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But glucose is easier to break down than sucrose and starch. Glucose is monosaccharide. They are the simplest carbohydrates. Through glycolysis and later in the reactions of the Citric acid cycle (TCAC), glucose is oxidized to eventually form CO2 and water, yielding energy, mostly in the form of ATP.Sucrose is a disaccharide, consists of 2 monosaccharides. While starch is a polysaccharide, a complex carbohydrate.ot all yeast produce and secrete amylase, and it would take time to do this. Hence why little to no CO2 Sucrose (a glucose-fructose di-sacharide) is fairly small, but it too needs to be broken down into individual glucose and fructose molecules.
When in an anaerobic environment, some cells can use glycolysis and fermentation to keep producing ATP. Lactic acid fermentation happens in our muscle cells when we are exercising feverishly, while alcoholic fermentation is used in yeast cells and is what leads to beer, bread, and wine.ithout oxygen, these cells only undergo glycolysis and produce 2 ATP per glucose molecule. Next, they need to reduce pyruvate to regenerate NAD+ from NADH + H+. Fermentation is the process that performs this job. In lactic acid fermentation, pyruvate is reduced to lactic acid.