Lactic Acid Fermentation
and Ethanol Fermentation

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

And it's also responsible for that "feel the burn" sensation when you exercise for too long.

Ethanol fermentation is the process that creates alcoholic beverages.  And 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 acetic acid or the acetic acid vinegar fermentation process. 

One of the oldest being apple cider vinegar.

Lactic Acid Fermentation

Popular Examples:

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

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

Cabbage is the substrate used to make sauerkraut and kimchi.

Grains are the substrate used to make sourdough breads.

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 a highly stressful life, you are likely to have a huge accumulation of lactic acid in your blood stream.

*Sourdough bread and Kefir are made with both bacteria and yeasts. 

Bacteria imparts a sour taste to sourdough bread and yeast makes the bread rise.

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

Alcohol or Ethanol Fermentation

Popular Examples:

  • Beer
  • Spirits or Liquor
  • Red Wine
  • White Wine

Different types of grapes are the substrate used to make red wine and white wine.

The substrate used to make beer and spirits are typically grains.

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.

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 or Spirits.

Acetic Acid
or Acetic Acid Vinegar Fermentation

Popular Examples:

  • Raw Apple Cider Vinegar
  • Balsamic Vinegar
  • Red Wine Vinegar
  • White Wine Vinegar
  • Champagne Vinegar

Apples are the substrate used to make apple cider vinegar.

Grapes are the substrate used to make balsamic vinegar.

Red Wine is the substrate used to make red wine vinegar. 

And white wine is the substrate used to make white wine vinegar.

Champagne is the substrate used to make champagne vinegar.

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.

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.

Go to What is MSG? And the Various Names for MSG

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