Yes. It is called endogenous ethanol production, occurs in the gut, and can create about an ounce of pure alcohol each and every day. So even alcohol abstainers consume more than the alcohol content of a beer or a shot of whiskey daily.
Cells that perform fermentation and produce alcohol are typically yeast cells. Yeast cells break down sugars through the process of fermentation, producing alcohol as a byproduct. This process is commonly used in brewing and baking.
Oxygen.
Bread. Without it, the bread would never rise.
lactic acid fermentation
Because mammalian muscle cells are genetically programmed to perform lactic acid fermentation, not ethanol fermentation.
Cells that perform fermentation and produce alcohol are typically yeast cells. Yeast cells break down sugars through the process of fermentation, producing alcohol as a byproduct. This process is commonly used in brewing and baking.
all cells perform mitosis, except sex cells which perform meiosis
Human muscle cells undergo lactic acid fermentation in low oxygen conditions.
Alcoholic Fermentation does not occur in human bodies but rather in plant cells when they do not receive adequate amounts of the necessary amounts of nutrients and minerals. Lactic fermentation however occurs in human cells located in the cytoplasm after glycolysis.
Oxygen.
Bread. Without it, the bread would never rise.
The blood cells, stomach, and brain do.
When yeast cells are used in making bread rise, they get energy from the sugar mixed within the bread dough. When oxygen is present, these single celled fungi perform cellular respiration. When there is no oxygen they perform fermentation. By performing fermentation they produce carbon dioxide gas (which causes the bread to rise) and energy storing molecules called ATP. By fermentation they produce more and more ATP. More and more energy.
lactic acid fermentation
Because mammalian muscle cells are genetically programmed to perform lactic acid fermentation, not ethanol fermentation.
Your body might perform fermentation processes when there is not enough oxygen available for aerobic respiration, such as during intense exercise or when oxygen supply to tissues is limited. In these situations, cells may switch to anaerobic fermentation to generate ATP and continue producing energy.
During fermentation in human muscle cells, lactic acid is produced as a byproduct. This lactic acid is eventually broken down and converted back into energy by the body's cells, helping to replenish energy stores and reduce muscle fatigue.