Department of Education

General Biology 1
Grade 12
Advantages and Disadvantages of
Fermentation and Aerobic Respiration
Second Quarter – Week 5

Mark Archei O. Javier

Writer

Mrs. Jinky Santos

Validator

Armida S. Oblinada
Quality Assurance

Schools Division Office – Muntinlupa City

Student Center for Life Skills Bldg., Centennial Ave., Brgy. Tunasan, Muntinlupa City
(02) 8805-9935 / (02) 8805-9940
At the end of the lesson, the learner should be able to:
 Explain the advantages and disadvantages of fermentation and aero-
bic respiration

Directions: Complete the sentence by choosing the correct word from the
choices inside the parentheses. Encircle your correct answer.
1. Fermentation is a type of (aerobic, anaerobic) respiration.

2. Cellular respiration involves (2, 3, 4) major steps.

3. Yogurt is an example of (food, industrial, chemical) product of fermen-

tation.

4. Fermentation results in the production of ethanol and (oxygen, carbon

dioxide).

5. Food products from fermentation is (advantageous, disadvantageous)

to humans.

6. Ethanol can be produced by (Aspergillus, Lactobacillus, Saccharomy-

ces).

7. Fermented sausage and salami come from the fermentation of (milk,

meat, fruits).

8. (Amylase, Vitamins, Ethanol) is an example of enzyme produced by the

fermentation of bacteria.

9. Pyruvate is (involved, not involved) in fermentation.

10. Some vitamins are products of (aerobic respiration, fermenta-

tion).

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 The previous lesson is about cellular respiration. You have learned
from Module 4 that cellular respiration is a series of metabolic processes
that take place in the mitochondrion of the cell. This process involves major
steps: glycolysis, Krebs cycle, and oxidative phosphorylation. As a review,
identify whether the processes below are involved in glycolysis, Krebs cycle
or oxidative phosphorylation. Use the legend below.

A – Glycolysis B – Krebs Cycle C – Oxidative Phosphorylation

__________1. Splitting of sugar into pyruvate

__________2. Also known as tricarboxylic acid cycle

__________3. Involves energy investment and energy payoff phase

__________4. Anaerobic reaction

__________5. Involves ETC and chemiosmosis

__________6. Creates reduced NADH and FADH2 that will be shuttled to ETC

__________7. Produces 4 CO2, 6 NADH, 2 ATP, and 2 FADH2

__________8. Occurs on the inner mitochondrial membrane or cristae

__________9. With 4 gross ATP and net of 2 ATP

__________10. Involves a flow of H+ transport across the membrane

Fermentation and Aerobic Respiration

Fermentation is a type of anaerobic process. This process is relatively

rapid, and it is also a non-oxygen-requiring pathway used for breaking down
glucose. This process is performed by many types of organisms and cells.
Fermentation involves glycolysis and it is the only energy extraction pathway
for the cell. Fermentation has two types as discussed in the previous lesson:
lactic acid and alcohol fermentation. The main fermentation products are or-
ganic acids, ethyl alcohol, and carbon dioxide.

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 Aerobic cellular respiration involves the use of oxygen for the process
to occur. In aerobic respiration, electrons extracted from a fuel source
(sugar) are passed through an electron transport chain that drives the syn-
thesis of ATP. The major difference between aerobic respiration and fermen-
tation/anaerobic respiration is that the former utilizes oxygen while the lat-
ter does not. Another difference to take note is that aerobic cellular respira-
tion creates more ATP compared to anaerobic respiration.

Advantages of Fermentation
Food Products

Fermentation can provide us with food products. In yeasts, fermenta-

tion results in the production of ethanol and carbon dioxide which allows us
to have bread. The carbon dioxide product of fermentation causes dough to
rise. A type of fermentation known as alcohol fermentation allows the pro-
duction of ethanol that is used in the production of alcoholic drinks like
beer and wine. From the fermentation of milk, we can get yogurt, fresh
cheese, and ripened cheese. We get wine and vinegar from the fermentation
of fruits. Lastly, we get fermented sausages and salami from the fermenta-
tion of meat.

