What Yogurt, Cheese, and Sore Muscles Have in Common (or Lactate Fermentation):
The Making of Bread and Beer (or Alcoholic Fermentation): Cellular enzymes convert pyruvate to acetaldehyde, which then accepts electrons from NADH to become alcohol. Yeasts are valuable in the baking industry (carbon dioxide by-product makes dough rise) and in alcoholic beverage production.
Anaerobic Electron Transport: This pathway, is found in many bacteria. It influences the cycling of nitrogen, sulfur, and other elements. Electrons are stripped from an organic compound and passed to inorganic elements (acceptors).
This animation (Audio - Important) describes fermentation.
This is a great time to take a quick field trip to Yellowstone National Park. The geysers and thermal pools are home to species of beautifully colored bacteria that utilize anaerobic electron transport pathways.
REVIEW: Under anaerobic conditions muscle cells produce
REVIEW: _____ engage in lactate fermentation.
a. Lactobacillus cells
b. Muscle cells
c. Sulfate-reducing bacteria
d. a and b
REVIEW: In alcoholic fermentation, _____ is the final acceptor of the electrons stripped from
glucose.
REVIEW: The fermentation pathways produce no more ATP beyond the small yield from glycolysis, but
the remaining reactions _____ .
REVIEW: In certain organisms and under certain conditions, _____ can be used as an energy
alternative to glucose.
a. fatty acids
b. glycerol
c. amino acids
d. all of the above
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