Talk:Lactic acid fermentation

message: ==Picture==
I noticed that the picture is of one stereoisomer, but the article is presumably for both isomers because the title is simply "lactic acid" and not anything that specifies stereochemistry. This should be corrected (70.238.158.233 (talk) 00:42, 8 November 2009 (UTC)
replies: text: I took care of it. I didn't know which isomer it actually was, so I just specified that it was an isomer. :P Insorak ♫ talk 00:17, 10 January 2010 (UTC)
thread_title: 2009

message: I noticed that the picture is of one stereoisomer, but the article is presumably for both isomers because the title is simply "lactic acid" and not anything that specifies stereochemistry. This should be corrected (70.238.158.233 (talk) 00:42, 8 November 2009 (UTC)
replies: text: I took care of it. I didn't know which isomer it actually was, so I just specified that it was an isomer. :P Insorak ♫ talk 00:17, 10 January 2010 (UTC)
thread_title: Picture

message: ==Term==
One thing I found confusing about this: if it is L-lactate (the biological anion of lactic acid) and not actually lactic acid which is produced via this process, why is it that we call it lactic acid fermentation rather than lactate fermentation? It seems both excessively long and inaccurate. I'm not proposing we change this if LAF is the predominant term in the scientific community, but basically I am wondering if anyone has insight as to why it is called this within the scientific community rather than saying lactate? DB (talk) 16:02, 11 June 2011 (UTC)
replies: text: When Berzelius discovered the production of this substance in muscle tissue, he was unable to distinguish between the two. Since then, the name has remained out of inertia. --Khajidha (talk) 20:18, 11 July 2011 (UTC)
thread_title: 2011

message: One thing I found confusing about this: if it is L-lactate (the biological anion of lactic acid) and not actually lactic acid which is produced via this process, why is it that we call it lactic acid fermentation rather than lactate fermentation? It seems both excessively long and inaccurate. I'm not proposing we change this if LAF is the predominant term in the scientific community, but basically I am wondering if anyone has insight as to why it is called this within the scientific community rather than saying lactate? DB (talk) 16:02, 11 June 2011 (UTC)
replies: text: When Berzelius discovered the production of this substance in muscle tissue, he was unable to distinguish between the two. Since then, the name has remained out of inertia. --Khajidha (talk) 20:18, 11 July 2011 (UTC)
thread_title: Term

message: ==Applications==
I am at a loss for words as to whose brilliant Idea it would be to include an applications section. This stub is about a bio-chemical process that is so common that it would be a complete and utter fallacy to try and list its applications. It would be paramount to trying to list the applications of the wheel. I suggest to future editors that the applications section be removed, especiallythe kimchi sub-section, and be replaced with perhaps a deeper explanation of the places where this process occurs, its distinguishment from alcoholic fermentation, and further depth and clarity as to its purpose and value. i.e. Why would an organism perform this type of respiration: Because it needs to regenerate the NAD+ necessary for glycolysis to continue in the face of insufficent Oxyhemoglobin and perhaps further explain as to why it takes equal precedence with acoholic fermentation in certain organisms (such as Yeast), and a higher precedence in other organisms. Lastly, It would be recommendable to show the process in its fullness and include the decomposition equation of glucose into 2xPyruvic Acid. Simply stating it occurs is insufficiently clear for most casual users.--Klopsikon (talk) 19:11, 17 November 2012 (UTC)
replies: text: I am sorry but I have to agree. I will let this discussion percolate a little bit but if not convinced otherwise within the next cupla days I'm gonna' delete that section. It either needs to be significantly expanded (so many applications have been left out), or reduced to a single paragraph that accurately represents the extent to which lacto-fermenation is used. And in any case kimchi and sauerkraut are practically the same thing so why have separate sections for them with no mention of, say, sour pickled cucumbers and so forth. Dusty|💬|You can help! 14:21, 4 June 2013 (UTC)

text: Should a section be added that includes where lactic acid fermentation occurs, such as in human skeletal muscle? Vokesk (talk) 04:25, 23 March 2014 (UTC)
replies: text: Sure! Good idea. Go ahead. I am not contributing to this article myself any longer, but that sounds like a decent idea and a practical application. Klopsikon (talk) 22:34, 7 April 2014 (UTC)
thread_title: 2012