Source: https://ib.bioninja.com.au/standard-level/topic-2-molecular-biol-
ogy/28-cell-respiration/yeast-fermentation.html

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Industrial Chemicals

Some of the industrial products of fermentation are solvents like ace-

tone, butanol, and ethanol. Some enzymes and amino acids are also prod-
ucts of fermentation.

Specialty Chemicals

Some vitamins and pharmaceuticals are also products of fermenta-

tion.

Shown in the table below are other fermentation products.

Source: Enamala, et. al, 2019

Disadvantages of Fermentation
Negative Effects of Fermentation in Cells

The cells can directly be affected by fermentation. The alcohol prod-

ucts of fermentation can be poisonous to the cells. Another disadvantage is
the production of lactate which is toxic to the cells. Its buildup in tissues
changes the pH level and causes muscles to “burn”. Lastly, fermentation has
low ATP yield.

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Negative Effects of Fermentation on Food Products

One of the disadvantages of fermentation in food products is that food

may become unfit for consumption. Aside from this, fermentation produces
acid and gases that are not favorable for food.

The table below discusses the benefits and pitfalls of fermenta-

tion.
Benefits/Pitfalls Description
BENEFITS
General Ad- - mild conditions (pH and temperature)
vantages - development of unique flavors and textures of
food
- low consumption of energy
- low capital and operating costs
- relatively simple technologies
Pathogenic bacteria The most food is fermented by lactic acid fermenta-
and spoilage organ- tion, during which pH is lowered to ca. 4. Also, bac-
isms are inhibited teriocins, hydrogen peroxide, ethanol, and diacetyl
are produced. This inhibits the growth of unwanted
microorganisms and prevents spoilage of food.
Detoxification and Lactic acid fermentation also may reduce the content
softening of natural toxins in plant food: e.g. cyanogenic glyco-
sides in cassava (major staple food in Africa) and sof-
ten plant tissues
Enhanced digesti- Complementary foods for children containing amyl-
bility – degradation ase-rich flour and lactic acid bacteria. Also, fermen-
of oligosaccharides tation of plant foods favors transformation of phytate
and dietary fiber by phytase. This increases several fold bioavailability
of iron. The consequence of lactic acid fermentation
is decreased tannin content in cereals, which in-
creases minerals absorption and protein digestibility
of grains
Beneficial health Fermentation improves food safety and quality
effects through the presence of probiotics that protect from
E. coli and other pathogens and have hypocholester-
olemic and anticarcinogenic effects, which is of par-
ticular significance in lactose intolerance and gastro-
intestinal disorders.
PITFALLS
Fermentation tech- - quality and safety of raw materials
nologies are com- - initial level of contamination
plex and sensitive - environmental hygiene and sanitation
and require careful - safety of metabolites
control of: - processing conditions and degree of acidity
achieved
Risk of contamina- If the fermentation was not properly conducted,
tion spoilage may appear which causes annoying odor,
bad taste (butyric acid, hydrogen sulfide, aromatic

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 amines). Also, there is a danger of contamination by
pathogenic bacteria
Risk of intoxication There were reported cases of dangers associated with
the consumption of fermented food. In Alaska, fish,
seafood and birds were traditionally fermented in
grass-lined hole. In 1980’s the fermentation began to
be carried out in plastic containers. This resulted in
the development of botulinum bacteria which thrive
under anaerobic conditions and caused several bot-
ulism cases
Source: Benefits and pitfalls of fermentation. [Bekers et al., 1997; Beumer, 2001;
Fellows, 2000; Mirbach and El Ali, 2005; Motarjemi et al., 2001]

Aerobic Respiration Advantage and Disadvantages

The advantages and disadvantages of aerobic respiration can simply
be illustrated in the table below.

Advantages Disadvantages
Aerobic respiration is far more effi- Aerobic respiration is relatively
cient than anaerobic respiration. slow.

Aerobic respiration generates a Aerobic respiration requires oxygen.

large amount of ATP.

Do the following.
1. Tanya is on the high school track team and runs the 100-meter
sprint. Marissa is on the cross-country team and runs 5-kilometer
races. Explain which type of respiration the muscle cells in each run-
ner's legs use.
_____________________________________________________________________
_____________________________________________________________________
___________________________________________________________________________

2. Construct a chart which compares aerobic to anaerobic fermentation

in the following qualities; definition, cells that use it, amount of energy
released, reactants, products, stages and site of reactions.

