Fermentation (College Board AP Biology)

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Alcohol & Lactate Fermentation

  • Sometimes cells experience conditions with little or no oxygen
  • There are several consequences when there is not enough oxygen available for respiration:
    • There is no final acceptor of electrons from the electron transport chain
    • The electron transport chain stops functioning
    • No more ATP is produced via oxidative phosphorylation
    • NADH and FADH2 aren’t oxidized by an electron carrier
    • No oxidized NAD and FAD are available for dehydrogenation in the Krebs cycle
    • The Krebs cycle stops
  • However, there is still a way for cells to produce some ATP in low oxygen conditions through fermentation (anaerobic respiration - 'without oxygen')

Fermentation pathways

  • Some cells are able to oxidize the NADH produced during glycolysis so it can be used for further hydrogen transport
  • This means that glycolysis can continue and small amounts of ATP are still produced
  • Different cells use different pathways to achieve this
    • Yeast and microorganisms use alcohol (ethanol) fermentation
    • Other microorganisms and mammalian muscle cells use lactate fermentation

Alcohol Fermentation in Yeast

  • In this pathway NADH transfers its hydrogens to ethanal to form ethanol (alcohol)
  • In the first step of the pathway pyruvate is decarboxylated to ethanal
    • Producing CO2
  • Then ethanal is reduced to ethanol by the enzyme alcohol dehydrogenase
  • Ethanal is the hydrogen acceptor
  • Ethanol cannot be further metabolized; it is a waste product

Alcohol Fermentation Diagram

The pathway of ethanol fermentation

The pathway of ethanol fermentation

Lactic Acid Fermentation in Animal Cells

  • In this pathway NADH transfers its hydrogens to pyruvate to form lactic acid (also called lactate)
  • Pyruvate is reduced to lactate by enzyme lactate dehydrogenase
  • Pyruvate is the hydrogen acceptor
  • The final product lactate can be further metabolized when oxygen becomes available or stored as glycogen

Lactic Acid Fermentation Diagram

The pathway of lactate fermentation

The pathway of lactate fermentation

Metabolization of Lactate

  • After lactate is produced two things can happen:
    1. It can be oxidized back to pyruvate which is then channelled into the Krebs cycle for ATP production
    2. It can be converted into glycogen for storage in the liver
  • The oxidation of lactate back to pyruvate needs extra oxygen
    • This extra oxygen is referred to as an oxygen debt
    • It explains why animals breathe deeper and faster after exercise

Exam Tip

Note that alcohol fermentation is a two-step process (lactic acid fermentation is a one-step process). Carbon dioxide is also produced alongside the waste ethanol. This waste ethanol and CO2 is what makes yeast vital in making alcoholic drinks like beer!

Note that lactate or lactic acid, and ethanol or alcohol may be used interchangeably

ATP Yield in Fermentation

  • In cells there is a much greater energy yield from respiration in aerobic conditions than in fermentation (anaerobic conditions)
  • In anaerobic respiration glucose is only partially oxidized meaning only some of its chemical potential energy is released and transferred to ATP
    • The only ATP producing reaction that continues is glycolysis (~2 ATP)

  • Because there is no oxygen to act as the final electron acceptor, none of the reactions within the mitochondria can take place
    • The stages that take place inside the mitochondria produce much more ATP than glycolysis alone (~36 ATP)

Comparing Aerobic & Anaerobic Respiration Table

  Aerobic respiration Fermentation (anaerobic respiration)
Stages Glycolysis
Oxidation of pyruvate to acetyl CoA
Krebs cycle
Oxidative phosphorylation
Glycolysis
Fermentation
Oxidation of glucose Complete Incomplete
Total molecules ATP produced per glucose molecule High (∼36) Low (2)
Location Cytoplasm and mitochondria Cytoplasm
Products CO2, H2O Yeast: CO2, alcohol
Mammals: lactic acid

Exam Tip

You won’t be expected to know the total yield of ATP from each stage of respiration in detail but be prepared to explain why aerobic respiration produces substantially more ATP than fermentation.

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Phil

Author: Phil

Phil has a BSc in Biochemistry from the University of Birmingham, followed by an MBA from Manchester Business School. He has 15 years of teaching and tutoring experience, teaching Biology in schools before becoming director of a growing tuition agency. He has also examined Biology for one of the leading UK exam boards. Phil has a particular passion for empowering students to overcome their fear of numbers in a scientific context.