Frementation

Its advantages and disadvantages

What is Fermentation?

The Process of Fermentation

In the absence of oxygen, glucose is converted into G3P. The G3P is converted into BPG (and in the process produces 2 NADH), then into pyruvate and finally it either becomes lactic acid or alcohol (with some CO2).


What are its Disadvantages?

Less Efficency

Although this process yields 2 ATP, aerobic respiration could (in theory) produce 38 to 36 molecules of ATP. This means that anaerobic respiration is less efficient that aerobic respiration.

What are its Advantages?

It is Quick and is Responsible For Many Foods

Fermentation is responsible for many of our foods. Beer, cheese, yogurt, wine and many other common culinary items owe their existence to fermentation.

Meanwhile, in animal cells (especially in the skeletal muscle cells), in times when oxygen is depleted, fermentation is used to quickly make ATP.