What are the types of fermentation?

There are various types of fermentation based on the specific microorganism involved in the reaction and the product that’s generated: 

• Lactic acid fermentation: This is a type of anaerobic fermentation process in which bacteria and yeast strains convert starch or sugar into lactic acid. It takes place in some types of bacteria and animal cells when energy expended is more than the oxygen available. 
• Alcohol fermentation: In this anaerobic fermentation process, yeast break down pyruvate, the end product of glycolysis, into ethyl alcohol and carbon dioxide. It is widely used to produce ethanol fuel and brew alcoholic beverages such as beer. 
• Acetic acid fermentation: Acetic acid or vinegar is produced using two distinct processes. The first process utilizes yeast alcohol that’s produced from sugar. In the second process, acetic acid bacteria are used to oxidize ethyl alcohol to acetic acid through acetaldehyde. 
• Butyric acid fermentation: In this anaerobic fermentation process, organic compounds such as carbohydrates are broken down by microorganisms. Butyric, which is produced as a byproduct of the process, has a wide range of applications including gut health, digestion, and industrial applications.