Tan, Lyka Isabel V.

BSCE 1-D1

Anaerobic Respiration: Fermentation

Today, most living things use oxygen to make ATP from glucose. However, many living
things can also make ATP without oxygen. This is true of some plants and fungi and also of many
bacteria. These organisms use aerobic respiration when oxygen is present, but when oxygen is in
short supply, they use anaerobic respiration instead. Certain bacteria can only use anaerobic
respiration. In fact, they may not be able to survive at all in the presence of oxygen.
An important way of making ATP without oxygen is called fermentation. It
involves glycolysis, but not the other two stages of aerobic respiration. Many bacteria and yeasts
carry out fermentation. People use these organisms to make yogurt, bread, wine, and biofuels.
Human muscle cells also use fermentation. This occurs when muscle cells cannot get oxygen fast
enough to meet their energy needs through aerobic respiration.

Fermentation is the process in which yeast breaks down sugar into alcohol and carbon
dioxide. Yeast are tiny single-celled fungi that contain special enzymes responsible for this
reaction.

The word equation for this process is:

Glucose + yeast alcohol + carbon dioxide

Carbon dioxide gas bubbles out of the fermenting solution into the air leaving a mixture
of ethanol and water. It's important that no air is present or the yeast will produce ethanoic acid
- the chemical found in vinegar.

Fermentation by Yeast
We have domesticated yeast to carry out this type of anaerobic respiration for many
commercial purposes. Some yeasts, such as the baker's yeast Saccharomyces cerevisiae, actually
prefer fermentation over aerobic respiration. These yeasts will produce ethanol even under
aerobic conditions. When you make bread, you employ the yeast to make the bread “rise” by
producing bubbles of carbon dioxide gas. Ethanol is also produced. Why do you suppose that
eating bread does not intoxicate you?
Bread is not intoxicating because the bread fermentation process takes a short amount
of time, only allowing for a small amount of alcohol to be produced, most of which will evaporate
during the baking process. A study was reported to the American Chemical Society suggesting
that after collecting samples from bakeries and housewives’ ovens, they found that the alcohol
content varied from 0.04% to 1.9%. The alcohol content of bread varies with the kind of yeast
used, the time it sets, and the temperature of baking.
 Brewers of beer and wine use yeast to add alcohol to beverages. Traditional varieties of
yeast not only make but also limit the quantity of alcohol in these beverages, because above 18%
by volume, alcohol becomes toxic to the yeast itself. Wine is produced by fermentation of the
natural sugars present in grapes and other kinds of fruit. Beer, whiskey, and vodka are produced
by fermentation of grain starches that have been converted to sugar by the enzyme amylase, and
rum is produced by fermentation of sugarcane. In each of these fermentations, sugars are
converted into small amounts of ATP, using and regenerating NAD+ in the process, and producing
ethanol and carbon dioxide. Scientists have recently developed new strains of yeast which can
tolerate up to 25% alcohol by volume. These are used primarily in the production of ethanol fuel.
Human use of alcoholic fermentation depends on the chemical energy remaining in
pyruvate after glycolysis. Transforming pyruvate does not add ATP to that produced in glycolysis,
and for anaerobic organisms, this is the end of the ATP-producing line. All types of anaerobic
respiration yield only 2 ATP per glucose.
There are two types of fermentation: lactic acid fermentation and alcoholic
fermentation.

Lactic Acid Fermentation

In lactic acid fermentation, pyruvic acid from glycolysis changes to lactic acid. In the
process, NAD+ forms from NADH. NAD+, in turn, lets glycolysis continue. This results in additional
molecules of ATP. This type of fermentation is carried out by the bacteria in yogurt. It is also used
by your own muscle cells when you work them hard and fast.

Lactic acid fermentation produces lactic acid and NAD+. The NAD+ cycles back to allow glycolysis
to continue so more ATP is made. Each circle represents a carbon atom.
Did you ever run a race and notice that your muscles feel tired and sore afterward? This
is because your muscle cells used lactic acid fermentation for energy. This causes lactic acid to
build up in the muscles. It is the buildup of lactic acid that makes the muscles feel tired and sore.
Alcoholic Fermentation
In alcoholic fermentation, pyruvic acid changes to alcohol and carbon dioxide. NAD+ also
forms from NADH, allowing glycolysis to continue making ATP. This type of fermentation is
carried out by yeasts and some bacteria. It is used to make bread, wine, and biofuels.

Alcoholic fermentation produces ethanol and NAD+. The NAD+ allows glycolysis to continue
making ATP.
Have your parents ever put corn in the gas tank of their car? They did if they used gas
containing ethanol. Ethanol is produced by alcoholic fermentation of the glucose in corn or other
plants. This type of fermentation also explains why bread dough rises. Yeasts in bread dough use
alcoholic fermentation and produce carbon dioxide gas. The gas forms bubbles in the dough,
which cause the dough to expand. The bubbles also leave small holes in the bread after it bakes,
making the bread light and fluffy.