Microbes
Anaerobic respiration happens in yeast and some germs, producing ethanol and carbon dioxide. They have been used in the making of lots of foods such as bread, yogurt, and vinegar,
Lactic acid bacteria are the key component in yogurt production as they initiate the fermentation process. A lot of the types used in yogurt offer added health benefits to those who consume them routinely and are typically referred to as probiotics. Probiotics are thought to reinforce your body’s immune system.
The procedure is easy and natural and enables milk items to be stored for longer durations without ruining them. The breakdown of lactose by lactic acid bacteria also makes the milk easier for people with lactose intolerance to digest.
Glucose– ethanol+ co2 (+ energy released).
It lets organisms reside in locations where there is little or no oxygen. Such locations consist of deep water, soil, and the gastrointestinal tracts of animals such as humans.
Plants
If the roots of a plant get waterlogged they start to run out of oxygen too.
So they need to use a different form of anaerobic respiration. glucose → ethanol + carbon dioxide (+ energy released) When no oxygen is present, plants can temporarily use anaerobic respiration to create energy. It is not as efficient, since the glucose molecule does not break down completely, but rather changes into ethyl alcohol and carbon dioxide and creates only two molecules of energy, or adenosine triphosphate.
ATP is a means of storing energy in the form of sugars at the cellular level.
Plants cannot keep up the anaerobic respiration process for long, only a few days at most. The parts of the plants that were using this type of respiration eventually die. There are exceptions, such as germinating seeds planted underground and certain species of fungi. Anaerobic respiration is more rapid than aerobic respiration.
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