What is formed during lactic acid fermentation?

During lactic acid fermentation, the primary products are lactic acid and energy. This process occurs when certain microorganisms, such as lactobacilli, convert sugars into lactic acid anaerobically, meaning that it occurs in the absence of oxygen. The energy produced during this fermentation process is generated through substrate-level phosphorylation, which allows cells to obtain some energy from the breakdown of glucose without the need for oxygen.

Lactic acid fermentation is significant in various applications, such as the production of yogurt and other fermented dairy products, where the accumulation of lactic acid contributes to the sour flavor and acts as a preservative by inhibiting the growth of some spoilage organisms. This process also plays a role in muscle metabolism, particularly during intense exercise when oxygen is limited, leading to the buildup of lactic acid in muscle tissue.

Understanding this metabolic pathway is crucial as it highlights how organisms can adapt to anaerobic conditions and still produce energy, using available substrates effectively.