Which type of respiration do yeast rely on to generate energy in low-oxygen environments?

Yeast rely on fermentation to generate energy in low-oxygen environments. This anaerobic process allows yeast to convert sugars into energy without the need for oxygen. During fermentation, yeast metabolize glucose and produce ethanol and carbon dioxide as byproducts, enabling them to survive in environments where oxygen is limited. This process is not only crucial for yeast's energy production but also has significant applications in various industries, such as brewing and baking, where the carbon dioxide produced helps dough rise and contributes to the flavors of alcoholic beverages.

While aerobic respiration is a more efficient way of producing energy when oxygen is available, yeast switch to fermentation when oxygen levels are low. Oxidative phosphorylation is part of aerobic respiration and depends on oxygen. Cellular respiration encompasses both aerobic and anaerobic processes, but in low-oxygen situations, fermentation is the specific pathway that yeast utilize.