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 Fermentation is a type of anaerobic process. This process is relatively
rapid, and it is also a non-oxygen-requiring pathway used for breaking
down glucose.

 Aerobic cellular respiration involves the use of oxygen for the process to
occur.

 Aerobic respiration is a relatively slow process compared to fermentation.

 Cheese, yogurt, wine, and bread are some of the products of fermenta-
tion.

 Fermentation can give us products like food, industrial, and specialty

chemicals.

 Fermentation has negative effects on cells and food products.

 Aerobic respiration is far more efficient than fermentation because it gen-

erates large amount of ATP.

In the table below, list down the advantages and disadvantages of fermenta-
tion.
Advantages of Fermentation Disadvantages of Fermentation

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List down products at home that undergo Fermentation

At Home

Directions: Write A if the following shows Advantage of Fermentation

and B for Disadvantage.
___________1. Production of carbon dioxide that allows dough to rise

___________2. Buildup of lactate in cells

___________3. Enzymes and amino acids as products of fermentation

___________4. Yogurt and cheese products

___________5. Low ATP yield

___________6. Wine and vinegar products

___________7. Contamination and intoxication

___________8. Food may become unfit for consumption

___________9. Amylase, protease, and lipase from bacteria

___________10. Industrial and specialty chemicals

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References

Book
Coolidge-Stolz, E., et. al. (2001). Life Scinece: Science Explorer. Prentice-Hall, Inc.
Mader, Sylvia S.Windelspecht, Michael. (2012) Human biology /New York, NY : McGraw-Hill.
Miller, K. and Levine, S. (2002). Biology. Pearson Education, Inc.
Miller, S. and Harley, J. (2001). Zoology, 4th edition. WCB McGraw-Hill
Reece, J. B., Meyers, N., Urry, L. A., Cain, M. L., Wasserman, S. A., & Minorsky, P. V.
(2015). Campbell Biology Australian and New Zealand Edition (Vol. 10). Pearson
Higher Education AU.
Velasquez, C. and Asis, C. (1980). Modern Biology (Philippine Adaptation). National Book
Store, Inc.

Journals
Bekers M., Laukevics J., Vedernikovs N., Ruklisha M. and Savenkova L. (1997). A Closed
Biotechnological System for the Manufacture of Nonfood Products from Cereals (Ch.
21), In: Campbell G.M., Webb C. and McKee S.L., Cereals: Novel Uses and Processes,
New York: Springer-Verlag. [This discusses various non-food fermentation products
from cereals].
Beumer R.R., (2001). Microbiological Hazards and Their Control: Bacteria, In: Adams M.R.
and Nout M.J.R., Fermentation and Food Safety, Gaithesburg: Aspen Publishers.
[This discusses safety aspects of fermentation products].
Fellows P.J. (2000). Food Processing Technology – Principles and Practice. Fermentation and
Enzyme Technology (Ch. 7). London: Woodhead Publishing. [This provides a com-
prehensive information on food fermented products].
Mirbach M.J. and El Ali B. (2005). Industrial Fermentation (Ch. 9), In: Ali M.F., El Ali B.M.
and Speight J.G., Handbook of Industrial Chemistry. Organic Chemicals. New York:
McGraw-Hill. [This discusses various apsects of industrial fermentations].
Motarjemi Y., Asante A., Adams M.R. and Nout M.J.R. (2001). Practical Applications: Pro-
spects and Pitfalls, In: Adams M.R. and Nout M.J.R., Fermentation and Food Safety,
Gaithesburg: Aspen Publishers. [This discusses advantages and disadvantages of
fermentation processes].

Answer Key
Pre-Test Looking Back Post-Test
1. Anaerobic 1. A 1. A
2. 3 2. B 2. B
3. Food 3. A 3. A
4. Carbon dioxide 4. A 4. A
5. Advantageous 5. C 5. B
6. Saccharomyces 6. B 6. A
7. Meat 7. B 7. B
8. Amylase 8. C 8. B
9. Involved 9. A 9. A
10. Fermentation 10. C 10. A

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