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Transcript
4.6 Fermentation KEY CONCEPT Fermentation allows the production of a small amount of ATP without oxygen. 4.6 Fermentation Fermentation does not produce ATP 4.6 Fermentation There are two main types of fermentation: • 1. lactic acid fermentation-animal cells, bacteria • 2. alcoholic fermentation- yeast (a fungi), some plants 4.6 Fermentation • Lactic acid fermentation occurs in muscle cells. – glycolysis splits glucose into two pyruvate molecules – pyruvate and NADH enter fermentation – energy from NADH converts pyruvate into lactic acid – NADH is changed back into NAD+ – NAD+ is recycled to glycolysis 4.6 Fermentation • Alcoholic fermentation is similar to lactic acid fermentation. – glycolysis splits glucose and the products enter fermentation – energy from NADH is used to split pyruvate into an alcohol and carbon dioxide – NADH is changed back into NAD+ – NAD+ is recycled to glycolysis 4.6 Fermentation • Fermentation is used in food production. – yogurt – cheese – bread