Lactic acid fermentation

Definition

Lactic acid fermentation is a metabolic process by which glucose or other sugars are converted into cellular energy and the metabolite lactate. This anaerobic process occurs in the absence of oxygen and is utilized by certain bacteria, fungi, and animal muscle cells.

5 Must Know Facts For Your Next Test

1. Lactic acid fermentation regenerates NAD+ from NADH, allowing glycolysis to continue producing ATP under anaerobic conditions.
2. The end product of lactic acid fermentation is lactate (lactic acid), which can accumulate in muscles during intense exercise.
3. This process occurs in the cytoplasm of cells and does not require mitochondria.
4. Lactic acid fermentation is employed by various microorganisms, including Lactobacillus species, which are important in food production like yogurt and sauerkraut.
5. Unlike alcoholic fermentation, lactic acid fermentation does not produce carbon dioxide as a byproduct.

Review Questions

• What are the main end products of lactic acid fermentation?
• Why is NAD+ regeneration important in lactic acid fermentation?
• Name one microorganism that uses lactic acid fermentation and an example of its application.

Related terms

Glycolysis: A metabolic pathway that breaks down glucose into pyruvate, producing ATP and NADH.

Anaerobic Respiration: A form of respiration using electron acceptors other than oxygen.

Alcoholic Fermentation: A type of anaerobic respiration that converts sugars into ethanol and carbon dioxide.