plz answer the question...
Answers
This How Yeast aneorobic Respiration use for commercial?????
Anaerobic respiration is economically important - many of our foods are produced by microorganisms respiring anaerobically.
Yeast is used to make alcoholic drinks. When yeast cells are reproducing rapidly during beer or wine production, the oxygen is used up. The yeast has to switch to using anaerobic respiration to ensure it can survive. Ethanol and carbon dioxide are produced.
Yeast can also be used to produce bread. Yeast respires using glucose in the sugar that was added to the dough. Bubbles of carbon dioxide make the bread rise. The alcohol that's produced evaporates as the bread is baked.
Answer:
anaerobic respiration in yeast produces ethanol(and CO2 in form of bubble or pores) ,which is commercially used in wines ,vineger,medicines,breads,cake,biscuit,etc.
while, anaerobic respiration in animals leads to formation of lactic acid.which is toxic and lead to fatigue,later on lactic acid converted into glucose or glycogen in liver.
one thing common in both of them,both product are the result of pyruvates