Redox balance is achieved in fermentation by the production of

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In fermentation, redox balance is achieved through the production of molecular hydrogen. This is because fermentation involves the transfer of electrons from organic molecules to an electron acceptor (such as pyruvate, in the case of lactic acid fermentation), which generates reduced compounds. In order to maintain redox balance, these reduced compounds must then be oxidized, and the electrons must be transferred to a new electron acceptor. In many cases, this new electron acceptor is molecular hydrogen, which is produced as a waste product of fermentation. Thus, the production of molecular hydrogen helps to balance the redox reactions that occur during fermentation.

Redox Balance Is Achieved in Fermentation by the Production of