Under Anaerobic Condition, What Happens to Glucose in Yeast and in Humans?

Under anaerobic conditions, glucose undergoes fermentation in both yeast and humans, but the processes differ significantly.

In yeast, the process is known as alcoholic fermentation. When oxygen is scarce, yeast cells convert glucose into ethanol and carbon dioxide. The overall reaction can be summarized as:

Glucose (C₆H₁₂O₆) → Ethanol (C₂H₅OH) + Carbon Dioxide (CO₂) + Energy (ATP)

This process not only produces energy for the yeast to survive but also results in the production of alcoholic beverages and is essential for baking, as the carbon dioxide released helps dough rise.

In humans, however, anaerobic conditions lead to lactic acid fermentation. When muscles are exerted beyond their capacity to deliver oxygen, glucose is converted into lactic acid rather than ethanol. The reaction here is:

Glucose (C₆H₁₂O₆) → Lactic Acid (C₃H₆O₃) + Energy (ATP)

This lactic acid build-up can lead to muscle fatigue and soreness, which is often felt after intense exercise. Unlike yeast, humans do not produce ethanol as it is not beneficial to the body in this context.

In summary, while both yeasts and humans ferment glucose under anaerobic conditions, the end products and implications of these processes differ significantly, reflecting the unique adaptations of each organism to anaerobic environments.