Lactic acid fermentation produces 2 molecules of ATP (adenosine triphosphate) per glucose molecule that is fermented. This process occurs in the absence of oxygen and is a way for cells to generate energy when necessary, such as in muscle cells during intense exercise.
While aerobic respiration can produce up to 36 ATP per glucose molecule, lactic acid fermentation is less efficient. The key advantage of this anaerobic process is its ability to quickly generate energy in situations where oxygen is scarce. For example, during vigorous physical activity, our muscles may not receive enough oxygen for aerobic respiration, making lactic acid fermentation crucial for short bursts of energy.
It’s important to note that although lactic acid fermentation produces less usable energy compared to aerobic pathways, it allows for a rapid ATP supply, which is vital for immediate energy needs. The byproduct, lactic acid, can build up in muscles, leading to fatigue, but eventually, it can be converted back to glucose in the liver when oxygen becomes available again.