Lactic Acid Fermentation
and Ethanol Fermentation

Lactic acid fermentation is the fermentation process responsible for making a food like yogurt. 

It's also what gives you that "burn" when you exercise for too long.

Ethanol fermentation is the process that creates alcoholic beverages.

My favorite is red wine which is created by yeast feeding on various types of dark colored grapes.

And there are many different types of vinegars that are created by the acetic acid or acetic acid vinegar fermentation process.

One of the oldest being apple cider vinegar.


Lactic Acid Fermentation

Popular Examples:

grated cheese
  • Cheese
  • Yogurt
  • Sourdough Bread
  • Sauerkraut
  • Kimchi
  • Kefir

Milk is the substrate used to make cheese, yogurt, and kefir.

The presence of lactic acid,
produced during the lactic acid fermentation process is responsible for the sour taste and for the improved microbiological stability and safety of the food.

*Sourdough bread and Kefir are made with both bacteria and yeasts.  Bacteria impart a sour taste to these foods and yeast makes the bread rise.

Too Much Lactic Acid in Your Body Causes Problems

  • Excessive lactic acid in the bloodstream may cause a form of acidosis known as lactic acidosis.
  • Your body uses lactic acid fermentation when your oxygen level is not adequate for proper cellular respiration.
  • If you have the "wrong" diet and live a highly stressful life.  You are likely to have a huge accumulation of lactic acid in your blood stream.

Acetic Acid or Acetic Acid Vinegar Fermentation

Popular Examples:

  • Apple Cider Vinegar
  • Wine Vinegar
  • Kombucha
  • Other Vinegars

Acetic acid is produced by fermenting various substrates
such as starchy solutions, sugar solutions, or alcoholic foodstuffs...such as Wine or Cider with Acetobacter bacteria.


Acetic Acid helps to give vinegar its sour taste and pungent smell.

Interesting Facts About Acetic Acid

  • Acetic acid is actually a short-chained volatile saturated fatty acid.
  • All other saturated fatty acids can be metabolized within the body to Acetic acid due to it being the simplest fatty acid.
  • Acetic acid can be produced in your large intestines by the bacteria Bifidobacteria dining on carbohydrates.
  • Your body can also produce Acetic acid from the Alcohol that you consume.
  • Acetic acid will build up in your body with the over-consumption of carbohydrates and not enough exercise.

Alcohol or Ethanol Fermentation

Popular Examples:

  • Wine
  • Beer
  • Spirits

Alcohol is the by-product of certain yeasts dining on the sugars of various substrates...such as grapes, grains, corn, etc.

Beer usually has the lowest alcohol content followed by wine, and the highest alcohol content goes to ....Liquor/Spirits.

Alcohol Gets "VIP" Treatment in the Body

  • It is absorbed and metabolized before most other nutrients.
  • A sizeable amount of alcohol is absorbed directly across the walls of an empty stomach and can reach the brain within one minute.
  • Liver cells normally prefer fatty acids as fuels.  However, when alcohol is present the liver cells are forced to first metabolize the alcohol, letting fatty acids accumulate sometimes in huge amounts.
  • Fatty livers are common for people who are heavy drinkers.
  • Bottom Line - when you are burning alcohol, you are not burning fat - "The Mystery of the Beer Belly" has finally been solved!
  • In some cases of severe intestinal candida or yeast infection, people will have measurable levels of alcohol in their blood.


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