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There are two main types of fermentation namely lactic acid fermentation and alcoholic fermentation. Lactic acid fermentation occurs in the muscle cells while the alcoholic happens when the glucose gets into the cell.
It's when your body doesn't have enough oxygen to perform the "normal" process of creating energy, or ATP. Without the oxygen, our bodies perform lactic acid fermentation, which still produces energy but not as much as the one with oxygen. That energy is stored in the form of lactic acid.
The fermentation of milk occurs to form curd, of course lactic acid is released.
Lactic acid is formed from pyruvic acid (often referred to as the ion, pyruvate, as the acid ion predominates at physiological pH values).The reaction is catalyzed by an enzyme called lactate dehydrogenase. It involves the addition of two hydrogen atoms to convert pyruvate into lactate.These H atoms are provided by the coenzyme NADH.The pyruvate is the product of a series of anaerobic cell respiration reactions called glycolysis, which take place in the cytoplasm. Glycolysis converts a molecule of glucose into two molecules of pyruvate, with a net gain of two ATP molecules. In the course of glycolysis NAD+ is reduced to NADH. The conversion of pyruvate into lactate oxidizes the NADH, recycling it and so enabling glycolysis to continue.
Malic acid in new wine will often under go a process know as malolactic fermentation. The harsher 'malic' acid in the wine is broken down by Lactic bacteria into Lactic acid and Carbon dioxide. It is usually desired in a wine that has a higher acidity level.
The fermentation of milk occurs to form curd, of course lactic acid is released.
lactic acid or alcohol( ethanol)
lactic acid is formed by anaerobic respiration when insufficient oxygen is present.
Muscles use aerobic respiration to metabolize the energy they need to function. When they have insufficient oxygen to metabolize all the energy they need, they use anaerobic respiration in the form of fermentation. The Lactic acid which is created as a by product of fermentation builds up in the muscles and causes soreness.
There are two main types of fermentation namely lactic acid fermentation and alcoholic fermentation. Lactic acid fermentation occurs in the muscle cells while the alcoholic happens when the glucose gets into the cell.
When the cell is deprived of oxygen, like in the beginning of an intense workout when muscle cells initially experience a lack of oxygen. So the muscle cell undergoes anaerobic respiration, lactic acid fermentation, more specifically. Lactic acid fermentation produces lactic acid (hence the name), which is what makes you sore after a hard workout. Eventually the lactic acid is broken down in the kidney or liver or something.
Cells that do not require oxygen go through anaerobic respiration, which is a form of cellular respiration that uses fermentation to turn energy into useful energy. There are two types of anaerobic respiration, lactic acid fermentation and alcohol fermentation. Muscle cells do this when they run out of oxygen and go through fermentation instead. The product of this type of fermentation from muscle cells is lactic acid. Lactic acid is toxic and causes soreness and fatigue. Anybody who has been sore after exercise has experienced lactic acid fermentation.
It's when your body doesn't have enough oxygen to perform the "normal" process of creating energy, or ATP. Without the oxygen, our bodies perform lactic acid fermentation, which still produces energy but not as much as the one with oxygen. That energy is stored in the form of lactic acid.
The fermentation of milk occurs to form curd, of course lactic acid is released.
The products of aerobic respiration are water and carbon dioxide. The products of anaerobic respiration are carbon dioxide and either lactic acid or alcohol. The waste product of anaerobic respiration is lactic acid (in animals). In plants, ethanol is the waste product.
When the oxygen supply runs short in heavy or prelonged excercise, muscles obtain most of their energy from an anaerobic (without oxygen) process called glycolysis. Yeast cells obtain energy under anaerobic conditions using a very similar process called Alcoholic Fermentation. Glycolysis is the chemical breakdown of glucose to lactic acid. This process makes energy available for cell activity in the form of a high-energy phosphate compound known as adenosine triphosphate (ATP). Alcoholic fermentation is identical to glycolysis except for the final step (Fig. 1). In alcoholic fermentation, pyruvic acid is broken down into ethanol and carbon dioxide. Lactic acid from glycolysis produces a feeling of tiredness; the products of alcoholic fermentation have been used in baking and brewing for centuries.
Lactic acid