What are the two types of fermentation processes?

Lactic acid fermentation and alcoholic fermentation are indeed the two primary types of fermentation processes recognized in microbiology.

Lactic acid fermentation occurs when glucose is converted into cellular energy and the metabolite lactate, primarily by lactic acid bacteria. This process is important for various applications, such as in the production of yogurt and cheese, where the accumulation of lactic acid contributes to the flavor and texture of these products.

On the other hand, alcoholic fermentation involves the conversion of sugars into ethanol and carbon dioxide, primarily by yeast. This process is utilized in the production of alcoholic beverages like beer and wine, as well as in baking, where the carbon dioxide produced helps bread to rise.

These two types of fermentation highlight the diversity of microbial metabolism and the different pathways that microorganisms can utilize for energy production in anaerobic conditions.