maitohappokäymiselle

Maitohappokäyminen, also known as lactic acid fermentation, is a metabolic process that converts pyruvic acid into lactic acid. This occurs in the absence of oxygen, making it an anaerobic process. It is a common pathway for energy production in many organisms, including certain bacteria and muscle cells in animals.

In bacteria, lactic acid fermentation is crucial for the production of various dairy products like yogurt, cheese, and kefir. Certain species of lactic acid bacteria utilize lactose, the sugar found in milk, and convert it through fermentation into lactic acid. This lactic acid lowers the pH of the milk, causing the proteins to denature and coagulate, resulting in the characteristic texture and flavor of these fermented foods.

In the context of muscle cells, lactic acid fermentation occurs during strenuous physical activity when oxygen supply to the muscles becomes limited. When the demand for ATP (adenosine triphosphate), the energy currency of cells, exceeds the rate at which oxygen can be supplied for aerobic respiration, cells resort to anaerobic glycolysis. This process produces pyruvic acid, which is then converted into lactic acid. The accumulation of lactic acid can contribute to muscle fatigue and soreness. However, lactic acid can also be transported to the liver and converted back into glucose through the Cori cycle, or it can be used as fuel by other tissues.