Which type of fermentation occurs in muscle cells?

Lactic acid fermentation is the correct type of fermentation that occurs in muscle cells, particularly during intense exercise when the oxygen supply becomes limited. In this process, glucose is partially broken down without oxygen, resulting in the production of lactic acid and a small amount of ATP.

When muscles are engaged in strenuous activities, they may not receive enough oxygen to support aerobic respiration, which normally generates more energy. To compensate, muscle cells switch to lactic acid fermentation, allowing for the continued breakdown of glucose to meet energy demands. This process is crucial, as it enables muscles to sustain activity for short bursts, even in anaerobic conditions.

In contrast, alcoholic fermentation is mainly carried out by yeast and some other microorganisms, and it produces ethanol and carbon dioxide. Acetic acid fermentation is associated with bacteria that convert ethanol into acetic acid, commonly seen in vinegar production. Lastly, while fermentation does occur in muscle cells, it is specifically lactic acid fermentation that is relevant, making the correct choice clear.