Aerobic Respiration What is the difference between anaerobic respiration and fermentation?

It is recommended that those below high school only read simple explanations, and complex ones will be difficult to understand and tangled.

Simple explanation: according to the presence or absence of anaerobic participation, it is divided into aerobic respiration and anaerobic respiration.

In microorganisms, anaerobic respiration is often referred to as fermentation. Even fermentation is also anaerobic respiration. When the incomplete oxidation product is alcohol, it is called alcoholic fermentation; for lactic acid.

It is called lactic acid fermentation.

Complex explanation (more scientific and detailed): biological oxidation is divided into three types: fermentation, aerobic respiration, and anaerobic respiration (according to the different classification methods of the final electron acceptor).

Yeast brewing, homomalced fermentation, heterolactic fermentation, etc., all belong to the category of fermentation, not anaerobic respiration. To put it simply, oxidation without the use of molecular oxygen is not necessarily anaerobic respiration.

In detail, fermentation refers to glycolysis.

The post-lactic acid fermentation and alcoholic fermentation pathways are what we usually understand as fermentation! However, anaerobic respiration refers to the fact that the tricarboxylic acid cycle is still underway.

The reductive coenzyme still goes through the oxidative respiratory chain, but the final electron acceptor is not oxygen, but nitrate or something, and the other processes are almost the same as aerobic respiration! And the final production capacity is less than aerobic respiration!

Anaerobic respiration: the product is alcohol, lactic acid, etc., incomplete oxidation products. Both phases of the reaction take place in the cytoplasm.

Fermentation is a form of microbial oxidation.

The list compares the similarities and differences between aerobic respiration, anaerobic respiration, and fermentation.

The list compares the similarities and differences between aerobic respiration, anaerobic respiration, and fermentation.

Respiration type, oxidation mechanism, final electron acceptor product, productive respiratory chain.

Aerobic respiration: organic matter O2CO2 and H2O are mostly intact.

Anaerobic respiration, organic matter, inorganic oxides.

fumarate CO2, H2O

No, n2 are incomplete.

The oxidized intermediate metabolites of fermented organic matter, aldehyde and keto, reduced intermediate metabolites, were few and absent, and the substrate was phosphorylated at the substrate level.

Biological oxidation refers to a series of productive oxidation reactions that occur in living cells, and biological oxidation can be divided into three types: respiration, anaerobic respiration and fermentation according to the characteristics of hydrogen delivery (different properties of hydrogen receiving). Respiration, also known as aerobic respiration, refers to the transfer of hydrogen or electrons from the substrate through a complete respiratory chain (electron transport chain) and finally accepted by exogenous nutrient molecules, producing water and releasing energy in the form of ATP.

This is a biological oxidation that must be carried out under aerobic conditions for both hydrogen delivery and hydrogen. Anaerobic respiration: A class of hydrogen receptors at the end of the respiratory chain is the biological oxidation of exogenous oxidizing compounds (mostly inorganic oxides such as nitric acid, nitrate ferric ions, and a few organic oxides such as fumarate).

Fermentation: In the absence of exogenous hydrogen receptors such as oxygen, the hydrogen ions produced after substrate dehydrogenation are directly transferred to an endogenous intermediate metabolite for acceptance without respiratory chain, so as to achieve phosphorylation capacity at the substrate level. Same as:

The substrates are oxidized to produce reducing power or electrons, and both produce energy. Iso: Aerobic respiration goes through a complete respiratory chain, the hydrogen receptor is exogenous oxygen, carbon dioxide and water are produced, the substrate is completely oxidized, and the production capacity is produced by oxidative phosphorylation, and the production efficiency is high; Anaerobic respiration, not necessarily through the complete respiratory chain, hydrogen acceptor is an exogenous oxide, oxidative phosphorylation capacity, low production efficiency; Fermentation, without going through the respiratory chain, hydrogen receptors are endogenous intermediate metabolites, phosphorylation capacity at the substrate level, and the efficiency is low.

No, fermentation and anaerobic respiration are not concepts on the same level. Anaerobic respiration is a life process, which corresponds to aerobic respiration; Whereas, fermentation is a biological phenomenon, which is caused by anaerobic respiration by microorganisms; The aerobic and anaerobic respiration of microorganisms are collectively referred to as fermentation.

Fermentation is a biological phenomenon that is caused by anaerobic respiration by microorganisms. It is defined as a kind of biological oxidation reaction in which the reducing power [h] generated by the dehydrogenation of the substrate is directly handed over to an endogenous intermediate metabolite without being transmitted by the respiratory chain under the condition of exogenous hydrogen receptors such as oxygen, so as to achieve phosphorylation capacity at the substrate level.

Fermentation and anaerobic respiration are not concepts on the same level, so they cannot be compared. Anaerobic respiration is a life process, which corresponds to aerobic respiration; Whereas, fermentation is a biological phenomenon, which is caused by anaerobic respiration by microorganisms; Therefore, it cannot be said that microbial fermentation is anaerobic respiration.

Yeast. The products of aerobic respiration are water and carbon dioxide.

Carbon dioxide (carbon dioxide, a carbon oxide, the chemical formula is CO2, the chemical formula is, at room temperature and pressure, it is a colorless, odorless or colorless and odorless gas with a slightly sour aqueous solution, and it is also a common greenhouse gas.

aerobic respiration: carbon dioxide, water, and a lot of energy; Anaerobic respiration: alcohol, carbon dioxide, and a small amount of energy.

Although yeast can breathe and survive in both anaerobic and aerobic environments, it will give preference to aerobic respiration. This trait is actually an instinct of living beings, and it is like human beings themselves.

