Respuesta :
I believe During alcoholic fermentation; Pyruvate is reduced to ethanol in two steps which include; Pyruvate loses carbon dioxide and is converted to the two carbon compound which is oxidized into acetaldehyde. NADH is oxidized to NAD+ and acetaldehyde is reduced to ethanol. Many bacteria and yeast carry out alcohol fermentation under anaerobic conditions.
On the other hand, During lactic Acid fermentation Pyruvate is reduced to lactate, coupled by the oxidation of NADH to NAD+. This reaction is used in the production of commercially important products such as cheese and yogurt. When oxygen is scarce human cells switch to lactic acid fermentation from aerobic fermentation. Lactate accumulates, but it is gradually taken to the liver where it is converted back to pyruvate when oxygen becomes available.
On the other hand, During lactic Acid fermentation Pyruvate is reduced to lactate, coupled by the oxidation of NADH to NAD+. This reaction is used in the production of commercially important products such as cheese and yogurt. When oxygen is scarce human cells switch to lactic acid fermentation from aerobic fermentation. Lactate accumulates, but it is gradually taken to the liver where it is converted back to pyruvate when oxygen becomes available.
Answer:
Fate of pyruvate in alcohol fermentation:
Alcoholic fermentation may be defined as a type of metabolic pathway in which occurs generally in the yeast and microorganism. This process occurs in the absence of oxygen. The end products are ethanol, carbon dioxide and ATP from the pyruvate molecule.
Fate of pyruvate in lactic acid fermentation:
Lactic acid fermentation may be defined as the metabolic pathway that generally occurs in the muscle cells. This process occurs in the limited supply of oxygen. The end products are lactic acids and ATP from the pyruvate molecule.
