Notes for C1.2.10 Anaerobic cell respiration in yeast and its use in brewing and baking (HL) - IB | RevisionDojo
C1.2.10 Anaerobic cell respiration in yeast and its use in brewing and baking (HL) Notes
Yeast Uses Alcoholic Fermentation to Produce Ethanol and CO₂
Yeast regenerates NAD⁺ by converting pyruvate into ethanol and CO₂, not lactate like humans.
This process is called alcoholic fermentation.
The Two-Step Process
Fermentation pathways
Decarboxylation of Pyruvate: Pyruvate loses a carbon atom, releasing carbon dioxide and forming ethanal (acetaldehyde).
Reduction of Ethanal: Ethanal is reduced to ethanol by accepting hydrogen from NADH, regenerating NAD.
Common Mistake
Don’t confuse anaerobic respiration with fermentation.
Fermentation refers to the broader process of energy production in the absence of oxygen, while anaerobicrespiration specifically describes the metabolic pathway.
Commercial Applications
Brewing
Yeast ferments sugars in grape juice (wine) or malted barley (beer) under anaerobic conditions, producing ethanol and CO₂.
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Questions
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Question 1
Recap question
In beer brewing, why do brewers aerate the wort briefly before allowing yeast to carry out anaerobic fermentation?
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Note
Introduction to Anaerobic Respiration in Yeast
Yeast are single-celled fungi that can survive in both aerobic (with oxygen) and anaerobic (without oxygen) conditions.
In anaerobic conditions, yeast perform a process called alcoholic fermentation, converting glucose into ethanol and carbon dioxide.
This process allows yeast to generate energy when oxygen is unavailable.
DefinitionYeastSingle-celled fungi that can perform both aerobic and anaerobic respiration.
AnalogyThink of yeast as a versatile worker who can switch between two jobs: one that requires oxygen (aerobic respiration) and one that doesn't (anaerobic respiration).
