Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products. Because yeasts perform this conversion in the absence of oxygen, alcoholic fermentation is considered an anaerobic process. It also takes place in some species of fish (including goldfish and carp) where (along with lactic acid fermentation) it provides energy when oxygen is scarce. Ethanol fermentation is the basis for alcoholic beverages, ethanol fuel and bread dough rising. Biochemical process of fermentation of sucrose The chemical equations below summarize the fermentation of sucrose (C12H22O11) into ethanol (C2H5OH). Alcoholic fermentation converts one mole of glucose into two moles of ethanol and two moles of carbon dioxide, producing two moles of ATP in the process. C6H12O6 → 2 C2H5OH + 2 CO2 Sucrose is a sugar composed of a glucose linked to a fructose. In the first step of alcoholic fermentation, the enzyme invertase cleaves the glycosidic linkage between the glucose and fructose molecules. C12H22O11 + H2O + invertase → 2 C6H12O6 Next, each glucose molecule is broken down into two pyruvate molecules in a process known as glycolysis. Glycolysis is summarized by the equation: C6H12O6 + 2 ADP + 2 Pi + 2 NAD+ → 2 CH3COCOO− + 2 ATP + 2 NADH + 2 H2O + 2 H+ CH3COCOO− is pyruvate, and Pi is inorganic phosphate. Finally, pyruvate is converted to ethanol and CO2 in two steps, regenerating oxidized NAD+ needed for glycolysis: 1. CH3COCOO− + H+ → CH3CHO + CO2 catalyzed by pyruvate decarboxylase 2. CH3CHO + NADH + H+ → C2H5OH + NAD+ This reaction is catalyzed by alcohol dehydrogenase (ADH1 in baker's yeast). As shown by the reaction equation, glycolysis causes the reduction of two molecules of NAD+ to NADH. Two ADP molecules are also converted to two ATP and two water molecules via substrate-level phosphorylation. Related processes Fermentation of sugar to ethanol and can also be done by Zymomonas mobilis, however the path is slightly different since formation of pyruvate does not happen by glycolysis but instead by the Entner–Doudoroff pathway. Other microorganisms can produce ethanol from sugars by fermentation but often only as a side product. Examples are Heterolactic acid fermentation in which Leuconostoc bacteria produce lactate + ethanol + Mixed acid fermentation where Escherichia produce ethanol mixed with lactate, acetate, succinate, formate, , and H2 2,3-butanediol