GLYCOLYSIS vs FERMENTATION

Glycolysis and fermentation are processes of converting complex molecule or substance into simpler form for easy absorption or usage. Both converts sugars or carbohydrates into useful form but differs in a way that fermentation uses yeast or bacteria in the process of conversion.

Glycolysis is known as “sweet splitting process” because it denotes conversion of sugars which is sweet to tongue. It involves transforming six carbon sugars into three carbon sugars. Release of energy, termed as adenosine triphosphate to adenosine diphosphate, takes place during conversion. The process of glycolysis can take place with or without the presence of oxygen.

Glycolysis is divided into aerobic glycolysis and anaerobic glycolysis. Anaerobic glycolysis is known earlier than the aerobic glycolysis because earlier in time, about 3.5 billion years ago, availability of oxygen is not yet known. Today, since the availability of oxygen is already discovered, aerobic glycolysis is more used. Glycolysis and fermentation both produce ATP. Meaning, both produce and supply energy to the body cells, plant cells, etc. Glycolysis involves a number of chemical reactions at the same time some exceptional enzymes to aid in the chemical reactions. This process lead to yielding a sum of two pyruvic acid molecules, two ATP molecules, two NADH molecules, as well as two molecules of water. The nutrients gained from this process are used not only as fuels but also as building blocks of the cells.

Fermentation starts with the process of glycolysis. It makes use of pyruvic acid. The products of pyruvic acid are transformed into “waste products” and zero energy is gained. During fermentation, no energy is already produced. Fermentation usually happens naturally; it rarely or more occasionally happens anaerobically. The two most known types of fermentation are alcohol fermentation which includes acetone and methanol fermentation, and lactic acid fermentation.

Fermentation of lactic acid happens with the presence of bacteria such as the Lactobacillus acidophilus and fungi. Yogurt is made through the process of lactic acid fermentation. The human muscles also do lactic acid fermentation. Normally, our muscles will need to do cellular respiration by itself. Oxygen from the blood and lungs, sometimes, can’t reach the muscles directly because of some shortage and more organs require it than the muscles. So, the muscles will do cellular respiration without the presence of oxygen. The three molecules of pyruvic acid are bowed into lactic acid. Lactic acid is not used by our muscle that is why it is transported into the body for excretion. When it reaches the liver, the liver makes use of it. Anaerobic respiration is also done by the muscles whenever the person is anemic. Due to RBC shortage, the blood is not able to carry the necessary amount of oxygen needed by the body. That is why the muscle compensates to provide itself with the energy it needs. Anemic person is likely to experience muscle aches and stiffness. The end product of lactic acid fermentation in the muscles causes it to sore and feel stiff. Lactic acid fermentation in yogurt happens in the presence of fungi and sometimes bacteria. Lactic acid is the cause of the sour taste of yogurts.

Alcohol fermentation is made possible by some bacteria and yeast. The waste products of this process are carbon dioxide and ethanol. This process is done during beer making, baking, and in the production of wine.

Summary:

1.Glycolysis and fermentation are processes of converting complex molecule or substance into simpler form for easy absorption or usage. Both converts sugars or carbohydrates into useful form but differs in a way that fermentation uses yeast or bacteria in the process of conversion.

2.Glycolysis is known as “sweet splitting process” because it denotes conversion of sugars which is sweet to tongue. It involves transforming six carbon sugars into three carbon sugars. Release of energy, termed as adenosine triphosphate to adenosine diphosphate, takes place during conversion. The process of glycolysis can take place with or without the presence of oxygen.

3.Glycolysis is divided into aerobic glycolysis and anaerobic glycolysis. The aerobic process yields more ATP than the anaerobic process. Glycolysis involves a number of chemical reactions at the same time some exceptional enzymes to aid in the chemical reactions. This process lead to yielding a sum of two pyruvic acid molecules, two ATP molecules, two NADH molecules, as well as two molecules of water.

4.Fermentation starts with the process of glycolysis. It makes use of pyruvic acid. The products of pyruvic acid are transformed into “waste products” and zero energy is gained. During fermentation, no energy is already produced.

5.Fermentation usually happens naturally; it rarely or more occasionally happens anaerobically. The two most known types of fermentation are alcohol fermentation which includes acetone and methanol fermentation, and lactic acid fermentation.

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