The main differences between aerobic fermentation and anaerobic fermentation lie in the reaction conditions, products, and energy yield.

Reaction conditions and locations

Aerobic fermentation requires molecular oxygen and primarily occurs within the mitochondria

Anaerobic fermentation occurs in the absence of oxygen and takes place in the cytoplasmic matrix

Product differences

Aerobic fermentation completely oxidizes and breaks down glucose into carbon dioxide and water

Anaerobic fermentation produces incomplete oxidation products, such as alcohol, carbon dioxide, or lactic acid

Energy production

Aerobic fermentation releases a significant amount of energy, with 1 mole of glucose yielding approximately 2870 kilojoules of energy, of which about 1161 kilojoules is stored in ATP

Anaerobic fermentation releases less energy, with only about 196.65 kilojoules of energy released per mole of glucose

gas production

The amount of carbon dioxide produced by aerobic fermentation is three times that of anaerobic fermentation, so dough rises faster during aerobic fermentation

Flavor influence

Anaerobic fermentation produces alcohol, which further breaks down into esters, phenols, and aldehydes, imparting a richer flavor to bread

Aerobic fermentation does not produce alcohol, resulting in a relatively milder bread flavor

Fermentation sequence

In practical applications, yeast prioritizes anaerobic fermentation, consuming glucose from the environment. Only when glucose is depleted and oxygen is present does it switch to aerobic fermentation.