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KEY CONCEPT Fermentation pathways break down carbohydrates without using oxygen

KEY CONCEPT Fermentation pathways break down carbohydrates without using oxygen. What is Fermentation?. Fermentation is an anaerobic process that allows glycolysis to continue Fermentation is completed in the cytoplasm and yields 2 ATP per glucose molecule. Metabolic pathways after glycolysis.

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KEY CONCEPT Fermentation pathways break down carbohydrates without using oxygen

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  1. KEY CONCEPT Fermentation pathways break down carbohydrates without using oxygen

  2. What is Fermentation? • Fermentation is an anaerobic process that allows glycolysis to continue • Fermentation is completed in the cytoplasm and yields 2 ATP per glucose molecule

  3. Metabolic pathways after glycolysis • Glycolysis can be followed by two different pathways • With oxygen – cellular respiration • Without oxygen – fermentation

  4. NADH production in glycolysis • One reaction of glycolysis removes high-energy electrons and H+ and passes them to NAD+ • NAD+ accepts the electrons and a H+ ion and travels to the electron transport chain as NADH if oxygen is available • At the end of the ETC, oxygen combines with the H+ and electrons to form water and regenerates NAD+

  5. What if there is no oxygen? • No electron and H+ acceptor • No NAD+ regeneration for glycolysis

  6. What if there is no oxygen? • So…If oxygen is not available, something else has to accept the electrons and H+ from the NADH from glycolysis and regenerate NAD+

  7. Electron acceptors other than oxygen result in two kinds of fermentation • Alcoholic fermentation • Pyruvate is split into acetaldehyde and CO2 • Acetaldehyde receives electrons and hydrogen from NADH, forming NAD+ and ethanol Pyruvic acid + NADH → alcohol + CO2 + NAD+ • Lactic Acid fermentation (lactate fermentation) • Pyruvate receives electrons and hydrogen from NADH, forming NAD+ and lactic acid (lactate) Pyruvic acid + NADH → lactic acid + NAD+

  8. Two kinds of fermentation

  9. Fermentation is used in food production. • Yogurt - Soy Sauce • Cheese - Vinegar • Bread - Olives/Pickles • Beer/ Meade - Wine/ Ale • Sauerkraut - Malt

  10. Occurs in yeasts and some bacteria Alcoholic fermentation

  11. Alcoholic Fermentation

  12. Alcoholic Fermentation • Fermentation gives “rise” to doughs by CO2 release

  13. Alcoholic fermentation • Yeast powers the fermentation of alcohol making and baking

  14. Lactic acid fermentation • Slow-twitch muscle fibers (“red” muscles) make ATP by aerobic respiration • Have many mitochondria • Dominate in prolonged activity • Fast-twitch muscle fibers (“white” muscles) make ATP by lactic acid fermentation • Have few mitochondria • Sustain short bursts of activity

  15. Lactic acid fermentation • Sprinters use lactic acid fermentation

  16. Lactic acid that builds up in the tissue causes a burning, painful sensation.

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