maitohappokäymisprosessin

Maitohappokäymisprosessin, often referred to as lactic acid fermentation in English, is a metabolic process that converts sugars into lactic acid. This anaerobic process occurs in the absence of oxygen and is carried out by certain bacteria, known as lactic acid bacteria, as well as by muscle cells during intense physical activity. The primary function of this fermentation is to regenerate NAD+ from NADH, which is essential for glycolysis to continue producing ATP, the cell's energy currency.

In the first stage of lactic acid fermentation, glucose is broken down into pyruvate through glycolysis, yielding a small amount of ATP and NADH. If oxygen is not available, pyruvate is then converted into lactic acid. This conversion serves to oxidize the NADH back to NAD+, allowing glycolysis to proceed. This pathway is crucial for many microorganisms and plays a significant role in the food industry, contributing to the production of fermented products like yogurt, cheese, sauerkraut, and pickles. In humans, lactic acid fermentation in muscle cells can lead to the buildup of lactic acid, often associated with muscle fatigue and the "burning" sensation during strenuous exercise. The lactic acid produced can eventually be transported to the liver and converted back into glucose through the Cori cycle.