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KEY CONCEPT Fermentation allows the production of a small amount of ATP without oxygen.

Explore how fermentation allows glycolysis to continue making ATP without oxygen. Learn about lactic acid and alcoholic fermentation, the recycling of NAD+, and the importance of fermentation in food production. Discover the process in mammalian muscle cells and bacteria/yeast. Visit the link for more details.

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KEY CONCEPT Fermentation allows the production of a small amount of ATP without oxygen.

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  1. KEY CONCEPT Fermentation allows the production of a small amount of ATP without oxygen.

  2. Fermentation allows glycolysis to continue. • Fermentation allows glycolysis to continue making ATP when oxygen is unavailable. • Fermentation is an anaerobic process. • occurs when oxygen is not available for cellular respiration • does not produce ATP

  3. Fermentation allows glycolysis to continue making ATP when oxygen is unavailable. • NAD+ is recycled to glycolysis • Lactic acid fermentation occurs in muscle cells. • glycolysis splits glucose into two pyruvate molecules • pyruvate and NADH enter fermentation • energy from NADH converts pyruvate into lactic acid • NADH is changed back into NAD+

  4. Occurs in mammalian muscle cells • Pyruvate +NADH lactic acid + NAD+ • Only produces 2 ATP (from the glycolysis part)

  5. Fermentation and its products are important in several ways. • Alcoholic fermentation is similar to lactic acid fermentation. • glycolysis splits glucose and the products enter fermentation • energy from NADH is used to split pyruvate into an alcohol and carbon dioxide • NADH is changed back into NAD+ • NAD+ is recycled to glycolysis

  6. Occurs in bacteria and yeast • Pyruvate + NADH  alcohol + C02 + NAD+ • Only produces 2 ATP (from the glycolysis part)

  7. Fermentation is used in food production. • yogurt • cheese • bread http://www.cengage.com/biology/discipline_content/animations/fermentation_m.html

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