Final answer:
Acetyl CoA is not a fermentation product; it is produced during cellular respiration, while products like ethanol, lactate, propionate, and butyrate are produced during fermentation.
Step-by-step explanation:
The product that is not a result of fermentation is acetyl CoA. In contrast to fermentation products such as ethanol and lactate, acetyl CoA is produced during cellular respiration and not fermentation. Specifically, fermentation typically involves the conversion of glucose to products like ethanol, lactate, propionate, and butyrate in the absence of oxygen.
For example, in the food industry, ethanol is produced during alcohol fermentation by yeast and is used in alcoholic beverages, while lactate is a product of lactic acid fermentation critical in dairy products like yogurt and cheese. Propionate contributes to the flavor of Swiss cheese, and butyrate is also found in various food products.
However, acetyl CoA is produced during the breakdown of fatty acids via β-oxidation and is involved in the Krebs cycle during aerobic cellular respiration, not fermentation.