FERMENTATION - TYPES , CHARACTERISTICS OF ANAEROBIC RESPIRATION
Fermentation
Some organisms can respire in the absence of oxygen. This
process is called fermentation or anaerobic respiration. There are three types
of fermentation:
1. Alcoholic
fermentation
2. Lactic acid fermentation
3. Mixed acid fermentation
Alcoholic fermentation:
The cells of roots in water logged soil respire by alcoholic
fermentation because of lack of oxygen by converting pyruvic acid into ethyl
alcohol and CO2. Many species of yeast (Saccharomyces) also respire
anaerobically. This process takes place in two steps:
Industrial uses of alcoholic fermentation:
1. In bakeries, it is used for preparing bread, cakes,
biscuits.
2. In beverage
industries for preparing wine and alcoholic drinks.
3. In producing vinegar and in tanning, curing of leather.
4. Ethanol is used to make gasohol (a fuel that is used for cars in Brazil).
Lactic acid fermentation:
Some bacteria
(Bacillus), fungi and muscles of vertebrates produce lactic acid from pyruvic
acid.
Mixed acid fermentation:
This type of fermentation is a characteristic feature of Enterobacteriaceae and results in the formation of lactic acid, ethanol, formic acid and gases like CO2 and H2.
Characteristics of Anaerobic Respiration:
1. Anaerobic respiration is less efficient than the aerobic
respiration.
2. Limited number of ATP molecules is generated per
glucose molecule.
3. It is characterized by the production of CO2 and it is
used for Carbon fixation in photosynthesis
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