Fermentation UNIT 3 Fermentation l l l FermentationAllows

Fermentation l l l Fermentation-Allows cells to carry out energy production in the absence

Fermentation l Most eukaryotic cells use one of two types of fermentation • Lactic

Lactic Acid Fermentation l l In lactic acid fermentation the cell uses pyruvic acid

Alcoholic Fermentation l l Occurs in yeast and other microorganisms. In this type of

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Fermentation UNIT #3

Fermentation l l l Fermentation-Allows cells to carry out energy production in the absence of oxygen. Occurs when oxygen isn’t present (anaerobic) Results in the production of 2 ATP molecules. Lack of O 2 = Glycolysis + Fermentation =4 ATP In fermentation NADH is converted to NAD+ by adding extra electrons.

Fermentation l Most eukaryotic cells use one of two types of fermentation • Lactic Acid Fermentation • Alcoholic Fermentation

Lactic Acid Fermentation l l In lactic acid fermentation the cell uses pyruvic acid left over from glycolysis to be converted into lactic acid. Lactic acid fermentation produces lactic acid as well as regenerates NAD+ so glycolysis can continue. l Pyruvic Acid + NADH Lactic Acid + (ATP) NAD+ +CO 2 l Lactic Acid is produced in muscles during exercise when the body can’t supply enough oxygen to the tissues to produce ATP.

Alcoholic Fermentation l l Occurs in yeast and other microorganisms. In this type of fermentation pyruvic acid is broken down to produce a 2 -carbon alcohol and carbon dioxide (CO 2). Pyruvic Acid + NADH Alcohol + CO 2 + (ATP)NAD+. Alcoholic Fermentation is of particular importance to bakers and brewers; it makes dough rise, creates the airs spaces in bread, makes beer bubble, and wine sparkle.