Anaerobic respiration takes place in yeast and some bacteria, producing ethanol and carbon dioxide. They have been used in the making of many foods such as bread, yoghurt and vinegar,
Lactic acid bacteria are the key ingredient in yogurt production as they they initiate the fermentation process. Many of the species used in yogurt provide added health benefit to those who eat them regularly and are often referred to as probiotics. Probiotics are believed to strengthen your immune system. The process is simple and natural, and allows milk products to be stored for longer periods without spoiling. The breakdown of lactose by lactic acid bacteria also makes the milk easier for people with lactose intolerance to digest.
Glucose – ethanol+carbon dioxide (+energy released)
It lets organisms live in places where there is little or no oxygen. Such places include deep water, soil, and the digestive tracts of animals such as humans.
If the roots of a plant get waterlogged they start to run out of oxygen too. So they need to use a different form of anaerobic respiration. glucose → ethanol + carbon dioxide (+ energy released)
When no oxygen is present, plants can temporarily use anaerobic respiration to create energy. It is not as efficient, since the glucose molecule does not break down completely, but rather changes into ethyl alcohol and carbon dioxide and creates only two molecules of energy, or adenosine triphosphate.
ATP is a means of storing energy in the form of sugars at the cellular level. Plants cannot keep up the anaerobic respiration process for long, only a few days at most. The parts of the plants that were using this type of respiration eventually die. There are exceptions, such as germinating seeds planted underground and certain species of fungi. Anaerobic respiration is more rapid than aerobic respiration.