In yeast pyruvate is normally metabolised to ethanol. Why is this metabolic option more beneficial for the yeast cells than conversion of pyruvate to lactate?
A) Conversion to ethanol releases more NAD+ per mole than the conversion to lactate.
B) The carbon atoms are more oxidized in ethanol than in lactate.
C) Increased levels of lactate increase the cellular osmotic pressure, which disrupts the oxygen gradient and flow of oxygen into cells and their mitochondria.
D) Ethanol production is not better. Yeast normally produces ethanol and lactate in equimolar amounts.
E) Ethanol is neutral, but lactate (lactic acid) production is accompanied by a detrimental decrease in pH.
In yeast pyruvate is normally metabolised to ethanol. Why is this metabolic option more beneficial for the yeast cells than conversion of pyruvate to lactate?
A) Conversion to ethanol releases more NAD+ per mole than the conversion to lactate.
B) The carbon atoms are more oxidized in ethanol than in lactate.
C) Increased levels of lactate increase the cellular osmotic pressure, which disrupts the oxygen gradient and flow of oxygen into cells and their mitochondria.
D) Ethanol production is not better. Yeast normally produces ethanol and lactate in equimolar amounts.
E) Ethanol is neutral, but lactate (lactic acid) production is accompanied by a detrimental decrease in pH.
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