1. Fermentation UNIT #3

2. Fermentation Fermentation-Allows cells to carry out energy production in the absence of oxygen. Occurs when oxygen isn’t present (anaerobic) Results in the production of 2ATP molecules. Lack of O 2 = Glycolysis + Fermentation =4ATP In fermentation NADH is converted to NAD+ by adding extra electrons.

3. Fermentation Most eukaryotic cells use one of two types of fermentation Lactic Acid Fermentation Alcoholic Fermentation

4. Lactic Acid Fermentation In lactic acid fermentation the cell uses pyruvic acid left over from glycolysis to be converted into lactic acid. Lactic acid fermentation produces lactic acid as well as regenerates NAD+ so glycolysis can continue. Pyruvic Acid + NADH  Lactic Acid + (ATP) NAD + +CO 2 Lactic Acid is produced in muscles during exercise when the body can’t supply enough oxygen to the tissues to produce ATP.

5. Alcoholic Fermentation Occurs in yeast and other microorganisms. In this type of fermentation pyruvic acid is broken down to produce a 2-carbon alcohol and carbon dioxide (CO 2 ). Pyruvic Acid + NADH  Alcohol + CO 2 + (ATP)NAD +. Alcoholic Fermentation is of particular importance to bakers and brewers; it makes dough rise, creates the airs spaces in bread, makes beer bubble, and wine sparkle.