Lactic acid fermentation is the process in which 6 carbon sugars, such as glucose, are used to generate cellular energy, the waste product of this process is the metabolite lactate, which is the lactic acid in solution.
Fermentation is an anaerobic pathway to break down glucose.
The first step of this process is glycolysis, through this process the glucose molecule is converted into two molecules of pyruvate, and the energy stored in the molecule's bonds is released.
The second step of the process is the restoration of the NAD+ molecules. During this process, NADH transfers its protons to pyruvate and is oxidized to form NAD+.
This process occurs in the muscle cells when the tissue needs energy and there is not enough oxygen available, for example, during a very intense exercise.
The waste product of this process, the lactate, is carried away by the bloodstream to the liver, where lactic acid is used to synthesize glucose. (This metabolic process is called Cori's cycle) When the lactate is not removed from the muscle fast enough, it causes the pH to decrease, which causes the muscular tissue to not work correctly. This may cause soreness and muscle cramps.
There are bacteria that produce lactic fermentation, these bacteria are called Lactobacillus and are commonly known as "yogurt bacteria" it uses milk as a source of substrate for the fermentation process, and thus yogurt is produced.
The only option that is not associated with Lactic Acid Fermentation is "bread"
