• Fermentation is another anaerobic (non-oxygen-requiring) pathway for breaking down glucose, one that's performed by many types of organisms and cells.
• In lactic acid fermentation, NADH transfers its electrons directly to pyruvate, generating lactate as a byproduct. Lactate, which is just the deprotonated form of lactic acid, gives the process its name. The bacteria that make yogurt carry out lactic acid fermentation, as do the red blood cells in your body, which don’t have mitochondria and thus can’t perform cellular respiration.
• Alcohol fermentation, in which NADH donates its electrons to a derivative of pyruvate, producing ethanol.
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• Fermentation is another anaerobic (non-oxygen-requiring) pathway for breaking down glucose, one that's performed by many types of organisms and cells.
• In lactic acid fermentation, NADH transfers its electrons directly to pyruvate, generating lactate as a byproduct. Lactate, which is just the deprotonated form of lactic acid, gives the process its name. The bacteria that make yogurt carry out lactic acid fermentation, as do the red blood cells in your body, which don’t have mitochondria and thus can’t perform cellular respiration.
• Alcohol fermentation, in which NADH donates its electrons to a derivative of pyruvate, producing ethanol.