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Anaerobic cellular respiration is when electrons extracted from a fuel molecule are passed through an electron transport chain, driving ATP synthesis.

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The organisms that use anaerobic cellular respiration are prokaryotes, bacteria and archaea that live in low oxygen environments rely on anaerobic respiration to break down fuels

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An example is the group of archaea called methanols a reduces carbon dioxide to methane to oxidize NADH. These organisms are found in soil and in the digestive tracts of ruminants such as cows and ships.

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The purpose of anaerobic respiration is to restore stocks of NADH+ as this molecule is needed for glycolysis. By restoring stocks of NADH+ vía anaerobic pathways, the organism can continue to produce ATP via glycolysis

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The conversation of pyruvate into lactic acidosis (animals) or ethanol and CO2 (plants) is reversible. Hence pyruvate levels can be restored once oxygen is present and greater yield of ATP may be produced aerobically

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Fermentation pathways consist of glycolysis

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Both fermentation and cellular respiration start with glycolysis

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Cellular respiration can’t happen if there isn’t a mitochondria

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Alcohol fermentation produces ethanol

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Alcohol fermentation is the process by which ethanol is produced.

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It is also known as ethanol fermentation and its purpose is to transform sugars into energy.

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NADH yields the electrons to a derivative of pyruvate

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Fermentation only happens when there’s no oxygen present

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Fermentation is an anaerobic process (non-oxygen required) pathway for breaking down glucose, one that’s performed by many types of organisms and cells

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When life first began on Earth, most organisms were anaerobic and oxygen was toxic for them. Around 2 billion years ago, Cyanobacteria started doing photosynthesis, creating more and more oxygen in the atmosphere, and most of the Earth’s organisms, which were anaerobic, became extinct. This event is known as The Great Oxygenation Event.

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Many obligate anaerobes can be found in the environment where anaerobic conditions exist, such as in deep sediments of soil, still waters, and at the deepest bottoms of the ocean where there is no photosynthetic life.

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There’s 2 steps to go from pyruvate to ethanol:
1. A carboxyl group is removed from pyruvate and released as carbon dioxide that produces acetaldehyde, which is a two-carbon molecule.
2. NADH gives its electrons to acetaldehyde. This regenerates NAD+ and creates ethanol.

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Ethanol found in alcoholic beverages is obtained from alcohol fermentation by yeast

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Yeast often function when there’s oxygen but it can also function under anaerobic conditions.

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Alcohol, just as it is toxic to humans it is also toxic to yeast in large quantities.

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The only energy extraction pathway is glycolysis, with one or two extra reactions tacked on at the end

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Obligate anaerobes can also be found in the human body. When tissues are not supplied with blood circulation, they die and become an ideal breeding ground for obligate anaerobes.

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Fermentation begins with glycolysis, the pyruvate made in glycolysis does not continue through oxidation and the citric acid cycle, and the electron transport chain does not run. Because de electron transport chain isn’t functional

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Obligate anaerobes cannot grow in the presence of oxygen

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The purpose of the extra reactions in fermentation is to generate the electron transport carrier NAD+ from the NADH produced in glycolysis

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Facultative anaerobes are able to grow with or without oxygen.

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The extra reactions accomplish this by letting NADH drop it’s electrons off with an organic molecule. This drop off allows glycolysis to keep running by ensuring a steady supply of NAD+

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Under anaerobic conditions, facultative anaerobes grow by fermentation or anaerobic respiration, but in the presence of oxygen they switch to aerobic respiration.

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Louis Pasteur in the 19th century used the term fermentation in a narrow sense to describe the changes brought about by yeasts and other microorganisms growing in the absence of air

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These obligate anaerobes live in the deepest parts of the ocean because the absence of oxygen there allows them to grow.

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Before being sent into space, spacecraft goes through a “decontamination” process where all present microorganisms are removed, to prevent obligate anaerobes on Earth that can survive harsh conditions (no oxygen, extreme temperatures, radiation, etc) to arrive to other planets and contaminate extraterrestrial land.

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Fermentation is a natural process. People applied fermentation to make products such as wine, mead, cheese, bread leavening by yeast, yogurt and beer long before the biochemical process was understood

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There are three basic forms of fermentation: lactic acidosis fermentation, ethyl alcohol and acetic fermentation. Each of these kind of fermentation is down to the work of microbes specialized at converting certain substances into others

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Fermenting vegetables not only increases nutrients, but also provides live enzymes and beneficial friendly bacteria. It has a lot of healthy benefits.

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Fermentation is a traditional. Food preservation technique that provided humans with food before the invention of mod-cons like fridges and freezers. Probiotics are live bacteria with proven benefits for the gut, metabolism and possibly even mental health

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The nítrate that acts as an electron acceptor in anaerobic respiration produces nitrogen gas as a by-product, and this process is the only route for fixed nitrogen to reach atmosphere

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The range of ethanol’s tolerance of yeast depends on the yeast strain and environmental conditions but it goes from 5% to 20%

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Anaerobic respiration takes place in many environments like freshwater, soil, deep sea surfaces. Some microbes in oxygenated environments also utilize anaerobic respiration because oxygen cannot readily diffuse through their surface

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Anaerobic respiration and fermentation take place in the cytoplasm of the prokaryotic cell

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Only 2 ATP are formed during anaerobic respiration

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Anaerobic respiration is shorter than aerobic respiration

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Is a metabolic process by which glucose or other six-carbon sugars are converted into cellular energy and the metabolite lactate, which is lactic acid in solution.

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If oxygen is present in the cell, many organisms will bypass fermentation and undergo cellular respiration

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Yeast is a single-cell facultative anaerobic organism, which needs food, warmth, and moisture to thrive. It converts its food—sugar and starch—through fermentation, into carbon dioxide and alcohol. It's the carbon dioxide that makes baked goods rise. It’s also used for making beer.

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Sometimes even when oxygen is present and aerobic metabolism is happening in the mitochondria, if pyruvate is building up faster than it can be metabolized, the fermentation will happen anyway.

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Yeast is a single-cell organism, which needs food, warmth, and moisture to thrive. It converts its food—sugar and starch—through fermentation, into carbon dioxide and alcohol. It's the carbon dioxide that makes baked goods rise. It’s is also used to make alcoholic beverages such as beer.

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Lactate dehydrogenase catalyzes the interconversion of pyruvate and lactate with concomitant interconversion of NADH and NAD+.

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Lactic acid bacteria perform an essential role in the preservation and production of wholesome foods. The lactic acid fermentations are generally inexpensive, and often little or no heat is required in their preparation, making them fuel efficient as well. Foods fermented with lactic acid play an important role in feeding the world's population on every continent