Fermentation
(Anaerobic Respiration)
Chemical Energy & Food
 Calorie- amount of energy needed to raise the
temperature of 1 g of water 1 °C. Unit of
measurement for energy found in food.
 GLUCOSE is the most abundant and important
sugar in nature.
 Energy from Glucose/ Food is released gradually.
Glycolysis (glyco=sugar, lysis= splitting)
 1st Step in releasing energy from glucose.
 One glucose molecule is broken into two
molecules of pyruvic acid.
 Produces 2 ATP
 Glycolysis can be followed by 2 different
pathways. One with oxygen- Respiration,
one without- Fermentation.
 http://www.science.smith.edu/department
s/Biology/Bio231/glycolysis.html
Possible Pathways of
Making Energy
Glycolysis
Respiration
Aerobic: WITH oxygen
Fermentation
Anaerobic: WITHOUT oxygen
Fermentation (Anaerobic
Respiration):
 where ATP is released from organic
compounds (such as glucose) in the
absence of oxygen
 2 Types:
 Lactic Acid Fermentation
 Alcoholic Fermentation
LACTIC ACID FERMENTATION
Performed by some fungi, some bacteria, and
sometimes by our muscles.
Products include cheese, yogurt, and very sore
muscles!
Alcohol Fermentation
Performed by yeast, some kinds of bacteria, & a few
other microorganisms use for energy
Products include CO2 and Alcohol
Used to make beer, bread and wine
Fermentation Equation:
Grapes
C6H12O6
Monosaccharide
glucose
Controlled by
enzymes
obtained)
(energy-filled
substrate)
2 C2H5OH + 2 CO2 + 2ATP
alcohol
carbon (NRG
(energydioxide
filled “poison”)
Glycolysis
Glucose  2 Pyruvic Acid
Aerobic
Anaerobic
Respiration
Fermentation
Lactic Acid
Alcoholic
Examples:
Example:
1. In muscle cells
while exercising.
1. To make alcoholic
beverages using
yeast & sugars.
2. Dairy products
Alcoholic Fermentation
Sugar
Yeast
Alcohol
Time (hours)