Anaerobic Respiration in Bacteria

To Make Yogurt & Cheese

Biology Pool 1
Miss Wright
Group Members: M. Bailey, R. Daye, D. Davey & A. Wellington
Objectives

 By the end of this presentations students should know :

 What is Anaerobic Respiration?
 Anaerobic Respiration in bacteria
 Explain the usefulness of Anaerobic Respiration in the process of Yogurt
 Explain the usefulness of Anaerobic Respiration in the process of Cheese
What is Anaerobic Respiration?

 Anaerobic respiration is respiration using electron acceptors other than molecular oxygen.
Although oxygen is not the final electron acceptor, the process still uses a respiratory
electron transport chain.

 Anaerobic respiration occurs without oxygen and releases less energy but more quickly
than aerobic respiration. Anaerobic respiration in microorganisms is called fermentation.
Anaerobic respiration in Bacteria

 Certain bacteria obtain energy by breaking down organic waste, e.g. manure and garden
waste, under anaerobic conditions to produce biogas.

 Biogas is a mixture of approximately 60% methane (CH4), 40% carbon dioxide and traces
of other contaminant gases such as hydrogen sulfide (H4S).
Explain the usefulness of Anaerobic Respiration in the process of
Yogurt ?

 Yogurt contains living bacteria that are capable of anaerobic respiration; due to
fermentation, a process that does no require oxygen (anaerobic), glucose gets turned to
lactic acid which gives the yogurt a sour taste.
Explain the usefulness of Anaerobic Respiration in the process of
Cheese?

 Anaerobic respiration of bacteria which forms lactic acid is used to make cheese
yogurt and sour cream . The lactic acid gives these foods a characteristic sour
taste.
 Propionic acid fermentation occurs when certain bacteria use carbohydrates such
as lactose and glucose to create propionic acid and carbon dioxide.
 In Swiss cheese, the most common use of this method can be observed. During
this process, the carbon dioxide gas produced results in the formation of bubbles
in the cheese along with the distinct flavor due to carboxylic acid.