Martin, Aloysius G. Tielens, Marek Mentel Martin, W. Berlin, Boston: De Gruyter. Martin, William F. Berlin, Boston: De Gruyter, Berlin, Boston: De Gruyter; Copy to clipboard. Log in Register. Language: English Publisher: De Gruyter Copyright year: Audience: researchers, specialists and graduate students in biology, biochemistry and molecular biology Pages Front matter: 17 Main content: Illustrations Coloured Illustrations: 34 Keywords: Metabolism ; Eukaryotes ; Mitochondria ; Evolution.
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Fenchel T, Bernard C a A purple protist. Anaerobic bacteria : The green color seen in these coastal waters is from an eruption of hydrogen sulfide-producing bacteria. These anaerobic, sulfate-reducing bacteria release hydrogen sulfide gas as they decompose algae in the water. Eukaryotes can also undergo anaerobic respiration. Some examples include alcohol fermentation in yeast and lactic acid fermentation in mammals.
The fermentation method used by animals and certain bacteria like those in yogurt is called lactic acid fermentation. This type of fermentation is used routinely in mammalian red blood cells and in skeletal muscle that has an insufficient oxygen supply to allow aerobic respiration to continue that is, in muscles used to the point of fatigue. The excess amount of lactate in those muscles is what causes the burning sensation in your legs while running.
This pain is a signal to rest the overworked muscles so they can recover. In these muscles, lactic acid accumulation must be removed by the blood circulation and the lactate brought to the liver for further metabolism. The chemical reactions of lactic acid fermentation are the following:. Lactic acid fermentation : Lactic acid fermentation is common in muscle cells that have run out of oxygen.
The enzyme used in this reaction is lactate dehydrogenase LDH. The reaction can proceed in either direction, but the reaction from left to right is inhibited by acidic conditions. Such lactic acid accumulation was once believed to cause muscle stiffness, fatigue, and soreness, although more recent research disputes this hypothesis. Once the lactic acid has been removed from the muscle and circulated to the liver, it can be reconverted into pyruvic acid and further catabolized for energy.
Another familiar fermentation process is alcohol fermentation, which produces ethanol, an alcohol. The use of alcohol fermentation can be traced back in history for thousands of years. The chemical reactions of alcoholic fermentation are the following Note: CO 2 does not participate in the second reaction :. Alcohol Fermentation : Fermentation of grape juice into wine produces CO2 as a byproduct. Fermentation tanks have valves so that the pressure inside the tanks created by the carbon dioxide produced can be released.
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