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Lactic acid fermentation and alcoholic fermentation are two types of anaerobic respiration that convert glucose into either lactic acid or ethanol, respectively. Both produce ATP without oxygen, but lactic acid fermentation yields lactic acid while alcoholic fermentation produces ethanol, carbon dioxide, and is used to make cider, wine, beer, and add alcohol to gasoline. The key difference is that lactic acid fermentation transfers hydrogen from NADH to pyruvate to make lactic acid and NAD+, while alcoholic fermentation uses NADH to convert pyruvate into ethanol and carbon dioxide while regenerating NAD+.

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288 views1 page

Works

Lactic acid fermentation and alcoholic fermentation are two types of anaerobic respiration that convert glucose into either lactic acid or ethanol, respectively. Both produce ATP without oxygen, but lactic acid fermentation yields lactic acid while alcoholic fermentation produces ethanol, carbon dioxide, and is used to make cider, wine, beer, and add alcohol to gasoline. The key difference is that lactic acid fermentation transfers hydrogen from NADH to pyruvate to make lactic acid and NAD+, while alcoholic fermentation uses NADH to convert pyruvate into ethanol and carbon dioxide while regenerating NAD+.

Uploaded by

weeselking78
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Lactic Acid Vs Alcoholic

Fermentation
Lactic Alcoholic
Acid Lactic Acid
Fermentation
– Lactic acid fermentation refers to a – Alcoholic fermentation refers to a
metabolic process by which glucose is And metabolic process by which glucose is
converted into the metabolite: lactate and Alcoholic converted into ethanol and carbon
cellular energy. Similarities dioxide.
– Lactic acid and
– In lactic acid fermentation, NADH alcoholic fermentation – In alcoholic fermentation, H+ and
produced during glycolysis transfers are two types of electrons from NADH are used to
hydrogen atoms to reduce pyruvate anaerobic respiration convert pyruvate into ethanol and
thereby creating NAD+ and lactic acid as mechanisms.
carbon dioxide. This releases NAD+
its products. This kind of fermentation – Both lactic acid and
alcoholic fermentation which accepts higher energy electrons
happens in human muscle cells.
produce four molecules during glycolysis.
– Lactic acid fermentation produces of ATP. – Alcoholic fermentation produces
lactic acid molecules from the – Both lactic acid cider from apples, wine from grapes,
pyruvate. It is also used in the and alcoholic beer from barley, and ethanol which is
production of yogurt and cheese. fermentation do added to gasoline.
not require oxygen.
– Lactic acid fermentation is also the – Bakers utilize the alcoholic
process used in the dairy industry to fermentation of yeast to make breads.
make cheese, yogurt, and The carbon dioxide causes the dough
buttermilk. to rise; the alcohol evaporates during
baking.

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