Anaerobic
Respiration
Simplified

Anaerobic Respiration is essentially Cellular Respiration process but with the absence of oxygen. This completely alters the trajectory of the ATP production through ATP Synthase. Subsequently this will bring the cell to two following routes. Anaerobic Respiration is classified as either Lactic Acid Fermentation or Alcohol Fermentation. This two processes are quite similar in the product yields but differ in the reactants.

This occurs with the absence of oxygen and is typically used in many food or beverages processes. This can be seen in everyday foods such as milk, bread, and even cereal. 

Glucose is inputed along with 2 ADP, without is converted to 2 ATP as a net product. NAD+ is used as an intermediate electron carrier during glycolysis. Reminder, the absence of oxygen prevents the cell from undergoing aerobic respiration, therefore the cycle ends after glycolysis. 


This cycle yields a total of 2 Lactate Acid, and 2 ATP. Comparatively a significant amount less of ATP produced than Aerobic Respiration.

2. Ethanol (Alcohol) Fermentation

This occurs similar to Lactic Acid yet instead of producing two Lactate, it produces ethanol or alcohol instead. This is where sugars such as glucose are broken down by microorganism more typically seen as yeast to produce alcohol and carbon dioxide. 

Chemical Reaction:
C6H12O6 --> 2C2H5OH + 2CO2