Aerobic Fermentation vs. Anaerobic Fermentation

Main Difference

The main difference between Aerobic Fermentation and Anaerobic Fermentation is that Aerobic Fermentation redevelops NAD⁺ at an electron transport chain, whereas Anaerobic Fermentation redevelops NAD⁺ in glycolysis.

Difference Between Aerobic Fermentation and Anaerobic Fermentation

Comparison Chart

Aerobic Fermentation vs. Anaerobic Fermentation

Anaerobic fermentation is generally the set of chemical reactions which usually involved in the formation of energy by totally dissolving the food, while anaerobic fermentation is usually the chemical analysis of biological substances into lactic acid and ethanol in the presence of oxygen by various microorganisms. Aerobic fermentation usually arises inside the living organisms; on the flip side, anaerobic fermentation happens outside the living organisms’ body.

Aerobic fermentation takes place in mitochondria and cytoplasm, whereas anaerobic fermentation happens in the cytoplasm. Aerobic fermentation takes place in higher plants and animals; on the other hand, anaerobic fermentation usually happens in parasites, bacteria, and yeast. Aerobic fermentation generally uses the molecule of oxygen in the electron transport chain as the final electron acceptor; on the contrary, anaerobic fermentation occurs in the absence of oxygen and does not use oxygen.

Aerobic fermentation forms six water particles per glucose molecule in the cycles; conversely, anaerobic fermentation does not undergo the formation of water molecules. Glucose is fully shattered in aerobic fermentation into oxygen and carbon dioxide; on the flip side, glucose is partially or incompletely oxidized in anaerobic fermentation into lactic acid and ethanol. The NAD⁺ reproduce in aerobic fermentation in the electron transport chain, while the NAD⁺ restoration happens in anaerobic fermentation in the partial oxidation of pyruvate.

ATP is a product in aerobic fermentation in NAD⁺ reproduction; on the other hand, ATP is not a product in anaerobic fermentation in NAD⁺ reproduction. 38 ATP forms in the process of aerobic fermentation in prokaryotes and 36 in eukaryotes; on the contrary, 2 ATP forms in the process of anaerobic fermentation. No type of microorganisms is intricate in aerobic fermentation; on the other hand, microorganisms play a role in anaerobic fermentation.

An environmental temperature in aerobic respiration is not required, whereas environmental temperature is required to carry out the anaerobic fermentation. The method of aerobic fermentation is the energy-yielding process; on the other hand, anaerobic fermentation is the method of decomposition. Stages involved in the aerobic fermentation are Krebs cycle, glycolysis, and electron transport chain, while glycolysis and partial oxidation of pyruvate are involved in anaerobic fermentation.

What is Aerobic Fermentation?

Aerobic fermentation defined as the chain of chemical reactions that usually intricate in the formation of energy by totally dissolving the food in the body. Aerobic fermentation generally uses the molecule of oxygen in the electron transport chain as the final electron acceptor. The extra specific and scientific term for aerobic fermentation is aerobic respiration.

Aerobic fermentation usually arises inside the living organisms and takes place in higher plants and animals. It usually brings out in mitochondria and cytoplasm. No type of microorganism is intricate in aerobic fermentation. No type of microorganism is intricate in aerobic respiration. The method of aerobic fermentation is an energy-yielding process.

38 ATP forms in the process of aerobic fermentation in prokaryotes and 36 in eukaryotes. Glucose is fully shattered in aerobic fermentation into oxygen and carbon dioxide. Aerobic fermentation forms six water particles per glucose molecule in the cycles. Stages involved in the aerobic fermentation are the Krebs cycle, glycolysis, and electron transport chain.

Stages of Aerobic Fermentation

• Glycolysis: It usually happens in the cytoplasm of living organisms and considered as the first involving step of aerobic respiration. Glycolysis decomposes or splits glucose molecules into two molecules of pyruvate. The molecules of pyruvate go through oxidative decarboxylation to produce the Acetyl-CoA. The products of glycolysis method are 2 NADH and 2 ATP.
• Krebs Cycle: Krebs cycle splits the Acetyl-CoA into the molecules of carbon dioxide to reproduce the oxaloacetate, which considers as the starting compound. The products of the Krebs cycle are 6NADH, 2GTPs, and 2 FADH₂. It usually takes place inside the matrix of mitochondria.
• Electron Transport Chain: During the oxidative phosphorylation, the formation of ATP molecules consumes the decreasing energy of NADH and FADH₂. The electron transport chain usually happens in the inner membrane of the double membrane mitochondria.

What is Anaerobic Fermentation?

Anaerobic fermentation defines as the chemical analysis of biological substances into lactic acid and ethanol in the presence of oxygen by various microorganisms. More characteristically, anaerobic fermentation releases heat and bubbliness. Anaerobic fermentation is usually the chemical analysis of biological substances into lactic acid and ethanol in the presence of oxygen by various microorganisms.

Anaerobic fermentation happens outside the living organism’s’ body, usually happens in the cytoplasm of parasites, bacteria, and yeast. The stages of anaerobic fermentation are glycolysis and partial oxidation of pyruvate. The two types of anaerobic fermentation are Alcoholic fermentation and lactic acid fermentation. 2 ATP forms in the process of anaerobic fermentation.

Types of Anaerobic Fermentation

• Alcohol Fermentation: It mainly presents in yeast. Alcohol fermentation involves the removal of carbon dioxide and the outcomes in the decarboxylation of pyruvate into acetaldehyde, which is then generally changed into alcohol by the expenditure of hydrogen atoms of NADH.
• Lactic Acid Fermentation: It occurs in prokaryotes. During this process, the pyruvate generally changes into lactic acid.

Conclusion

The above discussion concludes that the aerobic fermentation is a chemical reaction which usually involved in the formation of energy by totally dissolving the food, while anaerobic fermentation is usually the chemical analysis of biological substances. The method of aerobic fermentation is the energy-yielding process; on the other hand, anaerobic fermentation is the method of decomposition.