Fermentation that causes dough to rise (alcoholic fermentation) happens between yeast and single celled- organisms. Carbon dioxide-the product, is the reason why the dough rises. Fermentation in muscles (lactic fermentation) happens during intense workouts. Although there is a presence of oxygen, muscles use oxygen faster than it could be replaced. Because of that, muscles break down glucose molecules for energy purposes, but without oxygen involved. Lactic acid-the product, is the reason for pain in the muscles.
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