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Lactic acid fermentation is a biological process by which glucose and other six-carbon sugars (also, disaccharides of six-carbon sugars, e.g. sucrose or lactose) are converted onto cellular energy and the metabolite lactate. It is an anaerobic fermentation reaction that occurs in some bacteria and animal cells, such as muscle cells. If oxygen is present in the cell, many organisms will bypass fermentation and undergo cellular respiration; however, facultative anaerobic organisms will both ferment and undergo respiration in the presence of oxygen.〔 Sometimes even when oxygen is present and aerobic metabolism is happening in the mitochondria, if pyruvate is building up faster than it can be metabolized, the fermentation will happen anyway. Lactate dehydrogenase catalyzes the interconversion of pyruvate and lactate with concomitant interconversion of NADH and NAD+. In ''homolactic fermentation'', one molecule of glucose is ultimately converted to two molecules of lactic acid. ''Heterolactic fermentation'', in contrast, yields carbon dioxide and ethanol in addition to lactic acid, in a process called the phosphoketolase pathway.〔 ==Applications== Lactic acid fermentation is used in many areas of the world to produce foods that cannot be produced through other methods.〔(【引用サイトリンク】title=Lactic acid fermentation )〕〔(【引用サイトリンク】title=Lactic acid fermentation )〕 The most commercially important genus of lactic acid-fermenting bacteria is ''Lactobacillus'', though other bacteria and even yeast are sometimes used.〔 Two of the most common applications of lactic acid fermentation are in the production of yogurt and sauerkraut. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「lactic acid fermentation」の詳細全文を読む スポンサード リンク
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