Anaerobic Respiration produces lactic acid through a process known as "lactic acid fermentation."
There are two main types of fermentation. One kind, things like yeast do, releases Co2 (Carbon Dioxide) and the other kind, our muscle cells do, releases lactic acid. Fermentation is anaerobic respiration and lactic acid is a product.
aerobic
Common end products of fermentation include ethanol, carbon dioxide, lactic acid, and acetic acid. These end products are produced by various microorganisms such as yeast, bacteria, and fungi during anaerobic metabolism.
When you run, your body primarily relies on aerobic respiration to produce energy. This process uses oxygen to convert glucose into ATP (adenosine triphosphate), which fuels your muscles. As exercise intensity increases, your body may also engage in anaerobic respiration, especially during short bursts of high intensity, leading to the production of lactic acid. Overall, both types of respiration work together to meet the energy demands of your muscles during running.
To reduce nutrient cost for lactic acid production, spent cells, a by-product in fermentation processes, were used as a nutrient source and the treatments of spent cells were investigated in this study.Untreated spent cells did not show significant effect on lactic acid production.After acid-hydrolysis, spent cells gave an increase in productivity to some extent, but the low glucose consumption indicated a nutrient limitation.The nutrient limitation was overcome easily by supplementing a small amount of yeast extract (YE).The combination of 5 g/L YE and the spent cell hydrolyzate (SCH) had high performance in lactic acid production relative to 15 g/L YE.Moreover, two kind of acid-hydrolysis methods, diluted acid based hydrolysis and concentrated acid based hydrolysis, were also compared.The diluted acid based hydrolysis had the advantages over the concentrated acid based one in lactic acid production due to its less nutrient destruction and lower salt inhibition.When diluted acid based SCH was supplemented, YE supplementation could be cut down to 20% with no significant decrease in productivity and yield.
Lactic acid is an organic acid. It can be found in sour milk.
Lactic acid.
There are two main types of fermentation. One kind, things like yeast do, releases Co2 (Carbon Dioxide) and the other kind, our muscle cells do, releases lactic acid. Fermentation is anaerobic respiration and lactic acid is a product.
oxygen debt. more oxygen is needed than what is being supplied. the body then begins anaerobic respiration (the cells "breathe" for you). a result of anaerobic respiration is lactic acid. lactic acid is that soreness feeling you get after a hard workout
Milk is slightly acidic because it contains some lactic acid. The bacteria that consumes the sugars produces lactic acid because it respires anaerobically (without any oxygen) thus not breaking down the glucose fully. It is a byproduct of butter production. The lactic acid is used to coagulate the milk proteins into two products, a thicker substance (butter) and a watery byproduct used in baking scones or soda bread.
Anaerobic respiration does not use oxygen. It involves breaking down energy sources without the need for oxygen, resulting in the production of lactic acid or ethanol as byproducts. Anaerobic respiration is common in organisms like bacteria and yeast.
wat kind of acid is found in butter milk is............. lactic acid while fermenting lactose the primary sugar found in milk thnks its briizhii or breezzy livin life for GOD....peace out
lactic acid into a neutral lactate
Lactic acid is produced by our muscles during exercise.
aerobic
lactic acid
any kind of bacteria which fits under the "anaerobic" label. most use lactic acid fermentation. there are many kinds of bacteria and archaeobacteria which are anaerobic.