By Matthew Perdue
Updated Mar 24, 2022
This anaerobic process uses lactose and water to produce four molecules of lactic acid. It’s responsible for the characteristic sourness of most yogurts.
Under low‑oxygen conditions, muscle cells convert glucose into two molecules of lactic acid. The buildup of this acid contributes to post‑exercise soreness.
Also anaerobic, this pathway employs glucose and yields one molecule each of lactic acid, ethanol, and carbon dioxide.
Yeast and certain bacteria use glucose to generate ethanol and carbon dioxide. This reaction underpins commercial bread baking and alcoholic beverage production.
