What Is Alcoholic & Lactic Acid Fermentation?

Fermenting yeast

Sometimes, organisms need to be able to create energy when oxygen is not present. Alcoholic and lactic acid fermentation are two different metabolic pathways that can create energy without oxygen.

Fermentation

Fermentation is an anaerobic pathway that allows energy in the form of ATP to be created from glucose in the absence of oxygen.

Glycolysis

Glycolysis occurs prior to fermentation. In this process, glucose is broken down to pyruvic acid. In addition, NADH and ATP are created.

Alcoholic Fermentation

In alcoholic fermentation, pyruvic acid is converted to ethanol. Carbon dioxide is released, and NADH is recycled into NAD+.

Lactic Acid Fermentation

In lactic acid fermentation, pyruvic acid is converted to lactic acid. NADH is recycled into NAD+.

Significance

Fermentation is important because it allows ATP to be made even when oxygen is not available. However, this process is less efficient than creating ATP when oxygen is present.

References

• Cellular Metabolism and Fermentation