Here's a breakdown:

* Yeasts: These single-celled fungi are the most well-known organisms for alcoholic fermentation. They are widely used in the production of alcoholic beverages like beer, wine, and sake.

* Bacteria: Certain types of bacteria, such as *Zymomonas mobilis*, are also capable of alcoholic fermentation. They are used in some industrial applications and can be found in certain fermented foods.

It's important to note that while alcoholic fermentation is a common process in these organisms, it's not the only way they can obtain energy. They may also use other forms of metabolism depending on the available resources.