Final answer:
Fermentation can produce challenging byproducts for cells such as lactic acid and ethanol, which are toxic in high concentrations, and CO₂, which can affect pH levels. However, these byproducts also have commercial uses, including in the production of solvents and pharmaceuticals, and in microbiological diagnostics.
Step-by-step explanation:
The byproducts made during fermentation that can pose challenges for the cell include products such as lactic acid, ethanol, acetic acid, and CO₂. Lactic acid fermentation typically happens in muscle cells that lack sufficient oxygen to carry on with aerobic respiration. Fermentation is an anaerobic process that allows cells to continue to produce energy (ATP) when oxygen is scarce, but it's much less efficient than aerobic respiration.
During lactic acid fermentation, the buildup of lactic acid in muscle cells can contribute to muscle fatigue and soreness, although recent research questions this. It is eventually transported to the liver via blood circulation for further metabolism. In the case of ethanol, which is produced by yeast during the fermentation of sugars, it is toxic to the cells at high concentrations. Furthermore, CO₂ produced can cause challenges with maintaining pH levels within cells.
In commercial settings, fermentation byproducts serve beneficial roles. For example, chemical solvents like acetone and butanol, pharmaceutical compounds such as antibiotics, and vitamins are produced through various fermentation processes. These methods are also used to differentiate bacteria in diagnostic laboratory tests.