Fermentation

01
About
What is Fermentation?
 What is Fermentation ?

Fermentation is an anaerobic process in which energy can be

released from glucose even if oxygen is not available. It is an
anaerobic pathway in which glucose is broken down.
Fermentation is a way to be able to handle the little no oxygen
issue. It allows for glycolysis to keep going. That means making
ATP when there is no oxygen
There is no ETC step in fermentation
process. It must regenerate the NAD+.
NAD+ is needed after all in glycolysis to
continue. Fermentation therefore adds
another little step to the end of glycolysis. A
step to regenerate NAD+. This happens
because fermentation allows NADH to give
its electrons to an electron acceptor.
 Let’s Recall
In glycolysis, you take glucose and it gets converted into
pyruvate, this takes a little ATP cost to actually start it up.
Overall, you make 2 net ATP per glucose molecule and
you also produce 2 NADH. Recall that NADH is a
coenzyme and an electron carrier.

NAD+ was reduced to NADH when it gained electrons.

Always remember the famous LEO GER > Lose
electrons=oxidized Gained electrons=reduced. So
NADH>NAD+ is oxidation because it loses electrons and
NAD+>NADH is reduced because it gains electrons
 02
Types
What are the types of fermentation?
 Types of Fermentation
Alcoholic Fermentation
Done by some types of yeast. First glycolysis yields 2
net ATP, 2 pyruvate, and 2 NADH. The 2 pyruvate is
used which will ultimately produce carbon dioxide
and 2 ethanol(alcohol), the derivative of pyruvate
shown here, acetaldehyde, can act as an electron
acceptor in this process so that the 2 NADH can be
oxidized to 2 NAD+ so that glycolysis can start all
over. Since ethanol is a waste product in this process.
Yeast also can do alcoholic products.
Lactic Acid Fermentation
Done by cells such as your muscle cells. Muscles
cells can do aerobic cellular respiration, they can
shift to lactic acid fermentation if they experience an
oxygen debt. Just like with alcoholic fermentation,
its start with glycolysis that yields 2 net ATP, 2
pyruvate, and 2 NADH. But it needs the step to
regenerate the NAD+. The 2 pyruvate on the reactant
side will ultimately yield 2 lactate. The pyruvate can
act as an electron acceptor allowing NADH to be
oxidized to NAD+ so that glycolysis can start over
again.
Lactic Acid Fermentation
Alcohol Fermentation
 Importance
03 Why fermentation is important?
 Importance of Fermentation
Fermentation is suitable for all kinds of environments. It is one
of the oldest metabolic processes which is common to
prokaryotes and eukaryotes. Fermentation can make food
nutritious, digestible, and flavorful. Fermentation is widely
used in various industries:

• Bread making and baking

• Biofuel production
• Production of pharmaceutical products
• Increases vitamin and mineral content in food
• Reduces lactose intolerance
• Wine and Beer making