How does fermentation that causes dough to rise differ from fermentation in muscles? if you give me a good explanation to answer my question then i will mark you brainliest and give you free points!

Explanation:

The fermentation that causes the dough to rise is alcoholic fermentation - a process in which sugars, thanks to the yeast and anaerobic conditions (no oxygen), are converted into cellular energy, and by-products carbon dioxide and ethanol, are released. The dough is rising because of carbon dioxide. In humans cells, lactic acid fermentation is performed. When we are working out, our body and muscles require more oxygen, and energy. In such cases, energy in muscles is generated anaerobically in a process of glycolysis where glucose is transformed into pyruvate through different steps. Pyruvate is converted into the metabolite lactate, and this transformation is responsible for glucose breakdown and continuation of energy production.