Anaerobic Respiration: Fermentation

Vocabulary flashcards covering the key terms, mechanisms, and food applications of anaerobic respiration and fermentation.

Fermentation

An anaerobic process occurring after glycolysis when oxygen is not available, which recycles $\text{NAD}^+$ to keep glycolysis running.

Alcoholic Fermentation

A type of fermentation carried out by yeast that produces ethyl alcohol, $\text{CO}_2$, and recycled $\text{NAD}^+$.

Lactic Acid Fermentation

A type of fermentation carried out by organisms such as humans (for quick energy) that produces lactic acid and recycled $\text{NAD}^+$.

Electron Transport Chain

A stage of cellular respiration that essentially requires oxygen to function.

Glycolysis

A process that can produce $2\,\text{ATP}$ and converts $\text{NAD}^+$ to $\text{NADH}$ when oxygen is absent.

$$\text{NAD}^+$$

A molecule converted to $\text{NADH}$ during glycolysis that must be recycled by fermentation so glycolysis can continue.

Industrial Uses of Alcoholic Fermentation

Food industry applications including baking bread and producing beer, wine, and other alcohols.

Industrial Uses of Lactic Acid Fermentation

Food industry applications used to make kimchi, sour cream, saverkraut, pickles, and yogurt.