During fermentation in muscles, particularly under anaerobic conditions, the primary product produced is lactic acid. This process occurs when the oxygen supply is insufficient for aerobic respiration, leading to the conversion of glucose into lactic acid for energy. Accumulation of lactic acid can contribute to muscle fatigue and soreness.
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.
The bubbles produced during fermentation are primarily made of carbon dioxide (CO2). During the fermentation process, microorganisms like yeast convert sugars into alcohol and carbon dioxide as byproducts. In a sealed container, the carbon dioxide accumulates, forming bubbles that can create pressure within the container.
There are 8 different pentanols, (also called amyl alcohols), some of which, including pentan-1-ol, occur in fusel alcohol. Fusel alcohol is a by product of the fermentation process which produces ethanol. Thus at least some of the penanols are likely to occur in natural fermentation processes. Others are largely produced synthetically.https://en.wikipedia.org/wiki/Amyl_alcohol
When muscles are overtaxed, the cardiovascular system can't supply enough oxygen to keep up with the needs of the tissue, and the muscle cells start fermentation to maintain a degree of energy production. The end product of the fermentation process (in this case) is lactic acid. (Pyruvate molecules are made from glucose - cf. glycolysis - but in the meantime, NAD+ coenzymes are reduced to NADH as a byproduct. In order for the process to continue, the NADH needs to revert to NAD+ and lose the hydrogen. The hydrogen is added onto pyruvate to form lactic acid).
ethanol
Pyruvic acid is made during glycolysis and is later used in fermentation.
Wine is typically made through anaerobic fermentation, where yeast convert sugars into alcohol and carbon dioxide in the absence of oxygen. Oxygen exposure during fermentation can lead to off-flavors in the wine.
Substrate-level phosphorylationsubstrate-level phosphorylation
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.
Ajinomoto is a brand name from Japan and its food seasoning product is made of "Monosodium Glutamate". A substance made by fermentation of extracts from sugar cane and tapioca.
The bubbles produced during fermentation are primarily made of carbon dioxide (CO2). During the fermentation process, microorganisms like yeast convert sugars into alcohol and carbon dioxide as byproducts. In a sealed container, the carbon dioxide accumulates, forming bubbles that can create pressure within the container.
Pyruvic acid is made during glycolysis and is later used in fermentation.
There are 8 different pentanols, (also called amyl alcohols), some of which, including pentan-1-ol, occur in fusel alcohol. Fusel alcohol is a by product of the fermentation process which produces ethanol. Thus at least some of the penanols are likely to occur in natural fermentation processes. Others are largely produced synthetically.https://en.wikipedia.org/wiki/Amyl_alcohol
the product
Fermentation....
Your question doesn't make sense, as alcohol is a compound which is made through fermentation. It is not 'used' in vodka, the alcohol is created during the fermentation process involved in making the Vodka. Vodka is made by fermenting and distilling potato juice.
Two ways that alcoholic fermentation is used in the food industry?