Fermentation

Fermentation is any process that releases energy from sugars or other

organic molecules by oxidation, does not require O2, the Krebs cycle, or an
electron transport chain, and uses an organic molecule as the final electron
acceptor.
Fermentation can sometimes occur in the presence of O2.
Two ATP molecules are produced by substrate-level phosphorylation.
Electrons removed from the substrate reduce NAD+ to NADH.

In lactic acid fermentation, pyruvic acid is reduced by NADH to

lactic acid (lactic acid fermenters
include Streptococcus and Lactobacillus).
Lactic acid can be fermented to propionic acid and
CO2 by Propionibacterium freudenreichii (Swiss cheese).
In alcohol fermentation, acetaldehyde is reduced by NADH to
produce ethanol (alcohol fermenters include yeasts and bacteria).
Ethanol can be fermented to acetic acid (vinegar) by Acetobacter.
Acetic acid can be fermented to methane by Methanosarcina.
(Heterolactic fermenters can use the pentose phosphate pathway to
produce lactic acid and ethanol.
Homolactic fermenters produce only lactic acid)