HORTICULTURE

Detailed explanation-1: -Fermentation is another anaerobic (non-oxygen-requiring) pathway for breaking down glucose, one that’s performed by many types of organisms and cells. In fermentation, the only energy extraction pathway is glycolysis, with one or two extra reactions tacked on at the end.

Detailed explanation-2: -Anaerobic fermentation has been applied to many important industrial fermentations, such as ethanol production by yeasts, lactic acid preservation of foods, anaerobic digestion of organic matters in ruminant cultivation and waste treatment.

Detailed explanation-3: -As mentioned above, the term “Aerobic fermentation” is misnamed because fermentation is an anaerobic process. Simply, this is a process of burning simple sugars to energy in cells; more scientifically, it can be called aerobic respiration.

Detailed explanation-4: -Fermentation does not use oxygen; thus, it is “anaerobic”. Apart from fermentation, living things produce chemical energy by degrading sugar molecules (e.g. glucose) through aerobic respiration and anaerobic respiration. Aerobic respiration uses oxygen, hence, the term ‘’aerobic”.

Detailed explanation-5: -Furthermore, the term aerobic (respiration) in fermentation nearly always means open-air, and anaerobic in fermentation usually refers to fermentation taking place in a closed vessel with an airlock.