Enzymes in fermentation

Wong, A. H. K. and Mine, Y. (2004). Novel fibrinolytic enzyme in fermented shrimp paste, a traditional Asian fermented seasoning. J. Agric. Food Chem. 52, 980-986. 

Lactic acid is also produced by yeast during the process of fermentation. Fermentation is the process by which yeast cells convert glucose to an alcohol and carbon dioxide. Yeast cells use almost precisely the same enzyme in fermentation that muscle cells use in anaerobic respiration. The muscle cell enzyme and the yeast enzyme differ only in the orientation of one group of atoms, resulting in the production of the D isomer in one case and the L isomer in the other. 

Patel, A., Shah, N., and Prajapati, J. (2013) Biosynthesis of vitamins and enzymes in fermented foods by lactic acid bacteria and related genera-A promising approach. Croat. J. Food ScL Technol, 5, 85-91. 

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