Example Question #1 : Lactic Acid Fermentation. Homo lactic fermentationii. Alcoholic fermentation of yeast … Lactic acid is the byproduct of a metabolic pathway that converts carbohydrates into energy in our bodies when oxygen levels are low. In these foods, lactic acid bacteria (commonly lactobacillus) transform sugars into lactic acid. 2011-12-20 23:12:06. However, in foods lactic acid can occur as a result of a natural fermentation in charge of special types of bacteria. Lactic acid fermentation happens in our muscle cells when we are exercising feverishly, while alcoholic fermentation is used in yeast cells and is what leads to beer, bread, and wine. 2. Lactic acid fermentation: In this pathway pyruvate is reduced to lactic acid. Glycolysis always occurs under anaerobic conditions, and glucose needs to be broken down to fuel the sprinter. What is an example of lactic acid fermentation? Another is bacteria and fungi. In the first type, lactic acid is produced as the sole product by reduction of pyruvic acid with the help of the enzyme lactic acid dehydrogenase. Top Answer. This type of fermentation is used routinely in mammalian red blood cells and in skeletal muscle that has an insufficient oxygen supply to allow aerobic respiration to continue (that is, in muscles used to the point of fatigue). Lactic Acid Fermentation. Fermentation ... Lactic acid fermentation is the conversion of pyruvate to lactate, and occurs only under anaerobic conditions. The main difference between lactic acid and alcoholic fermentation is that lactic acid fermentation produces lactic acid molecules from pyruvate whereas alcoholic fermentation produces ethyl alcohol and carbon dioxide. Answer. The more commonly used of the two strategies -- aerobic respiration -- requires abundant oxygen. Lacto-Fermentation. One example is muscles. Hetero lactic fermentation; Homolactic fermentation: In homolactic fermentation, end product is lactic acid. Heterofermentative. The fermentation method used by animals and certain bacteria, like those in yogurt, is lactic acid fermentation (Figure 1). Lactic Acid Fermentation: Lactic acid fermentations are of two types: Homo-fermentative and . Lactic acid fermentation is the anaerobic microbial breakdown of sugar, yielding energy in the form of ATP and releasing various waste products, specifically lactic acid. Wiki User Answered . Asked by Wiki User. 5 6 7. This buildup of lactic acid can be very apparent in foods like sauerkraut, yogurt, and these tangy fermented jalapeños, for example. Fermentation of lactic acid has wide applications in the food and beverage industries. This is a single step reaction carried out by Lactic acid bacteria (LAB) There are two types of lactic acid fermentation.i. 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