What does anaerobic fermentation convert sugars into?

Anaerobic fermentation is a metabolic process that occurs in the absence of oxygen and results in the breakdown of sugars. During this process, microorganisms such as yeast and certain bacteria convert sugars into various end products. The primary products of anaerobic fermentation include acids (like lactic acid or acetic acid), gases (such as carbon dioxide or hydrogen), and alcohol (most notably ethanol).

The correct choice acknowledges the diversity of products formed during this process, which can vary based on the type of organism conducting the fermentation and the specific substrates involved. For example, yeast typically ferments sugars to produce ethanol and carbon dioxide, whereas certain bacteria may produce lactic acid.

This metabolic pathway is essential in various applications, such as the production of alcoholic beverages, bread, and fermented foods. The versatility in fermentation products highlights its significance in both industrial processes and natural ecological systems.