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Fermentation definitions

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  • Anaerobic Respiration
    Cellular process generating ATP without oxygen, involving glycolysis and fermentation, and yielding less energy than aerobic pathways.
  • Glycolysis
    Initial metabolic pathway breaking down glucose into pyruvate, producing ATP and NADH, and functioning without oxygen.
  • Fermentation
    Metabolic process regenerating NAD+ from NADH, enabling glycolysis to persist in the absence of oxygen.
  • NAD+
    Electron carrier molecule required for glycolysis, regenerated during fermentation to sustain ATP production.
  • NADH
    Reduced electron carrier formed during glycolysis, donates electrons during fermentation to regenerate NAD+.
  • Pyruvate
    Three-carbon molecule produced from glucose during glycolysis, serving as an electron acceptor in fermentation.
  • Alcohol Fermentation
    Pathway converting pyruvate into ethanol and CO2, used by yeast, and regenerating NAD+ for glycolysis.
  • Lactic Acid Fermentation
    Pathway converting pyruvate into lactate, used by muscle cells under low oxygen, and regenerating NAD+.
  • Ethanol
    Alcoholic byproduct of fermentation in yeast, not further used for energy, and important in brewing and baking.
  • Lactic Acid
    Byproduct of fermentation in muscle cells, associated with muscle soreness and not further metabolized for energy.
  • Electron Carrier
    Molecule that temporarily holds electrons during metabolic reactions, crucial for transferring energy in cells.
  • ATP
    Primary energy currency of the cell, produced in small amounts during anaerobic respiration compared to aerobic pathways.
  • Yeast
    Microorganisms utilizing alcohol fermentation to produce ethanol and CO2, essential in baking and brewing industries.
  • Byproduct
    Substance formed during fermentation, such as ethanol or lactic acid, not further used for cellular energy.
  • Electron Acceptor
    Molecule, such as pyruvate, that receives electrons during fermentation, enabling regeneration of NAD+.