What are the advantages and disadvantages of anaerobic fermentation?

- Advantages: doesn't need oxygen, it is faster than aerobic metabolism

- Disadvantages: less energy is produced for every molecule broken down

Explanation:

Anaerobic fermentation (also known as acid lactic fermentation) is a group of O2-independent metabolic reactions where glucose and other sugars are converted into energy (especially ATP, the energy currency of the cell) and lactic acid. This metabolic pathway occurs in types of bacteria and specific animal cells (for example, muscle cells). In contrast to aerobic respiration, the amount of energy produced by the anaerobic pathway is much smaller because it does not involve ATP production by the Krebs cycle or electron transport chain (the aerobic pathway generates up to 38 ATP molecules per glucose, while the anaerobic pathway produces only 2 ATP molecules per glucose). Moreover, anaerobic fermentation produces lactic acid that may be absorbed by the liver (too much lactic acid may have harmful effects). Finally, it is also important to note that the anaerobic pathway is faster than aerobic metabolism.

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