what is lactic acid fermentation and what is alcohol fermentation?

10 Answers

  • 1 decade ago
    Favorite Answer

    Lactic acid fermentation is caused by some fungi and bacteria. The most important lactic acid producing bacteria is Lactobacillus. Other bacteria which produce lactic acid include:

    leuconostoc mesenteroides

    pediococcus cerevisiae

    streptococcus lactis

    bifidobacterium bifidus\

    Alcohol Fermentation

    Alcohol fermentation is done by yeast and some kinds of bacteria. These microorganisms convert sugars in ethyl alcohol and carbon dioxide. Alcoholic fermentation begins after glucose enters the cell. The glucose is broken down into pyruvic acid. This pyruvic acid is then converted to CO2, ethanol, and energy for the cell. Humans have long taken advantage of this process in making bread, beer, and wine. In these three product the same microorganism is used: the common yeast or Saccharomyces Cerevisae.

  • 3 years ago

    Definition Of Alcoholic Fermentation

  • salaam
    Lv 4
    3 years ago

    What Is Lactic Acid Fermentation

  • 1 decade ago

    Both kinds of fermentation are processes that follow glycolysis when there is no oxygen available.

    Lactic acid fermentation happens in the muscle cells. It changes pyruvic acid to lactic acid.

    Alcoholic fermentation happens in yeast cells. It changes pyruvic acid to alcohol and carbon dioxide.

    With fermentation the cells only gain 2 ATP per molecule of glucose, but it's still better than nothing.

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  • Anonymous
    4 years ago

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    what is lactic acid fermentation and what is alcohol fermentation?

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  • 1 decade ago

    Metabolism is a combination of catabolism and anabolism (biosynthesis). Catabolism breaks larger food molecules into smaller molecules by either oxidation or fermentation and produces the energy (ATP) to re-build (biosynthesis) new cell components. There are a variety of fermentations available to living organisms but generally a single species uses one type exclusively. An example of a lactic acid fermentation is human catabolism that breaks 6 carbon sugar molecules such as glucose into two 3 carbon molecules (pyruvic acid) and then reduces both pyruvic acid molecules to lactic acid by adding hydrogen to each pyruvic acid molecule. That is an example of lactic acid fermentation. In humans the lactic acid is a final waste product.

    Other species may use different fermentation pathways to achieve their genetically controlled growth. The yeast that cause dough to rise and fruit juice to become wine use an alcoholic pathway. Fruit sugars are broken down into two pyruvic acid molecules as above but in this case, each 3 carbon molecule of pyruvic acid is converted to a 2 carbon molecule of ethyl alcohol and a 1 carbon molecule of carbon dioxide. The alcohol is this organisms’ waste product from catabolism but is what makes fruit juice become wine and the carbon dioxide gas is what makes dough rise and makes it tender and squeezable instead of hard and unleavened.

  • Anonymous
    1 decade ago

    fermantation in general-the pathway cellular respiration takes if there is no oxygen present (anaerobic) and it follows glycolysis.

    alcoholic fermentation can be used to make beer and wine (obviously)

    and lactic acid fermentation is what builds up in your legs or someplace else when you've been exercising over time...that's the pain you feel when you're running for long periods of time. and it's the thing that burns your fat.

  • 1 decade ago

    Lactic acid fermentation happens during an intensive workout in your muscles. Even though you breathe heavily, you can't get enough oxygen to your muscle cells--thus, they can't carry out cellular respiration and they have to do fermentation. Lactic acid fermentation is when pyruvic acid in your cell (which was previously obtained from glycolysis) converts itself into lactic acid, which in some complicated chemical way makes NADH, which makes NAD+, WHICH goes back to glycolysis to make more pyruvic acid to make more lactic acid to make more NADH to make more NAD+ to go back to glycolysis, etc... this is what your muscle cells do to get ATP when they aren't getting enough oxygen to carry out cellular respiration, since C.R. makes 38 ATP and glycolysis makes 2. To stay alive.

    ALSO - lactic acid is the stuff that makes your muscles hurt during an intensive workout.

    (I have a test on this stuff in 2 days)

  • 1 decade ago

    both of them is a way to produce ATP in the absent of o2 or onaerobic respiration...

    lactic acid fermentation happend in human muscles and lactic acid produce can be turn back to glucose...

    alcohol fermentation happen in plant or yis when there is no o2.alcohol produces cant be turn back into glucose..

  • 1 decade ago

    Both are alternative methods of producing ATP when cellular respiration is not available.

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