Lactic Acid Fermentation vs. Alcoholic Fermentation
Key Differences
Comparison Chart
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Metabolic Components
Enzymes
Occurrence
Products
Respiration
Location for Functioning
Lactic Acid Fermentation vs. Alcoholic Fermentation
Lactic acid fermentation is the metabolic process by which the glucose is converted into metabolic components, i.e., cellular energy and lactic acid; on the other hand, alcoholic fermentation is also the metabolic process by which the glucose is converted into metabolic components, i.e., ethanol and carbon dioxide. Lactic acid fermentation converts the pyruvate into lactic acid; on the flip side, In alcoholic fermentation, the pyruvate converts into ethanol and carbon dioxide.
In lactic acid fermentation, different enzymes are used, i.e., lactate dehydrogenase and pyruvate decarboxylase, whereas in alcoholic fermentation, the enzymes used are, i.e., alcoholic dehydrogenase and pyruvate decarboxylase. Lactic acid fermentation is used to produce cheese and yogurt; on the other hand, alcoholic fermentation is used to produce bread, vinegar, wine, and beer. The lactic acid usually occurs in muscle cell when we are doing hard exercise, whereas the alcoholic fermentation is occurred in cells of yeast and produce beer, wine, and vinegar.
Lactic acid fermentation usually occurs in a bacterial cell and muscle cells of humans; on the other hand, alcoholic fermentation is used in cells of yeast and converts the glucose to release energy. In lactic acid fermentation, the pyruvate molecule is converted into the lactic acid molecule, whereas in alcoholic fermentation, the pyruvate molecule is converted into alcohol.
What is Lactic Acid Fermentation?
It is the process in which glucose is broken down into pyruvic acid, which is then converted into lactic acid and energy for cellular activities. In this process, the metabolic components are lactic acid and cellular energy. The enzymes used in this process are lactate dehydrogenase and pyruvate decarboxylase. The process of lactic acid fermentation usually occurs in muscle cells.
The main products which are produced in this process are cheese and yogurt. This process has occurred in the presence of oxygen. In lactic acid fermentation, glucose is converted into two pyruvate molecule which is then converted into lactic acid. This whole process is carried out under oxygen.
The lactic acid fermentation is carried out by bacteria, i.e., Lactobacillus. Both glycolysis and lactic acid process are carried out in the cytosol of the cell. Glycolysis is the main or first step of lactic acid fermentation. There are two types of fermentation; homolactic fermentation or hetrolactic fermentation. These both also carry in the cytosol of the cell.
What is Alcoholic Fermentation?
In this process, the glucose molecule is converted into two pyruvate molecule, which is then converted into ethanol and cellular energy. In this process, the metabolic components are alcohol and energy. In this process, the enzymes used are alcoholic dehydrogenase and pyruvate decarboxylase. It occurs in yeast cells for fermentation. The main products in this process are yeast, beer, vine, and vinegar.
In this process, oxygen is not required for this fermentation. In Alcoholic fermentation, the glucose molecule is converted into two pyruvate molecule, which is then converted into ethanol and energy. It occurs in the cytosol of the cell. It mainly occurs in yeast and bacteria. In this process, net ATP is synthesized. Alcoholic fermentation is used in the food-making process.
Different enzymes carry different processes as first one enzyme carries out the first step, and the second step carries out another step. Alcoholic Fermentation is mainly used in beverage factories like beer production factory and vine production factory.
