What are the advantages of Lactic Acid Fermentation and Alcoholic Fermentation?
Well, first off, we must know that Lactic Acid Fermentation and Alcoholic Fermentation are processes in which energy (ATP specifically) is created in the absence of oxygen. In basic biology, fermentation can create energy for the body when there is a low supply of oxygen. At a higher level, fermentation in plants and animals allows for the creation of ATP from the pyruvates produced from glycolysis. In addition, it also recycles the NAPH byproducts seeing as the Electron Transport Chain is unable to use it. The downside of fermentation is its ineffectiveness; only producing 4 ATP per glucose molecule (2 per pyruvate).