message: I am at a loss for words as to whose brilliant Idea it would be to include an applications section. This stub is about a bio-chemical process that is so common that it would be a complete and utter fallacy to try and list its applications. It would be paramount to trying to list the applications of the wheel. I suggest to future editors that the applications section be removed, especiallythe kimchi sub-section, and be replaced with perhaps a deeper explanation of the places where this process occurs, its distinguishment from alcoholic fermentation, and further depth and clarity as to its purpose and value. i.e. Why would an organism perform this type of respiration: Because it needs to regenerate the NAD+ necessary for glycolysis to continue in the face of insufficent Oxyhemoglobin and perhaps further explain as to why it takes equal precedence with acoholic fermentation in certain organisms (such as Yeast), and a higher precedence in other organisms. Lastly, It would be recommendable to show the process in its fullness and include the decomposition equation of glucose into 2xPyruvic Acid. Simply stating it occurs is insufficiently clear for most casual users.--Klopsikon (talk) 19:11, 17 November 2012 (UTC)
replies: text: I am sorry but I have to agree. I will let this discussion percolate a little bit but if not convinced otherwise within the next cupla days I'm gonna' delete that section. It either needs to be significantly expanded (so many applications have been left out), or reduced to a single paragraph that accurately represents the extent to which lacto-fermenation is used. And in any case kimchi and sauerkraut are practically the same thing so why have separate sections for them with no mention of, say, sour pickled cucumbers and so forth. Dusty|💬|You can help! 14:21, 4 June 2013 (UTC)

text: Should a section be added that includes where lactic acid fermentation occurs, such as in human skeletal muscle? Vokesk (talk) 04:25, 23 March 2014 (UTC)
replies: text: Sure! Good idea. Go ahead. I am not contributing to this article myself any longer, but that sounds like a decent idea and a practical application. Klopsikon (talk) 22:34, 7 April 2014 (UTC)
thread_title: Applications

message: As in subject, what about this application? --Adriano Esposito (talk) 13:27, 20 February 2015 (UTC)
thread_title:  Dietary supplement 

message: ==Acid Production==
I think this article doesn't explain where the acidity comes from. The reaction mentions production of lactate and not any acid.
As far as I understand from the Lactic_acid and Lactic_acidosis articles the H+ ions and the lactate come from separate processes. Glycolysis converts glucose into pyruvate and produces H+.
In case of anaerobic respiration, the pyruvates are then "fermented" into lactate. 
"H+ are absorbed in the production of ATP. The absorbed acidity is released during subsequent hydrolysis of ATP."
The H+ and the lactate eventually find themselves secreted out of the cells. I'm not sure if the lactic acid is formed inside the cells or outside of them, i.e. if the lactate is kept isolated from the H+ inside the cell.Misiu mp (talk) 20:26, 19 August 2015 (UTC)
replies: text: I would also like to hear the answer, please.--Egmonster (talk) 08:19, 7 November 2015 (UTC)
thread_title: 2015

message: I think this article doesn't explain where the acidity comes from. The reaction mentions production of lactate and not any acid.
As far as I understand from the Lactic_acid and Lactic_acidosis articles the H+ ions and the lactate come from separate processes. Glycolysis converts glucose into pyruvate and produces H+.
In case of anaerobic respiration, the pyruvates are then "fermented" into lactate. 
"H+ are absorbed in the production of ATP. The absorbed acidity is released during subsequent hydrolysis of ATP."
The H+ and the lactate eventually find themselves secreted out of the cells. I'm not sure if the lactic acid is formed inside the cells or outside of them, i.e. if the lactate is kept isolated from the H+ inside the cell.Misiu mp (talk) 20:26, 19 August 2015 (UTC)
replies: text: I would also like to hear the answer, please.--Egmonster (talk) 08:19, 7 November 2015 (UTC)
thread_title: Acid Production

message: Does this lactate fermentation normally occur at a low level all the time in animal cells, or is it effectively absent until pyruvate builds up past some threshold?--Egmonster (talk) 08:35, 7 November 2015 (UTC)
thread_title:  How rare? 

message: what about bread baking? --Naytz (talk) 22:15, 28 April 2016 (UTC)
thread_title:  applications 

message: Substituted at 21:32, 29 April 2016 (UTC)
thread_title: Assessment comment

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thread_title:  External links modified 

message: Feel free to correct me if I'm wrong, but bacteria that ferment lactose are completely separate from those that ferment glucose into lactic acid (the latter being the subject of the article). I don't believe that section (which seems to simply paraphrase the abstract of a primary source) is relevant to this article. 2603:8001:A001:3705:A46C:8765:690E:9B21 (talk) 11:59, 14 March 2023 (UTC)
thread_title:  "Lactose-fermenting bacteria" irrelevant (?)