What are the products of lactate fermentation and alcoholic fermentation?

Answer 1

Both alcohol and lactate fermentation enable cells to produce ATP without using oxygen; they are the anaerobic (lacking in oxygen) alternative to cellular respiration. This is because they are extensions of glycolysis that can generate ATP solely by substrate-level phosphorylation, specifically by regenerating NAD+ by transferring electrons from NADH to pyruvate or pyruvate derivatives. NAD+ can then be reused in glycolysis to oxidize sugar. Remember that glycolysis uses two net molecules of ATP by substrate-level phosphorylation.

Lactate fermentation, also known as lactic acid fermentation, occurs when NADH reduces pyruvate directly to form lactate as an end product, hence the name "lactate fermentation." More specifically, if one glucose molecule goes through glycolysis, 2 net ATP and 2 pyruvate molecules are produced and 2 NAD+ molecules are consumed. 2 NADH molecules and 2 H+ come and reduce the 2 pyruvate molecules, forming 2 lactate molecules and 2 NAD+. The 2 NAD+ molecules are then reused in glycolysis, enabling the cell to produce ATP even in the absence of oxygen. Lactate fermentation is used by some fungi and bacteria as well as in the dairy industry to produce yogurt in cheese. Another fun fact about lactate fermentation is that human muscle cells use lactate fermentation to make ATP when oxygen is scarce, such as during strenuous exercise. The resulting accumulation of lactate is partly what causes the muscle fatigue and pain that can result from exercise. But don't worry, the blood carries away the lactate to the liver where the lactate is converted back to pyruvate.

Alcohol fermentation occurs when pyruvate is first converted to acetaldehyde, a 2-carbon compound, through the release of carbon dioxide from the pyruvate. Then, NADH reduces the acetaldehyde to ethanol. A more detailed look shows us that just like lactate fermentation, glycolysis produces 2 ATP and 2 pyruvate from one glucose molecule. However, unlike lactate fermentation, each pyruvate molecule releases a carbon dioxide, resulting in 2 carbon dioxide molecules and 2 acetaldehyde molecules (acetaldehyde = pyruvate - carbon dioxide). Then, similar to lactate fermentation 2 NADH and 2 H+ reduce the 2 acetaldehyde molecules, forming 2 ethanol molecules and 2 NAD+ and regenerating the supply of NAD+ needed to continue glycolysis. Alcohol fermentation is often used in bacteria in anaerobic conditions as well as in yeast. Interestingly, the carbon dioxide that is released in alcohol fermentation generated by a baker's yeast is what allows the bread to rise!

Answer 2

Both occur anaerobically. Lactic acid fermentation would occur in muscle and ethanol fermentation would occur by yeast. The end products are different of course as one produces lactic acid and the other ethanol. ...

Answer 3

The products of lactate fermentation are: cheese, yogurt, rye bread, and summer sausage.

The products of alcoholic fermentation are: fuel, beer, and wine.

Answer 4

Alcoholic fermentation: ethanol is produced.
Lactic fermentation: lactic acid is produced.