During fermentation, which end products may be produced from glucose?

During fermentation, the metabolism of glucose primarily leads to the production of either lactic acid or ethyl alcohol, depending on the type of fermentation process involved. In lactic acid fermentation, which occurs in certain bacteria and muscle cells under anaerobic conditions, glucose is converted into lactic acid. This process is crucial in environments where oxygen is scarce, allowing cells to continue generating energy.

In ethanol fermentation, which occurs in yeast, glucose is converted into ethyl alcohol (ethanol) and carbon dioxide. This pathway is exploited in the production of alcoholic beverages and in baking, where the CO2 produced causes dough to rise.

This understanding highlights the role of fermentation as an anaerobic alternative to aerobic respiration, where the complete oxidation of glucose would yield carbon dioxide and water. In contrast, fermentation focuses on regenerating NAD+ to maintain glycolysis under low oxygen conditions, emphasizing its utility in energy production without complete oxidation. Thus, the production of lactic acid and ethyl alcohol is central to the fermentation process utilizing glucose, making the identification of these compounds as end products accurate.