1. Anaerobic Respiration =Fermentation Goal: Getting ATP in the Absence of Oxygen

2. Aerobic Respiration Refresher:

3. Fermented Products Come from Bacteria & Yeast

4. Fermented foods are full of beneficial bacteria; essential to good gut health.
Fermented foods are better for us than processed or even pasteurized foods.
Fermented foods are probiotic; alive with beneficial bacteria that contribute to our digestive health.
Food that has been fermented aids our digestive system, and the health of our gut flora.
The health of our gut flora is essential to our overall well being, and boosts our immune system.
Mastering Fermentation by Mary Karlin, copyright ©

5. Why Fermentation? Got Oxygen?
• With Oxygen (34 ATP):
Krebs Cycle
Electron transport Chain
• Without Oxygen (2 ATP):
Lactic Acid Fermentation Or
Alcoholic Fermentation

7. Getting 2 ATP Without Oxygen

8. Two Types of Fermentation
Lactic Acid Fermentation
Alcoholic Fermentation
Occurs in animals (you) and bacteria.
Used in making cheese, yogurt, buttermilk and fermented foods.
Different bacteria produces different flavors.
Pyruvic acid + NADH → Lactic Acid + NAD+
Occurs in Yeast.
Produces alcohol as waste.
Produces CO2 as waste.
The CO2 bubbles pop making the holes in bread.
The alcohol is used in making adult beverages.
Pyruvic acid + NADH → Alcohol + CO2 + NAD+
• Both produce 2 ATP

9. 3 Sources of ATP 1. ATP already in muscles.
ATP made by lactic acid fermentation
ATP made by cellular respiration