Question

What is the difference between lactic acid and alcoholic fermentation?

Answer 1

Hint: Lactic acid fermentation is a metabolic process that converts glucose to lactate, a metabolite, and cellular energy. Lactic acid fermentation is often carried out by Lactobacillus and yeast microorganisms. Glycolysis and fermentation are the two primary phases. In the cytosol, glycolysis and lactic acid fermentation take place.
The metabolic process of glucose conversion to ethanol and carbon dioxide is known as alcoholic fermentation. Yeast and other microorganisms are primarily responsible for it. In the absence of oxygen, alcoholic fermentation can also occur in the cytosol.

Complete answer:
Anaerobic respiration methods include lactic acid fermentation and alcoholic fermentation. As a result, neither lactic acid nor alcoholic fermentation require oxygen.
The emission of \[C{O_2}\] is the major distinction between lactic acid and alcoholic fermentation. In alcoholic fermentation, carbon dioxide is emitted, but not in lactic acid fermentation. Pyruvate is transformed to lactic acid in lactic acid fermentation, and pyruvate is turned to ethanol and \[C{O_2}\] in alcoholic fermentation. In both processes, \[NA{D^ + }\] is replenished.
Lactic acid fermentation yields lactic acid molecules from pyruvate, whereas alcoholic fermentation yields ethyl alcohol and carbon dioxide. In the food sector, alcoholic yeast fermentation is used to make wine and beer. When muscle cells are depleted of oxygen, lactic acid fermentation begins.

Note:
Similarities between lactic acid fermentation and alcoholic fermentation:
Anaerobic respiration methods include lactic acid and alcoholic fermentation.
Fermentation of lactic acid and alcoholic beverages are both catabolic processes.
Fermentation of lactic acid and alcoholic beverages do not require oxygen.
In the cytosol, both lactic acid and alcoholic fermentation take place.
Glucose molecules are broken down into two pyruvate molecules in both lactic acid and alcoholic fermentation.
Heat is produced by both lactic acid and alcoholic fermentation.
ATP is produced in four molecules by both lactic acid and alcoholic fermentation.
In both lactic acid and alcoholic fermentation, the net ATP gain is two.