Alcoholic fermentation is primarily performed by yeasts, specifically the species *Saccharomyces cerevisiae*. This is the yeast used in brewing beer, making wine, and baking bread.

However, some other organisms can also perform alcoholic fermentation, including:

* Certain bacteria: Some bacteria, like *Zymomonas mobilis*, are known to produce ethanol.

* Fungi: While yeasts are the most common, other fungi, like *Kluyveromyces marxianus*, can also ferment sugars into ethanol.

It's important to note that the efficiency and the byproducts of fermentation can vary between different organisms. *Saccharomyces cerevisiae* is particularly well-suited for producing high levels of ethanol, while other organisms might produce different alcohols or other compounds.