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How does fermentation allow the cell to continue to make atp when oxygen is not present?

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Question: How does fermentation allow the cell to continue to make atp when oxygen is not present?

Fermentation is a process that allows cells to produce energy in the absence of oxygen. It is a type of anaerobic respiration, which means that it does not require oxygen to occur. Fermentation involves the breakdown of organic molecules, such as glucose, into simpler compounds, such as ethanol or lactic acid, and the release of ATP. ATP is the main energy currency of the cell, and it is used for various cellular functions, such as growth, repair, and movement.


Fermentation allows the cell to continue to make ATP when oxygen is not present because it does not rely on the electron transport chain, which is the final stage of cellular respiration that requires oxygen. Instead, fermentation uses an organic molecule, such as pyruvate or NAD+, as the final electron acceptor. This way, fermentation regenerates NAD+, which is needed for glycolysis, the first stage of cellular respiration that produces a small amount of ATP. By recycling NAD+, fermentation enables glycolysis to continue and produce more ATP.


Fermentation is a less efficient way of producing energy than aerobic respiration, which uses oxygen and produces more ATP per glucose molecule. However, fermentation is an important survival mechanism for some cells, such as bacteria, yeast, and muscle cells, that can adapt to low-oxygen or oxygen-free environments. Fermentation also has many applications in food production, such as making bread, cheese, yogurt, wine, and beer.

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