What is the Difference Between Lactic Acid and Alcoholic Fermentation?

The main difference between lactic acid and alcoholic fermentation lies in the products they produce and the organisms that carry out these processes. Here are the key differences between the two types of fermentation:

1. Products:

• Lactic acid fermentation produces lactic acid as its primary product.
• Alcoholic fermentation produces ethanol and carbon dioxide as its primary products.

1. Organisms involved:

• Lactic acid fermentation is carried out by some bacteria and occurs in animal tissues.
• Alcoholic fermentation is carried out by yeast and occurs in plant tissues.

1. Process:

• In lactic acid fermentation, pyruvic acid is converted directly to lactic acid, with no gas released.
• In alcoholic fermentation, pyruvic acid is first converted into ethanol and carbon dioxide, with carbon dioxide being released as a gas.

1. Applications:

• Lactic acid fermentation is used in the production of yogurt, cheese, and other milk products.
• Alcoholic fermentation is used in the production of wine, beer, vinegar, and bread.

Both lactic acid and alcoholic fermentation are anaerobic processes that occur in the absence of oxygen, following glycolysis. They are used by different organisms and have distinct applications in various industries.

Comparative Table: Lactic Acid vs Alcoholic Fermentation

Here is a table comparing the differences between lactic acid and alcoholic fermentation: