Lactic acid fermentation

Lactic acid fermentation is a process where certain microorganisms, like bacteria, convert sugars into energy without using oxygen. During this process, sugars (such as glucose) are broken down into energy, producing lactic acid as a byproduct. This process occurs in muscles during intense exercise when oxygen is scarce, causing temporary muscle cramps. It's also used in food production, like yogurt and sauerkraut, where bacteria ferment sugars in dairy or vegetables, giving these foods their distinct flavors and preserving them. Overall, lactic acid fermentation is a natural way organisms generate energy in low-oxygen conditions.