogurt production.
• Lactic acid fermentation produces lactate and oxidizes NADH to NAD+ which will be reused.
• Alcoholic Fermentation converts pyruvate molecules to ethanol and is used in bread and winemaking.
• 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.
• Fermentation is a process that involves the conversion of sugar into alcohol or organic acid.
• Groups of bacteria that undergo lactic acid fermentation include Homofermentative LAB and Heterofermentative LAB.
• Clostridium tetani is an obligate anaerobe that uses other molecules rather than oxygen as its final electron acceptor.
• Fermentation also starts with glycolysis, which results in the formation of ATP, NADH, and pyruvate.
• Fermentation involves the use of other molecules as the final electron acceptor except for oxygen and includes fermentation as a pathway.