How are alcholic and lactic acid fermentation different?

Answer 1

lactic acid fermentation helps make yogurt, cheese, and it also occurs in muscles which is why you may get that burning sensation in your legs while excersizing. Alcoholic fermentation makes wine and bread using yeast.

Answer 2

lactic acid fermentation

NADH + pyruvic acid --> NAD+ and lactic acid

regenerates NAD+ so glycolysis can continue; produced in muscles during rapid exercise when there is not enough oxygen provided to tissues; the buildup of lactic acid causes a painful burning sensation; also a waste product of unicellular organisms during fermentation

alcoholic fermentation

NADH + pyruvic acid --> NAD+ and CO2 and alcohol

made by yeast and few other microorganisms; ethyl alcohol and carbon dioxide are the organisms' waste; causes bread to rise; the alcohol in dough evaporates when bread is baked and the air spaces in bread are bubbles of carbon dioxide formed when the yeast ran out of oxygen

Answer 3

In alcoholic fermentation, the end product is carbon dioxide and ethanol, which is used in making various Alcoholic Beverages, as well as for gasoline. In lactic acid fermentation, the end product is lactic acid, which causes the burning sensation in your muscles when you exercise extensively.

Answer 4

Lactic Acid occurs mostly in muscle cells & forms lactic acid, Alcoholic produces molecules of alcohol & Carbon Dioxide.

Answer 5

lactic acid creates yogurt and other dairy type products while alcoholic will produce wine and bread

Answer 6

Alcoholic fermentation occurs in organisms such as yeast, as produces ethyl alcohol. Lactic acid fermentation occurs in animals such as humans and produces lactic acid instead of alcohol.

Answer 7

Alcoholic fermentation in yeast produces wine while lactic acid fermentation in animals produces lactic acid .