What is the similarities between the Pasteur effect, fermentation, and cellular respiration?

Answer 1

Well, fermentation typically occurs under anaerobic conditions. Technically speaking, there is not oxidative phosphorylation to maintain production of ATP in the yeast cells via glycolysis. So instead of complete conversion of sugars into CO2 and water, you get production of various alcohols and acids as byproducts of the fermentation process. The Pasteur effect is the phenomenon whereby fermentation is retarded or stopped completely by the introduction of oxygen to the environment; the higher oxygen environment continues to inhibit the fermentation process but allows regular cellular respiration to occur -- that's why you can take wine in the middle of its fermentation process, open the container to air and you eventually make vinegar as bacteria begin to thrive via normal cellular respiration while the fermentation process is stopped.