Homolaktic

Homolaktic is a term sometimes used in microbiology and biochemistry to describe a specific type of fermentation. It refers to the metabolic process where a microorganism, typically a bacterium, converts a sugar, most commonly glucose, into lactic acid as the sole or primary product. This contrasts with heterolactic fermentation, where other products like ethanol, acetic acid, and carbon dioxide are also generated alongside lactic acid.

In homolactic fermentation, the glycolytic pathway is the central metabolic route. Glucose is broken down into pyruvate, which is then subsequently reduced to lactic acid. This regeneration of NAD+ from NADH is crucial for the continuous operation of glycolysis, allowing for ATP production. Common examples of homolactic fermenting bacteria include species of Lactobacillus, Lactococcus, and Streptococcus. These organisms are widely utilized in the food industry for the production of fermented dairy products like yogurt and cheese, as well as in the preservation of other foods through lactic acid production. The efficiency of homolactic fermentation in converting sugar to lactic acid makes it an important pathway for both industrial applications and ecological roles.