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Lactic acid fermentation is a metabolic process by which glucose or other six-carbon sugars (also, disaccharides of six-carbon sugars, e.g. sucrose or lactose) are converted into cellular energy and the metabolite lactate, which is lactic acid in solution.
The high concentration of lactic acid (the final product of fermentation) drives the equilibrium backwards (Le Chatelier's principle), decreasing the rate at which fermentation can occur and slowing down growth. Ethanol, into which lactic acid can be easily converted, is volatile and will readily escape, allowing the reaction to proceed easily.
DL-Lactic acid is miscible with water and with ethanol above its melting point, which is about 16 to 18 °C (61 to 64 °F). D-Lactic acid and L-lactic acid have a higher melting point. Lactic acid produced by fermentation of milk is often racemic, although certain species of bacteria produce solely D-lactic acid. [6]
One method of doing this is to simply have the pyruvate do the oxidation; in this process, pyruvate is converted to lactate (the conjugate base of lactic acid) in a process called lactic acid fermentation: Pyruvate + NADH + H + → Lactate + NAD + This process occurs in the bacteria involved in making yogurt (the lactic acid causes the milk to ...
In lactic acid fermentation, each pyruvate molecule is directly reduced by NADH. The only byproduct from this type of fermentation is lactate . Lactic acid fermentation is used by human muscle cells as a means of generating ATP during strenuous exercise where oxygen consumption is higher than the supplied oxygen.
In the absence of oxygen, fermentation prevents the buildup of NADH in the cytoplasm and provides NAD + for glycolysis. This waste product varies depending on the organism. In skeletal muscles, the waste product is lactic acid. This type of fermentation is called lactic acid fermentation. In strenuous exercise, when energy demands exceed energy ...
In biochemistry, mixed acid fermentation is the metabolic process by which a six-carbon sugar (e.g. glucose, C 6 H 12 O 6) is converted into a complex and variable mixture of acids. It is an anaerobic (non-oxygen-requiring) fermentation reaction that is common in bacteria .
The anaerobic glycolysis (lactic acid) system is dominant from about 10–30 seconds during a maximal effort. It produces 2 ATP molecules per glucose molecule, [3] or about 5% of glucose's energy potential (38 ATP molecules). [4] [5] The speed at which ATP is produced is about 100 times that of oxidative phosphorylation. [1]