Final answer:
Lactic acid fermentation is used to make yogurt and cheese, while alcoholic fermentation is used to make wine and beer.
Step-by-step explanation:
Two products that can be made using lactic acid fermentation are yogurt and cheese. Lactic acid bacteria, such as Lactobacillus and Streptococcus, are responsible for the fermentation process in yogurt production. These bacteria convert lactose, the sugar present in milk, into lactic acid, which gives yogurt its tangy taste and thick texture. In cheese production, lactic acid fermentation helps in the curdling and fermentation of milk, resulting in the formation of cheese.
On the other hand, alcoholic fermentation produces ethanol as the final product. Wine and beer are examples of products made using alcoholic fermentation. Yeast, a microorganism, carries out this fermentation process. Yeast converts the sugar in grape juice or malted barley into ethanol and carbon dioxide through alcoholic fermentation. This process is crucial in the production of alcoholic beverages.