What does anaerobic fermentation convert sugars into?

Anaerobic fermentation is a metabolic process that takes place in the absence of oxygen. During this process, microorganisms such as yeast and certain bacteria break down sugars to generate energy. The primary products of anaerobic fermentation include acids (like lactic acid or acetic acid), gases (such as carbon dioxide and methane), and alcohol (such as ethanol).

The conversion of sugars through this pathway is crucial for various applications, including food production and biofuel generation. For instance, yeast performs alcoholic fermentation, producing ethanol and carbon dioxide, which is essential in brewing and baking industries. Similarly, lactic acid bacteria ferment lactose in milk to produce yogurt or cheese.

In contrast, the other options do not accurately describe the products formed through anaerobic fermentation. Water and salts result from other metabolic or biochemical processes, while simple carbohydrates are substrates rather than products. Carbon dioxide only does not encompass the range of byproducts produced in this process, which also includes variable amounts of acids and alcohol depending on the type of fermentation. Therefore, the correct understanding of anaerobic fermentation encompasses its ability to convert sugars into a variety of compounds, specifically acids, gases, or alcohol.