What is Homolactic Fermentation?

How Does It Work?

Like alcoholic fermentation, homolactic fermentation starts off with glycolysis. At this point, we have the two pyruvate molecules and 2 NADH molecules. The pyruvate is going to react with lactic acid dehydrogenase and become lactate. While this happens, NADH is oxidized into NAD+. Now, the cycle can go on and on as there is new NAD+ and more ATP can be made.

When Is This Process Used?

We use this process in many kind of foods. Mostly we use a specific kind of bacteria called lactobacillus that undergoes homolactic fermentation creating lactate. The lactic acid is what gives foods like yogurt a more sour taste. Additionally, your red blood cells use homolactic fermentation because they don't have mitochondria therefore cannot do cellular respiration. Lastly, when levels of oxygen are severely low in your muscle cells, such as when they would be after or during an intense work out, they will resort to homolactic fermentation.