People give priority to a privileged life in a privileged and well-off life without paying other costs, but if there are no privileged living conditions, a simple life can be lived. Similarly, aerobic respiration is the first choice for yeast, but it can also survive in anaerobic environments.

Anaerobic respiration of yeast.

Yeast is a special fungus, it belongs to facultative anaerobic bacteria, which means that this kind of survivable organisms, whether it is an aerobic environment or an anaerobic environment can survive, perhaps the above products are from a biological point of view, for ordinary people to understand a little difficult.

But from the perspective of life, everyone may be more familiar with anaerobic respiration in another way, that is, fermentation. And yeast is actually a fungus that has a wide range of applications in life, mainly in winemaking, back to the above, you can see that it will produce a substance in the absence of oxygen - alcohol, which is also the basic principle of winemaking technology.

Yeast is a facultative anaerobic microorganism that can breathe in the presence of oxygen and ferment in the absence of oxygen. That is, in the presence of oxygen, yeast converts glucose into water and carbon dioxide. In the absence of oxygen, glucose is broken down into carbon dioxide and alcohol.

Aerobic respiration produces carbon dioxide, water, and a lot of energy. Anaerobic respiration produces alcohol, carbon dioxide, and a small amount of energy.

Yeast prefers aerobic respiration.

The application of yeast anaerobic respiration in daily life is mainly for winemaking.

The products of yeast aerobic and anaerobic respiration, described in detail below:

1. The formation mechanism of aerobic respiration products

1. The main products produced by yeast aerobic respiration are carbon dioxide and water, and under aerobic conditions, yeast decomposes glucose molecules into CO2 and H2O when it consumes ATP energy produced by glucose through oxidative metabolism, and releases a large amount of energy at the same time. The parent fungus is a special fungus, which belongs to facultative anaerobic bacteria, which means that this kind of survivable organism can survive in both aerobic and anaerobic environments.

2. The oxidation process can be divided into three steps, the decomposition of sugar, the conversion of carbon monoxide bridges and the formation of water, of which water is one of the key intermediate products restricting aerobic respiration, and one of the substances necessary for oxygen uptake and ATP production.

2. Mechanism of the formation of anaerobic respiration products in the chain of destruction and destruction:

1. The main products produced by anaerobic respiration are ethanol and carbon dioxide, and yeast cannot obtain enough oxygen for aerobic respiration in an anaerobic environment.

2. They break down sugar molecules into ethanol and carbon dioxide, a process known as glycolysis. In glycolysis, sugar is sequestered into two three-carbon molecules, which subsequently break down into two parts ethanol and the collected carbon dioxide gas.

3. Differences between the two:

1. Since aerobic respiration requires sufficient oxygen intake, its energy output is much higher than that of anaerobic respiration. At the same time, under aerobic conditions, yeast can completely decompose glucose into carbon dioxide and water, while in anaerobic conditions, it can only partially decompose it into ethanol and carbon dioxide.

2. In addition, the energy output in the aerobic environment is usually long-term and large-scale, while the energy output generated in the anaerobic environment is relatively short-lived and unstable. The main products of yeast aerobic respiration are carbon dioxide and water, while the main products of anaerobic respiration are ethanol and carbon dioxide, and the main differences between the two are oxygen intake, sugar breakdown pathways, and the stability of fiber energy output.

Anaerobic respiration: the product is alcohol, lactic acid, etc., incomplete oxidation products. Both phases of the reaction take place in the cytoplasm.

Fermentation is a form of microbial oxidation.

What they all have in common is the way of respiration, both of which provide energy.

Fermentation and anaerobic respiration are not concepts on the same level.

Anaerobic respiration is a life process, and the first fierce counterpart is aerobic respiration;

Fermentation is a biological phenomenon, which is caused by anaerobic respiration by microorganisms;

The aerobic respiration and anaerobic respiration of microorganisms are collectively referred to as fermentation. Fermentation refers to the process of using microorganisms to produce valuable products and is not limited to anaerobic respiration.

Anaerobic respiration products are alcohol or lactic acid.

Fermentation is divided into alcoholic fermentation, lactic acid fermentation, acetic acid fermentation, citric acid fermentation, etc.

Respiration. This includes anaerobic respiration.

That's right. Anaerobic respiration is a respiration process that animals, plants, and microorganisms have, all of which refer to the complete or incomplete oxidation of organic carbon compounds, and the electrons that are taken off by the wisdom of the skin are passed through part of the electron transport chain.

Finally, the process of transferring inorganic oxides (individually organic oxides) to exogenous sources and releasing less energy. Anaerobic respiration is called anaerobic respiration in animals and pre-trapped plants, but it is called fermentation in microorganisms.

So this sentence should be held and said: "In microorganisms, anaerobic respiration is equivalent to fermentation".

The difference between anaerobic respiration and fermentation can be proposed, and the concept of the two must first be understood.

Fermentation is defined as the process by which people use the life activities of microorganisms under aerobic or anaerobic conditions to prepare the microbial bacteria themselves, or direct metabolites or secondary products of the mupaiqiaoxi.

Anaerobic respiration is defined as a special class of respiration with low productivity efficiency that occurs under anaerobic conditions when anaerobic or facultative anaerobic microorganisms act as electron acceptors with exogenous inorganic oxides or organic envy as electron acceptors. Rapid.

The biggest difference between fermentation and anaerobic respiration is that it is a chemical reaction carried out by living organisms. For example, the fermentation process is generally a biochemical reaction carried out at room temperature and pressure, which is safe and the required conditions are relatively simple.

Hope mine can help you.