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How cells extract energy from glucose without oxygen. This is especially important during the early hours and days of fermentation. Therefore, both lactic acid and alcoholic fermentation do not require oxygen. In yeast, the anaerobic reactions make alcohol, while in your muscles, they make lactic acid. Define fermentation and explain why it does not require oxygen; Describe the fermentation pathways and their end products and give examples of microorganisms that use these pathways; Compare and contrast fermentation and anaerobic respiration; Many cells are unable to carry out respiration because of one or more of the following circumstances: Tempeh mold needs oxygen. Yeast requires high levels of oxygen in order to do their wonderful job of taking sugar in the must (grape juice and concentrate) and making alcohol. Fermentation starts with glycolysis, which does not require oxygen, but it does not involve the latter two stages of aerobic cellular respiration (the Krebs cycle and electron transport). The main difference between lactic acid and alcoholic fermentation is that lactic acid fermentation produces lactic acid molecules from pyruvate whereas alcoholic fermentation produces ethyl alcohol and carbon dioxide. C) Fermentation can produce lactic acid. However, even when oxygen is abundant, yeast cells prefer fermentation to aerobic respiration, provided a sufficient supply of sugar is available. Which of the following statements about fermentation is NOT true? Fermentation is an anaerobic process, meaning it does not require oxygen in order to occur. The yeast need this oxygen to multiply successfully. The term Aerobic fermentation is a misnomer since fermentation is anaerobic, i.e., it does not require Oxygen. The yeast need this oxygen to grow and to produce important cell wall constituents. E) Fermentation can produce alcohol. A lot of CO2 gas from the fermentation is infused within the wine must at this point. D) Fermentation produces a net 2 ATP molecules. B) Fermentation does not require oxygen. Fermentation occurs in the absence of oxygen (anaerobic conditions), and in the presence of beneficial microorganisms (yeasts, molds, and bacteria) that obtain their energy through fermentation. Oxygen is rapidly absorbed from the wort during the lag phase. During glycolysis, NAD+ is reduced to NADH and 2 net ATPs are produced. Fermentation Facts . There's no single answer. It is important to introduce enough oxygen into wort at the beginning of fermentation. To do this breeding yeast devours dissolved oxygen in your fermenting wine. Thus, aerobic fermentation does not actually refer to a fermentation process; this process refers to the process of cellular respiration. The yeasts we use for beer and wine go through aerobic and anaerobic phases (aerobic builds the population up, then anaerobic makes the booze). A) Fermentation involves the citric acid cycle. Lactic acid fermentation is anaerobic, and you don't want oxygen getting in there. CO2 is also coming off the fermentation as a gas. This makes it very hard for excessive oxygen to saturate into the wine and cause oxidation. Metabolism without Oxygen: Fermentation In aerobic respiration, the final electron acceptor for the electron transport chain is an oxygen molecule, O 2.If aerobic respiration occurs, then approximately 30 molecules of ATP will be produced during the electron transport chain and chemiosmosis using the energy of the high-energy electrons carried by NADH or FADH 2 to the electron transport chain. Fermentation occurs in the digestive system of humans and other animals. 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