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Making saurkraut is a lactic acid fermentation.
The fermentation of milk occurs to form curd, of course lactic acid is released.
Lactic acid and fermentation occur during anaerobic metabolism.
*muscle cells
*muscle cells
Lactic acid fermentation is an anaerobic process. This means that lactic acid is produced in the absence of oxygen. This usually occur in bacteria cells but can also occur in muscle cells.
2+2=4 :))
Lactic acid fermentation occurs in the absence of oxygen during the process of cellular respiration, specifically in the cytoplasm of cells.
Yes? lactic acid fermentation produces only lactic acid alcoholic fermentation produces ethanol and co2
The types of fermentation that occur in yeasts and some other microorganisms include alcoholic fermentation, where sugars are converted to ethanol and carbon dioxide, and lactic acid fermentation, where sugars are converted to lactic acid. Alcoholic fermentation is commonly used in baking and brewing, while lactic acid fermentation is used in the production of yogurt and sauerkraut.
Both occur anaerobically, or with exercise, but lactic acid occurs in muscles (you know that burning sensation after muscle fatigue? It's from lactic acid buildup in muscles) and alcoholic fermentation occurs by yeast. So basically, the main thing that they have in common is just that they occur anaerobically.
The two types of fermentation are alcoholic fermentation and lactic acid fermentation. Alcoholic fermentation is also referred to as ethanol fermentation.